How To Make Pulled Pork
Recipe type: pork
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
  • 4 to 6 lbs pork shoulder
  • liquid (broth, water, beer, apple juice)
  • 4 to 5 cloves of garlic
  • 1 small onion, sliced
  • dried herbs
  • olive oil
  1. Preheat oven to 325f. Season pork with salt and pepper, add dried herbs and rub into meat. In a large dutch oven, add a splash of olive oil and place over medium-high heat. Add pork and brown on both sides. Add liquid so that it comes half way up the sides of the pork. Place garlic in the liquid, cover, and bring to a boil. Remove from heat and transfer to the oven to cook for 2 hours. After 2 hours, remove lid and test meat with a fork. If it pierces easily and comes away from the bone, it’s done. If not, cook for another 30 to 45 minutes and don’t worry about over-cooking the meat. The longer the meat cooks, the more tender it becomes.
  2. Remove meat from liquid and place on a cutting board. Use two forks to pull the meat away from the bone and shred. Place shredded meat in a bowl and add some of the braising liquid to moisten the meat. Add a splash of barbecue sauce and mix (optional).
The Culinary Chase’s Note: Jazz up the meat with your favorite spice rub and massage all over before searing. Pulled pork can be used in tacos, burritos, sandwiches, sliders, mixed in pasta, chili, with mac ‘n cheese, and as a pizza topping. Enjoy!
Recipe by The Culinary Chase at