Pulled Pork

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As you may have deducted, I’m typically the cook in the family. However, when it comes to meat and grilling, I leave that all up to my husband. For our big bash this past weekend, his dish was the star of the show! Although I don’t usually eat pork products, I did try his creation and was blown away. He doubled this recipe to make 16 lbs of pork and the chafing dish was basically licked clean.

While us ladies were making our Arnold Palmer Sangria, my hubby and the rest of the guys were together making their marinade and tending to the pork. An overnight soak and a 6-hour slow roast cooked this bad boy to perfection. Once it was fully roasted, two forks worked together to shred the juicy meat and it was all set to serve.

Stack this onto a soft hamburger bun with a little sweet and spicy coleslaw and you’ve got yourself a dynamite sandwich for any summer meal.

Ingredients:

8 lbs picnic pork shoulder

15 minced garlic cloves

1 1/2 teaspoons dried oregano

1/2 teaspoon black pepper

3 tablespoons olive oil

3 tablespoons white vinegar

8 teaspoons salt

Slap Ya Mama Cajun seasoning to taste

Adobe seasoning to taste

Instructions:

Wash the pork shoulder and place in a large roasting tin.

Stir together 12 garlic cloves, oregano and black pepper.

Add olive oil, vinegar, salt and additional seasonings.

Mix well in food processor.

Poke holes in pork using a sharp knife and spoon some of the garlic mixture inside the small cuts.

Drop one additional garlic clove in each opening, and spread remaining mixture all over the pork.

Place pork skin side up and cover tightly with aluminum foil. Refrigerate for at least 8 hours.

Once marinated, preheat oven to 325 degrees and bake for 5 to 6 hours. Remove aluminum foil and bake at 375 degrees for another hour or until skin is crisp. Keep an eye on it so it doesn’t burn.

When pork is well-done and tender, shred it into pieces by pulling it between two forks.

Eat and enjoy on a sandwich or right out of the tin!

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  1. Pingback: Our 4th Annual July 4th Bash | That's SO Jenn!

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