dinner
Classic Pulled Pork
A classic pulled pork that can be used as a base for other recipes
Added by Adam
Scale Recipe
- to 5 lbs pork shoulder (bone-in or boneless pork butt)4
- kosher salt1 tbsp
- freshly cracked black pepper1 1/2 tsp
- garlic powder1 tsp
- onion powder1 tsp
- medium yellow onion, quartered1
- garlic, peeled and lightly crushed4 cloves
- low-sodium chicken broth (or water)1 cup
- bay leaf1
Instructions
1
Pat the pork shoulder completely dry with paper towels. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and onion powder. Rub the seasoning evenly across all sides of the pork.
2
Place the quartered onion, crushed garlic cloves, and bay leaf at the bottom of the slow cooker or Dutch oven. Pour in the low-sodium chicken broth, then place the seasoned pork shoulder on top.
3
For a slow cooker, cover and cook on Low for 8 hours (or High for 4 to 5 hours) until the meat is completely tender and pulls apart easily. For a Dutch oven, cover tightly with a heavy lid and braise at 300°F (150°C) for 3.5 to 4 hours.
4
Transfer the pork to a large cutting board and shred using two forks, discarding any large fat caps, bones, or the bay leaf. Degrease the remaining broth in the pot, and toss 1/2 to 3/4 cup of the clean, lightly salted cooking juices back into the shredded meat to keep it moist for storage or freezing.
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