"The main ingredient for making carnitas or green chili." — Dale
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1 (3 pound)
pork shoulder roast
sea salt and ground black pepper to taste
onion, halved and thinly sliced
garlic, crushed and chopped
2 1/4 teaspoons
liquid smoke flavoring
So tender and tasty and above all for me, Simple!
This pork was FAN-FREAKIN'-TASTIC! We loved it. We frequent a restaurant that serves excellent carnitas, so this recipe caught my eye when I was looking for something to do with some pork for dinner.
I did make some additions, just because of my family's preferences. I used a pork loin instead of a pork shoulder and it still came out perfect. I didn't have any liquid smoke on hand, so I skipped that part. After adding the pork back to the pot we dumped a bag full of roasted, peeled & chopped green chilis because we are New Mexican natives and that is what we do. I thought it would make it really spicy, but it wasn't. I felt that the green chili added an extra dimension that we really enjoyed. We served it over warm corn tortillas with onions, tomatoes, cilantro and salsa. It was an excellent meal. Thank you for sharing this recipe, our family will repeat it over and over again.
SOOOO easy!! And I loved this recipe because it did not use a slow cooker like 99% of the other pulled pork recipes on here. I don't own one, so its not possible for me. I used the boneless pork ribs I had on hand (3 were plenty for a dinner for 2 with leftovers). I kept all spices and proportions the same as stated in the recipe, but added a squirt each of ketchup and dijon as well as a tablespoon of brown sugar to the chicken broth before placing in the oven. DONT get scared when your onions look almost burnt, its just extreme carmelization and will add that "thing" to your pulled pork that is out of this world. i ended by tossing in a quality, sweet BBQ sauce, and serving on toasted bread. felt like I used a secret southern family recipe or something!! My boyfriend was floored :)
I authored this recipe. I modified it slightly by increasing the liquid smoke to 2 tablespoons for more smoky flavor. I slow roast the roast for 31/2 hours so that the roast absorbs more flavor. I no longer shred the pork with forks, rather I shred it with my fingers so that I can remove all chunks of fat and remove any slimy fat or gristle from the meat. A 3 pound pork shoulder roast will make about 4½ packed cups of shredded pork. Use this base recipe for making carnitas, green chili or barbecue pork. Just use your favorite recipe for making green chili or barbecue pork with the pulled pork from this recipe.
Savory, moist, and quick/easy preparation. Tasted great on whole wheat buns with coleslaw.
* Percent Daily Values are based on a 2,000 calorie diet.
Dale's Pulled Pork
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 418
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