Perfect Pulled Pork

There isn’t a lot to say about this, except that it is awesome. We’re talking about roughly 9 lbs. of meat that can be used in a variety of ways, frozen and used for 3-4 meals. I made a delicious Pork Chili Verde Soup, Pork Tacos and still have some left in my freezer for future use. You can make pork quesadillas, pork BBQ pizza, pork sliders, etc… And it is basically a “slow cooker” recipe (although I use a Dutch Oven) so it is more or less a set it and forget it protein preparation that you can use for multiple meals. If you’re looking for easy, look no more. Magical Amy Goddess of All has you covered! And now, less talk and more action. (This is really for me, not for you. I have been so tardy on posting anything, I am playing catch up and don’t have time to pretend to be clever. So brevity is the name of the game for the next few posts. I type rapidly and try to get these entries in while Joshua naps, and Emelia is absorbed in Paw Patrol!)

Ingredients:

9 lbs pork butt/shoulder/picnic pork

1 yellow onion

8-10 cloves garlic

16-20 oz Dr. Pepper

7.5 oz can chipotle peppers in adobo

½ cup lime juice

bushel of cilantro stems

salt and pepper

1 tbsp olive oil

Instructions:

Generously cover the pork in salt and pepper.
Pour 1 tbsp of olive oil into your Dutch oven, heating it up on the stove top.
Sear the meat off, until browned, on each side (roughly 3 min per side.)
Add all liquid ingredients to the Dutch oven and turn the stove top off.
Coarsely cut the onion, cilantro stems and garlic. You do not need to be precise here since they’re just going in for flavor. Add them to the Dutch oven as well.
Cover and place the whole kit and caboodle into the oven.
Cook for 5 hours at 200 degrees and cook for an additional 90 minutes at 275 degrees. You can of course shorten or extend this time depending on the size of your meat. Slow cooked meat is pretty difficult to overcook. So if you’re worried about over cooking it, don’t be. I would be more worried about not cooking it long enough.
Once the Dutch oven has cooled a little (still use pot holders to handle please), carefully remove the meat and shred with a fork, dividing it into desired portion sizes and freezing what you don’t plan on using in the next 3-5 days. Enjoy!