Slow-Cooked Pulled Pork
I served a Fennel Slaw with Fresh Dill alongside my Slow-Cooked Pulled Pork sandwiches.
Equipment
- 1 Dutch oven 6-quart
- 1 food processor 10-cup
- 1 chef's knife
- 1 cutting board
- 1 rimmed baking sheet pan
- 1 cutting board Meat-safe
Ingredients
Ingredients for the Slow-Cooked Pulled Pork:
- 1 4-5 pound bone-in pork shoulder Pork butt
- 3 large onions Quartered, one for the wet rub
- 4 cloves garlic Roughly chopped
- 2 tbsps Champagne white wine vinegar Substitute white vinegar
- 1/4 cup light brown sugar
- 2 tbsps chili powder
- 2 tbsps ground cumin
- 1 tbsp ground mustard
- 2 tbsps kosher salt
- 1 tbsp black pepper Freshly-ground
- 1 tbsp dried oregano
- 1 tbsp paprika
- 2 tbsps onion powder
- 2 tbsps garlic powder
- 2 Chipotle peppers Seeded and roughly chopped
- 2 tsps adobo sauce (from the can of chipotle peppers)
- 1/4 cup water
- 1/2 cup chicken stock Unsalted
- 1 cup Sweet Baby Rays BBQ sauce (substitute homemade barbecue sauce)
- 6 Ciabatta rolls Freshly-baked
Ganishes:
- Fennel Slaw with Fresh Dill
- Fast Homemade Pickles
- Pickled Red Onions
Instructions
- Instructions for the Wet Rub:Place all of the above ingredients into a food processor. Process until all the ingredients are combined. Place the pork butt (pork shoulder) on a sheet pan. Using a paring knife, score the pork butt. Pour the wet rub over the pork, using your hands, and massage the wet rub all over the pork, even in all of its crevices. Wrap tightly in plastic wrap and refrigerate for 24 hours (or at a minimum, overnight).Instructions for the Slow-Cooked Pulled Pork:Preheat oven to 350°F.Place the quartered onions in the bottom of the Dutch oven. Place the pork butt, fat side up, resting on top of the onions, and pour in the chicken broth. Place the lid on and transfer the pot to the oven. Cook for approximately 4-4 1/2 hours, or until pork is tender. When you remove the pork from the pot, it should be fall-apart tender and fall off the bone.Place the pork onto a sheet pan. Over medium-high heat, bring the liquid in the pot to a boil, lower the heat to a simmer, and reduce the cooking liquid by half. This should take about 10 minutes. While the liquid is reducing, remove the bone(s) and the fat cap. Use two forks to shred the pork. Return the pulled pork to the pot. Add the barbecue sauce. Using a pair of tongs, toss to combine. Turn the heat down to the lowest setting, and cover to keep warm until ready to serve.To Serve:Butter and grill Ciabatta rolls. Top with my Fast Homemade Garlic Dill Pickles, Picked Red Onions, and a side of my Fennel Slaw With Fresh Dill, or make your favorite salad and top it with delicious Slow-Cooked Pulled Pork.There you have it, my Slow-Cooked Pulled Pork.
Notes
1) The Kcal count for this recipe is only for the Slow-Cooked Pulled Pork.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.