Ingredients

  • Serves 4 people
  • 4 pounds boneless pork shoulder 

  • about 1 tbsp pimenton (smoked paprika) 

  • about 1 tbsp kosher salt 

  • about 1 ½ tsp (half a palm full) granulated garlic 

  • about 1 ½ tsp (half a palm full) granulated onion 

  • about 1 ½ tsp (half a palm full) dried oregano or marjoram 

  • about 1 ½ tsp (half a palm full) coarse black pepper 

  • 3 tbsp neutral oil such as olive il o(NOT EVOO), Safflower oil or canola oil 

  • 12 ounces (1 ½ cups) lager, white wine or organic cloudy apple cider 

  • 1 ½ chicken stock or bone broth

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Recipe Courtesy of
Rachael Ray

Pleasingly Easy Pulled Pork

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Pulled pork, in its simplest and fastest of slow-cooked methods, begins with boneless pork shoulder. The top of a pork shoulder is referred to as a "butt" or "Boston butt" BUT it is shoulder meat, nonetheless. It was shipped in barrels at one time, and it was buttressed up the sides of the barrels, as the fable goes. The higher the cut the fattier the meat; if you want to remove fat from pulled pork, make it a day ahead to cool it and skim.
  • Easy
  • 25 min
  • 240 min
  • 15 min
  • 2 steps
  • 10 Ingredients
  • Easy
  • 2 steps
  • 10 Ingredients
  • 25 min
  • 240 min
  • 15 min

Instructions

  1. Preheat oven and season meat

    • Preheat oven to 300 degrees F, rack 1 rung below center.
    • Bring pork to room temperature, about 30 minutes, and pat dry.
    • Combine paprika, salt, garlic, onion, oregano or marjoram and pepper in a bowl, then coat meat evenly, rubbing mixture into meat.


  2. Cook meat

    • Heat a large Dutch oven over medium-high heat with oil, 3 turns of the pan. When oil ripples and smokes, add the meat and brown on all sides, 8 to 10 minutes total.
    • Add beer, wine or cider and reduce a minute or so, then add stock. Cover and place in oven. Cook 3 hours until very tender, then shred meat with tines of 2 forks, removing larger pieces of fat or connective tissue as you work.


Plate and Serve!

Stir meat and drippings together with Barbecue Sauce, if using.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • 4 pounds boneless pork shoulder 

    • about 1 tbsp pimenton (smoked paprika) 

    • about 1 tbsp kosher salt 

    • about 1 ½ tsp (half a palm full) granulated garlic 

    • about 1 ½ tsp (half a palm full) granulated onion 

    • about 1 ½ tsp (half a palm full) dried oregano or marjoram 

    • about 1 ½ tsp (half a palm full) coarse black pepper 

    • 3 tbsp neutral oil such as olive il o(NOT EVOO), Safflower oil or canola oil 

    • 12 ounces (1 ½ cups) lager, white wine or organic cloudy apple cider 

    • 1 ½ chicken stock or bone broth

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