This recipe is easy
Easy pulled pork
Preparation
In The Oven
- Place oven rack in the lowest position. Preheat oven to 160 °C (320 °F).
- In a large Dutch oven set over medium-high heat, heat oil and butter and brown pork on all sides. Season with salt and pepper. Remove from heat. Transfer pork to a plate. Add onion, garlic, juice (or water) and vinegar to the Dutch oven.
- In a small bowl, combine brown sugar and spices. Rub pork shoulder with mixture to coat completely. Return to Dutch oven and bake for 3 hours, turning meat halfway through cooking, until it shreds easily with a fork.
- Remove meat from Dutch oven and transfer to a plate. Let cool. Remove excess fat as needed and shred meat with a fork. Using a sieve, strain cooking juices and add to meat, if desired.
Slow cooker
- Follow the same steps and when ready to continue cooking, transfer to slow cooker.
- Cook on low for 8 hours.
Pressure cooker
- Cut meat into 6 pieces. Season with salt and pepper.
- Heat oil and butter in a large skillet set over medium-high heat and lightly brown pork pieces on all sides.
- Add onion, garlic, juice (or water) and vinegar to the pressure cooker.
- Combine dry rub ingredients and pour onto a plate. Dredge meat in mixture to coat completely and place in pressure cooker.
- Close the lid of the pressure cooker. Set to “Meat.” Set pressure to medium-high. Reduce heat to medium-low and cook for 30 minutes.
- Remove from heat and release steam. Remove lid from pressure cooker and season to taste.
Valeur nutritive (par portion)
- 274 calories
- 26 g of protein
- 14 g of fat
- 11 g of carbohydrates
- 1 g of fibre
- 8 g of sugar
- 145 mg of sodium
