Dale's Pulled Pork

5 Reviews

Prep: 15 min
Cook: 3 hr 20 min
Ready In: 3 hr 35 min

“The main ingredient for making carnitas or green chili.” - by Dale

Ingredients

1 (3 pound) pork shoulder roast
sea salt and ground black pepper to taste
2 tablespoons olive oil
1 onion, halved and thinly sliced
4 cloves garlic, crushed and chopped
2 cups chicken broth
2 1/4 teaspoons liquid smoke flavoring

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Metric US

Original recipe yields 6 servings

Directions

Preheat oven to 325 degrees F (165 degrees C).
Season pork shoulder roast generously with sea salt and black pepper.
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.
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.
Bake in preheated oven until completely tender, 3 to 4 hours.
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.

Nutrition

Amount Per Serving (6 total)

Calories
549 cal
27%

Fat
46.4 g
71%

Carbs
3.2 g
1%

Based on a 2,000 calorie diet

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Reviews (5)

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maxportman

Oct. 13, 2012

"So tender and tasty and above all for me, Simple!..." See more"

staceybobacey

Oct. 9, 2012

"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..." See more. 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."

kristi-marie

Oct. 19, 2012

"SOOOO easy!! And I loved this recipe because it did not use a slow cooker like 99% of the other pulled pork recipes on here. I don't own one, so its not possible for me. I used the boneless pork ribs ..." See moreI had on hand (3 were plenty for a dinner for 2 with leftovers). I kept all spices and proportions the same as stated in the recipe, but added a squirt each of ketchup and dijon as well as a tablespoon of brown sugar to the chicken broth before placing in the oven. DONT get scared when your onions look almost burnt, its just extreme carmelization and will add that "thing" to your pulled pork that is out of this world. i ended by tossing in a quality, sweet BBQ sauce, and serving on toasted bread. felt like I used a secret southern family recipe or something!! My boyfriend was floored :)"

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