Pulled Pork
Ingredients
The pork
-
3
pounds
pork shoulder roast or pork butt roast
The cooking liquid
-
½
cup
chicken broth
-
¼
cup
apple cider vinegar or distilled white vinegar
-
2
leaves
bay leaves
-
2
cloves
garlic, peeled and crushed
The seasoning
-
3
tablespoons
olive oil
-
to taste
salt and freshly ground black pepper
The sauce (optional)
Instructions
- 1. Preheat the oven to 350°F.
- 2. Heat olive oil in a Dutch oven over medium-high heat.
- 3. Season the pork with salt and sear until a dark brown crust forms on one side.
- 4. Flip the pork and brown the other side.
- 5. Add chicken broth, vinegar, bay leaves, and garlic to the pot.
- 6. Cover and transfer the pot to the oven.
- 7. Cook until the pork is fork-tender and reaches an internal temperature of 190-205°F, about 3 hours.
- 8. Remove the pork to a baking sheet and let it cool before shredding.
- 9. Discard the cooking liquid and shred the pork using two forks.
- 10. Toss the shredded pork with barbecue sauce if desired and season to taste.
Nutrition Facts (estimated)
Servings
10
Calories
261
Total fat
11g
Total carbohydrates
24g
Total protein
17g
Sodium
696mg
Cholesterol
56mg
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