Easy-to-do Slow Cook Pulled Pork Shoulder.
Pulled Pork Shoulder is a great meal for the colder weather that can cook all day and taste delicious. Use this simple recipe that everyone will love and accompany it with a variety of sauces to satisfy everyone’s taste be it sweet, spicy or super-hot. Just click on the links below for your favorite sauce.
- Cuban Mojo Sauce Recipe.
- Habanero Pineapple Recipe.
- Salsa Verde Recipe.
- Chimichurri Sauce Recipe.
- Or your favorite BBQ sauce.
Ingredients ~ Easy to do pulled pork shoulder recipe.
4-5 pound bone in pork shoulder.
3 cloves garlic minced or garlic press.
1 ½ tablespoon kosher salt.
1 ½ teaspoons dried rosemary.
1 ½ teaspoons dried thyme.
¾ teaspoon ground pepper.
2 tablespoons for fresh lemon juice. 1 lemon.
1 teaspoon lemon zest
2 tablespoons white vinegar
1 1/2 cups chicken stock.
Pre heat oven to 275.
Mix the minced garlic, salt, pepper, rosemary, thyme and lemon zest. In a separate bowl mix the lemon juice and vinegar. Spoon in the liquid to make a paste out of the dry ingredients. Any left over juice add to pan.
Pat pork dry and rub paste all over.
Slice the two onions up and put in bottom of your of a Dutch oven pot. Put pork shoulder on top of onions with fat, skin side up. Add 1 ½ cups of chicken stock. (For a spicy version add a Habanero pepper cut in half to bottom of pot).
Cook for 3 to 5 hours until skin is browned and crisp and the meat is fork tender.
Save cooked onions to serve with pork. Pour pan juices through a sieve into a fat separator or bowl and discard fat. Add pan juices back to bottom of pan and deglaze scraping up brown bits and then serve with meat or make gravy.
Great as a lunch served on a hard roll or with roasted winter root vegetables (potatoes, sweet potatoes, carrots, parsnips).
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