Description
Tender and flavorful pulled pork, slow-cooked in a savory blend of spices and vegetables. Perfect for sandwiches, lettuce wraps, or topping your favorite dishes.
Ingredients
Scale
- 2.5–3 lb boneless pork shoulder (Boston butt), trimmed of excess fat
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth (low sodium)
- 1/2 cup apple cider vinegar
- 1/4 cup tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Whole wheat buns or lettuce wraps, for serving
- Optional toppings: coleslaw (light mayo or vinegar-based), sliced pickles, avocado
Instructions
- Prepare the Pork: Pat the pork shoulder dry with paper towels. Season generously on all sides with salt and black pepper.
- Sear the Pork: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder for 3-4 minutes per side, until nicely browned. Remove the pork from the pot and set aside.
- Sauté the Vegetables: Add the chopped onion, garlic, red bell pepper, and green bell pepper to the pot. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Add Aromatics and Tomato Paste: Stir in the tomato paste, smoked paprika, chili powder, cumin, dried oregano, garlic powder, onion powder, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant.
- Deglaze the Pot: Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon to loosen any browned bits (fond).
- Combine Ingredients: Add the diced tomatoes (undrained), chicken broth, and Worcestershire sauce to the pot. Stir to combine.
- Return the Pork: Place the seared pork shoulder back into the pot, nestling it into the sauce. The liquid should come about halfway up the side of the pork. If needed, add a little more chicken broth to reach this level.
- Bring to a Simmer: Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and simmer for 6-8 hours, or until the pork is very tender and easily shreds with a fork.
- Shred the Pork: Once the pork is cooked, remove it from the pot and place it on a cutting board. Let it rest for 10-15 minutes before shredding with two forks.
- Skim the Fat (Optional): Skim off any excess fat from the surface of the sauce in the pot.
- Simmer the Sauce: If the sauce is too thin, simmer it over medium heat for 10-15 minutes, or until it has thickened to your desired consistency.
- Combine and Season: Return the shredded pork to the pot with the sauce. Stir to combine and coat the pork evenly. Taste and adjust the seasoning as needed.
- Serve: Serve the pulled pork on whole wheat buns or lettuce wraps. Top with your favorite toppings, such as coleslaw, sliced pickles, or avocado.
Notes
- Spice Level: Adjust the amount of chili powder and cayenne pepper to your liking.
- Sweetness: For a touch of sweetness, add 1-2 tablespoons of brown sugar or maple syrup to the sauce.
- Vegetables: Feel free to add other vegetables to the sauce, such as carrots, celery, or mushrooms.
- Liquid Smoke: For a more intense smoky flavor, add 1/2 teaspoon of liquid smoke to the sauce.
- Storage: Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Reheat gently in a saucepan or microwave.
- Alternative Cooking Methods: Slow Cooker: Cook on low for 8-10 hours or on high for 4-5 hours. Instant Pot: Cook on high pressure for 75 minutes, followed by a natural pressure release for 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 360 minutes