Dale's Pulled Pork

Dale's Pulled Pork

Dale 8

"The main ingredient for making carnitas or green chili."

Ingredients 3 h 35 m {{adjustedServings}} servings 549 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 46.4 g
  • 71%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 3009 mg
  • 120%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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. Sear seasoned pork roast in hot oil on all sides until completely browned, 2 to 3 minutes per side. Remove the pork roast to a cutting board, reserving the fat in the pot.
  4. Allow the pot to cool slightly and place over low heat. Cook and stir onion and garlic in reserved hot oil until the onions are translucent, about 5 minutes. 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. Stir liquid smoke into the onion mixture. Return pork roast to the pot and cover with a lid.
  5. Bake in preheated oven until completely tender, 3 to 4 hours.
  6. Remove pork to a cutting board, cover loosely with aluminum foil, and allow it to rest for 15 minutes. Shred the pork with a 2 forks into fine shreds. Return shredded pork to the pot and stir with the remaining liquid to serve.
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Reviews 19

  1. 23 Ratings


I authored this recipe. I modified it slightly by increasing the liquid smoke to 2 tablespoons for more smoky flavor. I slow roast the roast for 31/2 hours so that the roast absorbs more flavor. I no longer shred the pork with forks, rather I shred it with my fingers so that I can remove all chunks of fat and remove any slimy fat or gristle from the meat. A 3 pound pork shoulder roast will make about 4½ packed cups of shredded pork. Use this base recipe for making carnitas, green chili or barbecue pork. Just use your favorite recipe for making green chili or barbecue pork with the pulled pork from this recipe.


So tender and tasty and above all for me, Simple!


This pork was FAN-FREAKIN'-TASTIC! We loved it. We frequent a restaurant that serves excellent carnitas, so this recipe caught my eye when I was looking for something to do with some pork for dinner. I did make some additions, just because of my family's preferences. I used a pork loin instead of a pork shoulder and it still came out perfect. I didn't have any liquid smoke on hand, so I skipped that part. After adding the pork back to the pot we dumped a bag full of roasted, peeled & chopped green chilis because we are New Mexican natives and that is what we do. I thought it would make it really spicy, but it wasn't. I felt that the green chili added an extra dimension that we really enjoyed. We served it over warm corn tortillas with onions, tomatoes, cilantro and salsa. It was an excellent meal. Thank you for sharing this recipe, our family will repeat it over and over again.