DESCRIPTION
With my simple recipe, you can make pulled pork today and enjoy it all week long!
Ingredients
Units
Scale
- 1 (3- to 4-lb.) boneless pork butt or pork shoulder
- 4 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 and 1/2 tsp. salt
- About 3 cups reduced-sodium chicken broth
- Barbecue sauce (optional)
Instructions
- Preheat the oven to 300°F. Meanwhile, remove the pork from the fridge to bring it to room temperature.
- Mix together the chili powder, garlic powder, onion powder, and salt. Rub it all over the pork. If the meat is tied together with twine or netting, just rub the seasoning right over it.
- Put the pork on a rack in a roasting pan fat side up and add about ½-inch of broth. Cover tightly with foil and bake until the pork is very tender, 3 to 4 hours depending on the weight and thickness of the meat.
- Remove the pork from the pan and pour off any liquid (save it for later). Return the meat to the pan, loosely recover with the foil, and let rest for 30 minutes.
- Meanwhile, increase the oven to 475°F.
- Roast uncovered for another 13 to 17 minutes, until the pork is well browned with some crispy edges.
- Transfer the pork to a cutting board or a large, rimmed baking sheet and remove the twine or netting if there was any. Use two forks to shred the meat into bite-sized pieces. Use the cooking liquid and/or barbecue sauce to moisten and season the meat as desired.
Notes
For herbed pulled pork, substitute 4 teaspoons of your favorite dried herbs (rosemary, sage, and thyme, for example) for the chili powder and add 1 1/2 teaspoons pepper.