Pulled Pork!

Today was a quiet day at our house with nothing much going on except a nap, laundry, an afternoon walk, and relaxing on the deck. I took this opportunity to slow roast a pork shoulder (6 hours!) with my new dutch oven!

It turned out AMAZING, thanks in part to the most excellent dutch oven I received in the mail. To quote Josh, “yea, you can make this again!”

Try it out some time:

Spicy Pulled Pork (The Pioneer Woman Cookbook)

  • 5-7lb pork shoulder
  • 1 whole onion, quartered
  • 1TBSP chili powder
  • 1/2 cup brown sugar
  • 4 garlic cloves, peeled
  • 1tsp dried oregano
  • 2tsp ground cumin
  • 1-2TBSP salt to taste
  • Ground black pepper
  • 3TBSP olive oil
  • 2TBSP white wine vinegar
  • Lime wedges
  • Flour tortillas

Pre-heat oven to 300. Meet your pork shoulder (or pork butt).

 In a food processor, combine the onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar. Pulse until totally combined.

Pour the mixture over the pork. Rub it into every nook and cranny of the meat, tucking it under folds and in crevices. (side note: I had a little left over, so I just poured it on throughout the cooking process)

Place pork into a roasting pan or dutch oven and add 2 cups water. Cover tightly and roast for 6-7 hours, turning once every hour.

Check for fork tenderness. Increase the heat to 425 and raost uncovered for 20 minutes, or until the skin gets crispy. Remove from oven and allow to rest for 15 minutes.

Shred meat and place on a large platter line with lime wedges. Pour pan juices over the meat for extra juicy, tenderness. Serve with warm tortillas.

Side note: I wanted to use the leftovers for pork tacos this week, so I opted to serve it on toast buns with the pan juices poured over the top.

A special thank you goes out to J&B for gifting us the dutch oven to make such a delicous meal…would not be possible without you guys! XOXO

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One response to “Pulled Pork!”

  1. J.T. says :

    Oh man, I love a good pulled pork! That looks so amazing… I’m actually drooling right now just reading about it!!! We definitely wish we could have been there to taste the Le Creuset’s maiden cooking voyage.

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