Pulled pork sandwiches were one of my terrible downfalls growing up; not so much that they made me feel sick, or that they made me gain weight, but because I would put down several pounds of pulled pork before I knew what hit me (this may still be partially true today). There are many recipes out there for this delicious dish, but we’ve always struggled with dry pork on and off. This is probably due to our inability to read directions, but nevertheless this recipe is the result.
We dressed this pulled pork with our homemade barbecue sauce, tripling the recipe. Don’t feel confined to that, though; it was equally delicious plain, or with hot sauce. We’ve made use of this for breakfast, lunch, and dinner. This, along with chili, has become one of our staple weekend meals to take advantage of cooking in bulk.
5-7 lb pork shoulder, bone in
3 Tbsp minced garlic
1/2 vidalia onion, sliced
6 C chicken broth
2 Tbsp coconut oil
Use a sharp knife to create a few slots into the pork shoulder.
Stuff in minced garlic to the shoulder.
Heat coconut oil in a large skillet over medium heat, and sear each side for 2-3 minutes.
Place sliced onion into the dutch oven, and then set pork shoulder on top. Fill the pot with chicken broth, and set on low heat with the lid covered.
Cook for 16 hours, and flip halfway through the process.
Remove pork from broth, and shred with two forks. Save the stock for soup or a nice warm drink–it is super gelatinous.
Toss with barbecue sauce, or as it is, and enjoy! We’ve made this several times now, and always result with juicy, tender pork. Enjoy!