Description
Pulled pork sandwiches from oven-braised shoulder. From Olivia at Flavors.
Ingredients
Scale
- 1 pork shoulder, about 4 pounds (1.8kg)
- 1 tablespoon kosher salt
- 1 teaspoon pepper
- 1 tablespoon paprika
- 1 onion, sliced
- 4 garlic cloves
- 1 cup (240ml) chicken broth
- 1/3 cup (80ml) apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire
- 8 soft buns
- Pickles
Instructions
- Heat the oven to 300°F (150°C). Rub the pork with salt, pepper, and paprika.
- Set it on the onion and garlic in a Dutch oven. Pour in broth, vinegar, brown sugar, and Worcestershire. Cover.
- Bake 4 hours until the pork shreds with a fork. Rest 15 minutes. Shred and toss with enough of the pot juices to glisten.
- Pile on buns with pickles. A spoon of creamy coleslaw on top is optional.
Notes
Shoulder, not loin. Loin dries out before it shreds. The covered low oven is the method. A slow cooker on LOW for 8 hours works after you salt the meat.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Braised
- Cuisine: American