Main Dishesbellyfull5.0
Pulled Pork
This oven pulled pork cooks low and slow until perfectly tender with juicy shredded meat, rich savory flavor, and caramelized crispy edges. It’s an easy hands-off recipe that’s perfect for sandwiches, tacos, rice bowls, and feeding a crowd.
👥 8 Servings⏱️ Prep & Cook: 5h 10m⏳ Prep: 10 min🔥 Cook: 5h👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- dutch oven
- oven
- pot
📝 Preparation Steps
1
Prep
2
Trim any excess fat (but not all) from the pork shoulder, then cut into 4 equal pieces.
3
Mix
4
In a small bowl whisk together the brown sugar and all the seasonings; rub the spice mixture all over the pork pieces, getting in the nooks and crannies.
5
Sear
6
(Optional searing) Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the pork pieces for ⏱️ 2-3 minutes per side until browned. Transfer to a plate.
7
Add
8
Pour the chicken broth and vinegar into the bottom of a large Dutch oven or heavy-bottomed pot; stir to combine. Add seasoned pork pieces to the pot.
9
Cook
10
Cover pot with lid, place in a 300°F preheated oven, and cook for ⏱️ 3 hours. Remove lid and cook for an additional ⏱️ 1-2 hours, or until pork is very tender and easily separates when pulled with a fork.
11
Rest
12
Remove from oven and let rest for ⏱️ 10-15 minutes. Transfer pork to a clean work surface and shred with two forks.
13
Serve
14
Drizzle a little of the pot juices over the meat to moisten, if necessary. Serve as desired.
Nutrition Facts
calories
257 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
0.5 g
sugar Content
7 g
sodium Content
972 mg
protein Content
39 g
trans Fat Content
0.03 g
cholesterol Content
102 mg
carbohydrate Content
9 g
saturated Fat Content
2 g
unsaturated Fat Content
4 g
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