| Level: | Intermediate |
| Total: | 7 hr 55 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1/4 cup brown sugar
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cloves garlic
- Freshly ground black pepper
- 4 onions
- 7 pounds pork shoulder, rinsed and patted dry
- Serving suggestions: lime wedges, sour cream, pico de gallo and tomatillo salsa
Instructions
- Preheat the oven to 300 degrees F.
- To begin, just throw the brown sugar, vinegar, olive oil, salt, dried oregano, cumin, chili powder, garlic and some pepper into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease it or omit it if you like.) Cut 1 of the onions into quarters and put it in the food processor with the spices. Blend the ingredients until totally combined and then pour it over the pork shoulder. Now rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned.
- Cut the remaining 3 onions into wedges and make a bed of onions in a large Dutch oven. Place the pork on the onions and add a couple of cups of water. Cover tightly and roast until fork-tender, 6 to 7 hours, turning every hour. Crank up the heat to 400 degrees F, remove the lid and roast skin-side up for another 15 to 20 minutes to get the skin crispy. Let the pork rest for 15 minutes before shredding.
- Shred the pork (2 forks work well) and put the meat into a pan or serving dish. Pour the juices and onions over the meat. Serve with lime wedges, sour cream, pico de gallo, tomatillo salsa … whatever makes your skirt fly up!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1023 |
| Total Fat | 75 g |
| Saturated Fat | 25 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 69 g |
| Cholesterol | 282 mg |
| Sodium | 1146 mg |
Reviews
This was hands down the best pulled pork I’ve ever made. Possibly the best I’ve ever eaten. It was so delicious. Everyone loved it. And the amazing part is that it was extremely easy to make. I highly recommend this.
Family Favorite! My husband has mastered this recipe. He uses a Boston Butt. Amazing
Delicious. Easy. Will make again.
Omg, AMAZING!! I used a little less brown sugar and added a jalapeño…. Soooo good! Will make again
Really good, really easy recipe. My tips: Could use a bit more heat, will add a little cayenne to the rub next time. 275 was perfect for six hours, then take the top off for 1 hour. I removed the roast to cool, strained the juice, chilled, de-fatted (LOTS of fat), then reduced the juices to thicken, then added a bit to the meat. Before serving, I “crisped” the meat a bit in my air-fryer toaster oven (on air-fry) to caramelize just a bit, makes a BIG difference (another reviewer used the broiler). Then get a pile of fresh corn tortillas, some guacamole, salsa, pickled onions, cilantro, whatever you like, you will love it.
Family loved it!
I’ve looked for a great pulled pork recipe for years I’ve finally found it! This is now my go to recipe. Made recipe as written. Perfect!
Great recipe. It was easy and delivered great results. The pork was juicy, tender, and very flavorful. Everyone in book club loved it!
This recipe is a keeper however I changed things up just a bit. I smoke pork butts (among other things) and I know from experience that 300 degrees is too hot. I cooked a 7 pound butt for 7 hours at 275 and I did NOT turn the meat every hour. For the last 1.5 hours I took the lid off the dutch oven and finished the cook. This skin crisped up beautifully and I did not need to turn the heat up. The reciped says “spicy” but I didn’t think so. I would add some cayenne next time. BTW, the wife didn’t think she liked carnitas, but she definitely loved this!!!
We don’t eat pork, so I tried this rub on a whole chicken, turned out fabulous!! I did not add any water and didn’t need to, the chicken made enough of it’s own juice. Enough to make a gravy. We ate it plain, but would be good with BBQ sauce as sandwiches. We will make this one again.