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Slow-Roasted Shredded Pork

  • Prep 10 min
  • Total 7 hr 10 min
  • Servings 4

Perfect pulled pork that takes a little more effort than your favorite slow cooker version, but tastes 10 times better. MORE + LESS -

The Food in My Beard
March 8, 2017

Ingredients

5
pound pork shoulder (Boston Butt), bone in
2
cups orange juice
10
sprigs cilantro
2
shallots
4
cloves garlic
1
tablespoon chipotle powder
2
teaspoons black pepper
2
teaspoons cumin
Pinch cinnamon
Pinch clove
1/2
teaspoon salt

Steps

Hide Images
  • 1
    Blend all ingredients in food processor. Pour over pork, marinade overnight.
  • 2
    Dump pork and marinade into oven safe pot uncovered. If needed, add a little water so the liquid goes about 1/4 up the side of the pork. Bake at 275°F for about 7 hours until browned on the outside and falling apart. Shred with forks or hands.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Every time I mention pulled pork to someone, they reply with a variation of the same sentence: “I have a great slow cooker recipe where I just add pork and X (root beer, BBQ sauce, etc.) and it comes out amazing!” I have nothing against these recipes. They work. They create very serviceable shredded pork that fits hectic schedules and tastes pretty decent on a bun with cole slaw. The main two issues I have with these recipes are 1) the pork becomes a little overcooked and very uniformly textured, and 2) the sauce is extremely sweet, resulting in a lot of sugar intake! With only slightly more effort, you can make shredded pork that has varied textures, charred edges, smoky-sweet-slightly exotic flavors, and actually tastes like pork and not sugar!
  • This slow-roasted pork recipes will result in some delicious shredded pork that you can use for anything! The first night I made shredded pork arepas stuffed with pickled carrots, roasted poblano, and queso cheese. Yum! What else can you do with all this pork? I’m glad you asked! The second night I had this pork in my fridge, I made these little habanero poppers. You could add a little BBQ sauce and serve it as a slider with homemade pickles, toss it on a pizza or nachos, in tacos), in a quesadilla or empanada. Or you could get really creative and put it into a ravioli or stuffed shells. I even had pulled pork stuffed into an olive at a recent tapas dinner I attended! The possibilities are endless and they're all delicious.

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