Garlic Pulled Pork
I discovered this recipe on Marks Daily Apple and have changed it just a bit. I could never get it to cook in the time they describe, so I adjusted that. Otherwise, it’s a delicious and almost impossible to mess up. This one is not quick, but it is easy. This would probably work in the crock pot, but I’ve never tried it. I just do it low and slow in my Dutch oven in the oven.
My favorite part of this is actually the left-overs. Put the shredded pork in a pan and cook until crispy…OMG, heavenly. Makes great tacos with corn tortillas and a little cilantro.
What you need:
- 3-4 lb pork shoulder (boneless or bone-in…go heavier if you get bone-in)
- 1 TBS salt
- 1/2 tsp cumin
- 1.5 TBS garlic powder
- 1 tsp black pepper
- juice of a lime or lemon or orange
- 1 onion, sliced
- 1 bay leaf
- 6 or so cloves of fresh garlic (optional, I’ve actually stopped adding the extra garlic)
What to do:
Mix the salt, cumin, garlic powder and black pepper together. Squeeze the juice over the spices and rub it all over the pork shoulder. Using a knife, make a deep slit in the pork and shove a garlic clove into the meat. Randomly insert the garlic cloves all over the pork shoulder.Put the pork shoulder in a Dutch oven (or slow cooker, I guess) with the sliced onion and bay leave and cook at 300 for 4-ish hours until it shreds easily. Bone-in will take longer to cook. It’s almost impossible to overcook this. It’s good just shredded, but we freeze leftovers and then cook them in a pan until they get crispy!