Slow Roasted Pulled Pork is so full of flavor and becomes meltingly tender when cooked low and slow for hours. You can pop it in the oven in the morning and by evening have an amazing casserole dish of pulled pork to use in barbecue pulled pork sandwiches, lettuce wraps, or in salad bowls. The crispy crusty edges with the baked in spices are the bites you’ll swoon over. The bonus? It’s a very affordable cut of meat, so you can serve a crowd or have leftovers for days to come.
Featured Ingredients
Pork is the most widely consumed meat world-wide and despite clever ad campaigns telling you otherwise, is in fact a type of red meat. Per 3.5-oz serving, pork is a top 25 common food source of coQ10, conjugated linoleic acid (CLA), ergothioneine, taurine, vitamin B1, vitamin B3, vitamin B6, and zinc.
Garlic is the top food source of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, anti-inflammatory, and anti-thrombotic effects.
Slow Roasted Pulled Pork
Ingredients
- 1 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon oregano dried
- 7 pounds pork shoulder
Instructions
- Preheat oven to 250.
- Combine all salt, garlic powder, oregano and onion powder. Rub all over entire surface of pork shoulder.
- Place on a roasting pan and roast, uncovered, for 8 hours.
- Remove from oven and let rest 25 minutes. Slice or pull. To pull, place pork shoulder in a large casserole dish. Use two sturdy forks to pull the meet apart into strands, by pulling each fork in opposite directions.
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