- Jul 2, 2021

Potluck Pulled Pork

I promise this pulled pork recipe is one you’ll make over and over again. It requires minimum preparation, and then you ignore it for hours while it becomes fork-tender. Serve it with rolls for BBQ sandwiches, or as the basis for tacos and burritos. It makes at least 16 servings, so it’s perfect for potluck, or when you’re feeding a crowd.

Preparation time: 30 minutes

Cooking time: 5-8 hours

Equipment: 7-qt. Dutch oven or Crockpot

Makes 16+ Servings

INGREDIENTS:

3-5 lbs. pork shoulder

1 Tbsp Kosher Salt

5-6 cloves garlic, chopped

1 large onion, cut into wedges

1 tsp cayenne or chipotle pepper

1 tsp cumin

½ tsp smoked paprika

3 Tbsp tomato paste*

2 Tbsp brown sugar

¼ Cup molasses

¼ Cup apple cider vinegar

2 Cups chicken stock

Olive oil for pan

For the Slurry:

1-2 Tbsp cornstarch

¼ Cup water

* May substitute 1 Cup canned whole, diced or crushed tomatoes. Add with chicken stock.

PREPARATION:

Rub salt over entire pork shoulder.

Preheat oven to 300° fahrenheit.

Preheat 7-qt. Dutch oven on stove over medium high heat until warm. Drizzle olive oil on pan, and brown meat on all sides.

Turn burner down to low, and add garlic and onion to the pan. Add dry seasonings to meat (pepper, cumin and paprika), and turn to cover all sides.

Spread tomato paste and brown sugar onto meat, then pour molasses over the top.

Pour apple cider vinegar and chicken stock around the meat. Place lid on Dutch oven, and put in oven. Bake for minimum 4 hours.

Note: you can also cook this at a lower temp of 275° Fahrenheit for 6-8 hours or more. This recipe also works well in a crockpot on low setting.

When meat is cooked to fork-tender, remove from oven. Place meat on cookie sheet, remove any baking twine. Shred meat with two forks.

Meanwhile, skim fat from the remaining liquid using a ladle or ice cube, or by blotting with a paper towel. Return Dutch oven to stove over medium heat.

Make a slurry with cornstarch and water. (In small bowl, mix cornstarch and water until dissolved.) Add slurry to liquid in the Dutch oven. Blend entire contents with an immersion blender. Alternatively, you can blend contents in a mixer. Be careful of splashing when blending hot liquids.