Monday, October 10, 2011

Michelle's Shredded Pork

So again with the raining weather, I was trying to think of something to put in the oven this morning that would make the whole house smell yummy; for dinner, when I thought I haven't made my shredded pork in awhile and it is amazing.  So I was lucky enough to have a pork shoulder in the freezer which I had to defrost in cold water and here is what we had for dinner tonight.

Here's what you need:

1  3 - 4 pound pork shoulder or pork butt
1  beer or soda or 12 oz. apple juice
1-1/2 cups water
1  recipe of Michelle's shredded pork rub - see below
3  Tbs. canola  or veg. oil
salt & pepper

Shredded pork rub:
1  cup brown sugar
2  tsp. granulated garlic
1  tsp. onion powder
1  tsp. cumin
2  Tbs. chili powder
1/4  tsp. cayenne powder (optional for more heat)
1  Tbs. Pampered Chef southwest seasoning
1  tsp. salt
1/2 tsp.  pepper
Preheat the oven to 300 degrees.
Preheat a 7qt. dutch oven on med- hi and add 3 Tbs. oil.  Salt and pepper the outside of the port shoulder and add to the pan to sear.  Sear on all sides until a nice brown color.
Add the rub mix to all sides and turn down the heat a little so it doesn't burn.  Because it has brown sugar in it you will have to make sure and watch it closely.  Add the beer, or soda and the water.  Bring to a boil then cover and place in the oven and cook for 3-1/2 - 4 hours.

Here is what it looks like after 4 hours.  Now shred with two forks.
May be served with mashed potatoes, which is how we ate it tonight, but is also good in flour tortillas with all the fixings too.

I have only ever used my Le Creuset dutch oven to cook this in, but I would imagine it would work in any stock pot that is oven proof or even in a crock pot.  If you use a crock pot I would double the time and cook on low to med.  Good luck.

Serves 8 - 12 people but is great to use the leftovers as BBQ pulled pork

Here's the handy printable - Michelle's Shredded Pork

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