Dale's Pulled Pork
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
45
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1360 g
Pork Shoulder (roast)1
Sea Salt2 tbsps
Olive Oil4 cloves
Garlic (crushed and chopped)2 cups
Chicken Broth2.25 tsps
Liquid Smoke (flavoring)Directions:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Season pork shoulder roast generously with sea salt and black pepper
3
Heat olive oil in a 4-quart oven-safe pot with a lid over high heat
4
Sear seasoned pork roast in hot oil on all sides until completely browned, 2 to 3 minutes per side
5
Remove the pork roast to a cutting board, reserving the fat in the pot
6
Allow the pot to cool slightly and place over low heat
7
Cook and stir onion and garlic in reserved hot oil until the onions are translucent, about 5 minutes
8
Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged wooden spoon
9
Stir liquid smoke into the onion mixture
10
Return pork roast to the pot and cover with a lid
11
Bake in preheated oven until completely tender, 3 to 4 hours
12
Remove pork to a cutting board, cover loosely with aluminum foil, and allow it to rest for 15 minutes
13
Shred the pork with a 2 forks into fine shreds
14
Return shredded pork to the pot and stir with the remaining liquid to serve