Recipe Station

This method for making shredded pork makes about ten cups but you can always double the ingredients if you want more. It takes two to four hours to cook.

Let's Get Started!

The Ingredients To Gather: 

• 4 to 6 pounds boneless pork shoulder or butt
• 1/2 tablespoon salt
• 1/2 tablespoon pepper
• 1 to 3 tablespoons mixed spices or dry herbs
• 1 tablespoon vegetable or olive oil
• 1 yellow onion (optional)
• 1 medium carrot (optional)
• 3 stalks celery  (optional)
• 4 cloves garlic,  (optional)
• 1 1/2 cups liquid — chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids
• 2 to 4 tablespoons liquid smoke (optional)
• 1/4 to 1/2 cup barbecue sauce (optional)

The Step By Step Directions To Follow:

1. Heat  oven to 325°F. Place an oven rack in the lower-middle of the oven.
2. Trim off any large pieces of fat from the outside, but leave small pieces and the interior fat. If using boneless pork, cut the pork into several large fist-sized pieces.
3. Sprinkle the pork with salt, pepper, and spices. Rub the seasoning into the pork with your fingers so the meat is evenly coated on all sides.
4. Warm the oil in the Dutch oven over medium-high heat. Sear the pork on all sides, working in batches as necessary so as not to crowd the pan.
5. Onions, garlic, and other vegetables also deepen the final flavor of the pork, but are optional. If using, nestle them around the pork in the Dutch oven.
6. Pour the liquid and liquid smoke  over the top of the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.
7. Set the Dutch oven with the pork over medium-high heat and bring the liquid to a simmer.
8. Cover the Dutch oven and transfer the whole pot to the oven.
9. Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. Total cooking time will be 2 to 4 hours, depending on the amount of pork .
10. Lift the pieces of pork out of the liquid and transfer to a large mixing bowl.
11. Use two forks or your fingers to shred the meat into pieces.
12. Remove any large pieces of fat or bones.
13. Strain the cooking liquid into a measuring cup. Skim the fat off the top of the cooking liquid.
14. You can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce.
15. Pulled pork will keep for 1 week in the refrigerator or for up to 3 months in the freezer.

Finished!

This method of cooking and shredding pork will make it turn out delicious every single time. Have you tried this method yet?

Let Us Know How It Turned Out!

Article Source: The Kitchn