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READY IN 3+ hrs

Dale's Pulled Pork

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"The main ingredient for making carnitas or green chili." — Dale

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 (3 pound) pork shoulder roast
sea salt and ground black pepper to taste
2 tablespoons olive oil
1 onion, halved and thinly sliced

4 cloves garlic, crushed and chopped
2 cups chicken broth
2 1/4 teaspoons liquid smoke flavoring

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Directions

Preheat oven to 325 degrees F (165 degrees C).
Season pork shoulder roast generously with sea salt and black pepper.
Heat olive oil in a 4-quart oven-safe pot with a lid over high heat. Sear seasoned pork roast in hot oil on all sides until completely browned, 2 to 3 minutes per side. Remove the pork roast to a cutting board, reserving the fat in the pot.
Allow the pot to cool slightly and place over low heat. Cook and stir onion and garlic in reserved hot oil until the onions are translucent, about 5 minutes. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged wooden spoon. Stir liquid smoke into the onion mixture. Return pork roast to the pot and cover with a lid.
Bake in preheated oven until completely tender, 3 to 4 hours.
Remove pork to a cutting board, cover loosely with aluminum foil, and allow it to rest for 15 minutes. Shred the pork with a 2 forks into fine shreds. Return shredded pork to the pot and stir with the remaining liquid to serve.

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PREP 15 mins
COOK 3 hrs 20 mins
READY IN 3 hrs 35 mins

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Reviews More Reviews

Oct 13, 2012

So tender and tasty and above all for me, Simple!

—maxportman

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Oct 09, 2012

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.

—staceybobacey

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7 Ratings

Oct 19, 2012

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 :)

—kristi-marie

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Feb 03, 2013

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.

—Dale

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Dec 10, 2012

Savory, moist, and quick/easy preparation. Tasted great on whole wheat buns with coleslaw.

—SarahBeth0917

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Nutrition

Calories
549 kcal
27%

Carbohydrates
3.2 g
1%

Cholesterol
131 mg
44%

Fat
46.4 g
71%

Fiber
0.4 g
1%

Protein
29.9 g
60%

Sodium
3009 mg
120%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dale's Pulled Pork

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 549
Calories from Fat: 418

% Daily Value *
Total Fat 46.4g 71 %
Saturated Fat 14.8g 74 %
Cholesterol 131mg 44 %
Sodium 3009mg 120 %
** Potassium 527mg 15 %
Total Carbohydrates 3.2g 1 %
Dietary Fiber 0.4g 1 %
Protein 29.9g 60 %
Sugars 1.7g
** Vitamin A < 1 %
** Vitamin C 3 %
Calcium 5 %
Iron 41 %
** Thiamin 1 %
** Niacin 52 %
** Vitamin B6 23 %
** Magnesium 17 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.