- 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
- 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.
03/06/2017
recipepes.com
Dale's Pulled Pork, recipe
PT15M
PT1H
5
455 calories
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