Pulled Pork
from kristineskitchenblog.comMy classic pulled pork recipe is seasoned with flavorful spices and slow cooked in the oven until it’s fall-apart tender. Braising it in a mixture of chicken broth, orange juice and apple cider vinegar keeps the meat moist while the acidity tenderizes the pork and balances out its natural richness. This easy recipe will have you making the best pulled pork you’ve ever tasted!
Servings: 8 servings
Calories: 403kcal
Ingredients
For the spice rub:
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon black pepper
Remaining ingredients:
- 3-4 pound boneless pork shoulder/pork butt*
- 2 tablespoons olive oil
- 2 cups low sodium chicken broth
- ¼ cup apple cider vinegar
- ¼ cup orange juice
For serving:
- 8 burger buns toasted if desired
- barbecue sauce
Instructions
- Preheat oven to 300°F.
- In a small bowl, stir together all spice rub ingredients until well combined.1 tablespoon brown sugar, 1 tablespoon chili powder, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground cumin, ¾ teaspoon salt, ½ teaspoon black pepper
- Cut the pork into 4 pieces and trim off excess fat. Rub the pork on all sides with the spice rub.3-4 pound boneless pork shoulder/pork butt*
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the seasoned pork to the pan and brown on all sides, about 2 minutes per side. Remove pan from the heat.2 tablespoons olive oil
- Pour the chicken broth, apple cider vinegar and orange juice into the pot around the pork.2 cups low sodium chicken broth, ¼ cup apple cider vinegar, ¼ cup orange juice
- Cover the pot with the lid and bake for 3-3.5 hours, until pork is very tender and shreds easily with a fork.
- Transfer pork to a large bowl. Let it rest for 10 minutes.
- Use two forks to shred the pork. Optional: Skim excess fat off the braising liquid and then stir a little of the juices into the meat. Serve pork on burger buns, with barbecue sauce.8 burger buns, barbecue sauce
Video
Notes
- To make this recipe with a bone-in pork butt/shoulder: Cut the meat into 4 pieces, leaving the bone in one of the pieces to add extra flavor. Use the same cook time.
- Leftover pulled pork can be stored in the refrigerator for up to 3 days. Reheat on the stove, with some of the braising liquid or BBQ sauce, or in the microwave.
- To freeze pulled pork: Freeze the meat, sealed airtight, in a container that is just big enough for the pork. If there is too much air space around the meat it is more likely to get freezer burn. Pork may be frozen for up to 3 months. Defrost the pulled pork overnight in the refrigerator, then reheat before serving.
- Nutrition information estimate is for pulled pork only, not including burger buns or BBQ sauce.
Nutrition
Serving: 1/8 of recipe | Calories: 403kcal | Carbohydrates: 26g | Protein: 38g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 102mg | Sodium: 577mg | Potassium: 747mg | Fiber: 1g | Sugar: 5g | Vitamin A: 563IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 4mg
