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Dale's Pulled Pork


"The main ingredient for making carnitas or green chili."
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3 h 35 m servings 549 cals
Original recipe yields 6 servings


  • Calories:
  • 549 kcal
  • 27%
  • Fat:
  • 46.4 g
  • 71%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 3009 mg
  • 120%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Season pork shoulder roast generously with sea salt and black pepper.
  3. 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.
  4. 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.
  5. Bake in preheated oven until completely tender, 3 to 4 hours.
  6. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 40
  1. 47 Ratings

Most helpful positive review

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....

Most helpful critical review

that was terrible .....

Most helpful
Most positive
Least positive

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....

Dale all i can say is thank you, thank you, thank you! just made this recipe this evening and it was fantastic!! i had almost given up on pork butt all together because it would either come out ...

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 ...

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

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...

I was looking for a pulled pork recipe not smothered in BBQ sauce since we had some at a cookout and my family seemed to like it better. Based on our preferences I modified this recipe as follow...

This was great! I used a crock-pot and it came out perfect!

that was terrible .....

Outstanding recipe!!! Add a little brown sugar and honey for a sweeter flavor.