Pulled pork is one of those recipes where patience is the most important ingredient. A bone-in pork shoulder gets rubbed with a simple spice blend and then cook low and slow in liquidd low and slow until it falls apart at the touch of a fork. It feeds a crowd, makes incredible leftovers, and fills the whole house with the most mouthwatering aroma.
Ingredients
- 4 to 5 lb bone-in pork shoulder
- 2 tbsp smoked paprika
- 1 tbsp garlic granules
- 1 tbsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp cayenne
- 1 tbsp Redmond Real Salt
- 1 tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 cup chicken or beef broth
- 2 tbsp apple cider vinegar
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Mix the smoked paprika, garlic granules, onion powder, cumin, chili powder, cayenne, salt, and pepper in a bowl. Rub the entire pork shoulder generously with the spice blend.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the pork on all sides for 3 to 4 minutes per side until deeply browned.
- Add the broth and apple cider vinegar. Cover with a tight-fitting lid.
- Preheat oven to 300°F. Transfer the pot to the oven and cook low and slow in liquid for 4 to 5 hours until the meat is fork-tender and falling apart.
- Remove from the oven. Shred the meat with two forks, discarding the bone and any large pieces of fat.
- Toss the shredded pork with the braising juices and adjust seasoning.
Notes
- Serve on buns with coleslaw, over rice, in tacos, or on a plate with roasted vegetables.
- This freezes beautifully for up to 3 months. Freeze in portions for easy weeknight meals.
- For a sweeter rub, add 1 tablespoon of light brown cane sugar to the spice mix.
.png)
.png)
