Pulled Pork

By Lisa Schroeder
Published on: June 1, 2018

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This is the perfect slow-cooked food for a fast-paced lifestyle. If you want to make the pork while you’re out of the house, place it in a slow cooker after browning it, add the remaining ingredients, and cook on high for 4 hours or low for 8 hours.

3 pound pork shoulder (also known as Boston pork butt), left whole, fat trimmed

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons dried marjoram

1 tablespoon vegetable oil

1 cup water

Heat the oven to 350 degree F. Sprinkle the pork evenly with salt, pepper and marjoram.

Place a 5-quart Dutch oven or deep metal roasting pan over high heat for several minutes. When very hot, add the oil and heat until shimmering. Add the pork and brown for 3 to 4 minutes on each side.

Add the water, bring to a boil, and cover. Remove from the heat and place in the oven. Cook for 3 ½ to 4 hours, or until the pork offers no resistance when pierced with a two-pronged fork. Let cool for about 10 minutes.

Use two forks to pull the meat apart, shredding it.

Use right away, or refrigerate or freeze it. Reserve some of the cooking liquid and/or the fat for reheating the pork.

Lisa Schroeder

Lisa Schroeder

Lisa is the chef/owner of Mother's Bistro & Bar in Portland, Oregon. Her award-winning restaurants have been featured in The Oregonian, Food & Wine, Cooking Light, Town & Country, USA Today, and Bon Appetit.

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