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Pulled Pork

June 27, 2010 by Erica 10 Comments


Pulled Pork
I’ve been slowly reducing the amount of meat we eat, and replacing it with food that is “enhanced” by meat, or excludes meat. This is easy to do in the winter with soups and stews, and in the summer it’s easy to make fruit and vegetables the focal point of meals.

Probably in part because I don’t make this too often, this was well received. If you’ve never had this dish, it’s like pork rib meat that has fallen off the bone. Moist, tender, sweet, and tangy.

Like brisket recipes, this is a great way to take an inexpensive cut of meat and turn it into a group meal, with leftovers. And it’s so easy and low maintenance. I slow cook this, but you can use a dutch oven or large saucepan with a lid as well. The goal is to cook it slowly, until the meat falls apart and is soft to chew.

This recipe goes great with confetti coleslaw, sandwich rolls, onion cheddar biscuits (in the photo), and greens. I added a recipe for barbecue sauce as well, but feel free to use your favorite sauce. You’ll need to set aside about 4 hours, of cooking time.

My photo shows the pulled pork being quite moist, however if you want it drier, just leave it in a bit longer with the top off (about 30 minutes or so) to get that guey, slightly burnt taste of the tomato and honey on the verge of burning.

Pulled Pork

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Pulled Pork

My photo shows the pulled pork being quite moist, however if you want it drier, just leave it in a bit longer with the top off (about 30 minutes or so) to get that guey, slightly burnt taste of the tomato and honey on the verge of burning.
Servings: 4 servings
Calories: 466kcal

Ingredients

  • 2 cups water
  • 2 to 3 pounds pork shoulder trimmed of excess fat
  • 1 large onion peeled and diced into bite-size pieces
  • 2 cups barbecue sauce
US Customary - Metric

Instructions

  • Place 1/2 the onions on the bottom of the pot, then the pork shoulder on top, and finally the rest of the onions on top.
  • Pour the water in the pot, and slowly cook it for about 4 hours.
  • Separate the onions and pork from the water and then place the pork and onions back in the pot.
  • Break up the pork into shredded pieces and add the barbecue sauce, stirring until the pork is well coated. Cook for another 15 minutes.

Nutrition

Calories: 466kcal | Carbohydrates: 62g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 1581mg | Potassium: 858mg | Fiber: 2g | Sugar: 49g | Vitamin A: 320IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 3mg

 

Print Recipe

Barbecue Sauce

You can make the barbecue sauce up to 30 minutes before the slow-cooking is complete.
Servings: 16 servings
Calories: 54kcal

Ingredients

  • 1 medium onion peeled and diced
  • 4 garlic cloves peedled and diced
  • 2 teaspoons chili powder
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika or smoked paprika
  • 1/4 cup apple cider vinegar
  • 1/2 cup honey or other sweetener
  • 3/4 cup ketchup
  • 2 tablespoons mustard
  • 1/4 teaspoon cayenne pepper optional for some kick
US Customary - Metric

Instructions

  • Blend all the ingredients in a blender or food processor. Heat this mixture in a saucepan over a low to medium heat for about 30 minutes.

Nutrition

Calories: 54kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 144mg | Potassium: 87mg | Fiber: 1g | Sugar: 12g | Vitamin A: 237IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg
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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Nut Free, Paleo, Sauces & Dressings, Specific Carbohydrate Diet (SCD) Tagged With: pork

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Reader Interactions

Comments

  1. Jennifer

    October 4, 2019 at 4:57 pm

    Thank you for the delicious recipe! I paired it with your coleslaw for dinner tonight 🙂 I’m always thrilled with your recipes, they’re delicious and foolproof!

    Reply
    • Erica

      October 4, 2019 at 8:06 pm

      Thank you! Yes, the two pair well 🙂

      Reply
  2. Holli

    June 29, 2016 at 6:56 am

    Hi, What do you think would be a medium high setting in the oven? Would this recipe work cooked in the oven? Thanks!

    Reply
  3. Gina

    September 7, 2010 at 10:10 am

    Thanks! Yes, that’s why I thought it might be best to braise it, but maybe I don’t need to do that if I add more water! Yum! Can’t wait to try this.

    Reply
  4. Erica

    September 7, 2010 at 9:29 am

    Gina – I think you can cook it on low for 8 hours. It might be a good idea to add more water since it will sit longer. I’m not sure if you need to braise it though, but it might help keep it from drying out (I’m guessing that’s why you want to braise it).

    Reply
  5. Gina

    September 7, 2010 at 8:51 am

    Do you think a crock pot or similar slow cooker would work on low heat for 8 hours? That is, can I braised the meat and the onions in a pot, then put it in the slow cooker with the sauce on low for the day–and pull it apart once I get home?

    Reply
  6. Erica

    August 4, 2010 at 7:16 am

    Good to hear!

    Reply
  7. kathie

    August 3, 2010 at 7:44 pm

    made it tonight my kids loved it

    Reply
  8. Erica

    June 27, 2010 at 6:28 pm

    ooh – great idea. Yes, I’ve kind of done this before with left-over roasted chicken. You can slow-cook chicken pieces or a chicken (dark meat is best for this) for a few hours the same way as the pork is done here, or you can take left-over roasted chicken and cook it with BBQ sauce for about 30 minutes.

    Reply
  9. Ari @ The Frugally Rich Life

    June 27, 2010 at 5:06 pm

    Is there a way to make “pulled” chicken? -Ari
    Ariana Anderson
    The Frugally Rich Life
    (GF, dairy-free, sugar-free recipes and frugally)
    http://www.thefrugallyrichlife.wordpress.com

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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