This slow-cooked pork shoulder makes a delicious meal served with your favorite sides. However, if you have leftovers, they can be used in a variety of ways over the next few days: in soups, quesadillas, sandwiches and nachos to name a few.
| Level: | Easy |
| Total: | 5 hr 15 min |
| Active: | 15 min |
| Yield: | 10 to 12 servings |
| Level: | Easy |
| Total: | 5 hr 15 min |
| Active: | 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- Deselect All
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 6 to 7 pounds bone-in pork shoulder
- 3 tablespoons olive oil
- 10 cloves garlic
- 1 onion, sliced
- 6 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 cup white wine
- 4 cups chicken broth
- 1 to 2 canned chipotles, chopped, plus 2 tablespoons adobo sauce
Instructions
- Preheat the oven to 300 degrees F.
- Mix the salt, pepper and paprika in a small bowl. Season the pork all over with the mix, sprinkling it on and then rubbing it in with your hands.
- Heat the olive oil in a large Dutch oven over medium heat. Sear the pork on all sides until browned, 3 to 5 minutes. Remove and set aside. Stir the garlic and onion into the pot and cook for 1 minute.
- Tie together the rosemary, thyme and bay leaves with butcher’s twine. Add to the pot and stir. Deglaze with the white wine, scraping up any brown bits on the bottom. Stir in the broth, chipotle and adobo sauce. Add the pork to the pot fat-side up and bring to a boil. Cover and transfer to the oven. Cook until very tender, 4 to 5 hours.
- Remove the pork from the liquid, shred with 2 forks and serve with the accompaniments of your choice, spooning over the liquid as a sauce.
- Place any leftovers in a container and transfer any liquid to a separate container. Allow both the pork and the liquid to cool slightly before covering and refrigerating. Once the liquid has chilled, the fat will solidify at the top and make it easy to separate and discard. You can then reheat the pork as you’d like, using the stock to keep the pork from drying out.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 670 |
| Total Fat | 49 g |
| Saturated Fat | 16 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 45 g |
| Cholesterol | 177 mg |
| Sodium | 698 mg |
| Serving Size | 1 of 12 servings |
| Calories | 670 |
| Total Fat | 49 g |
| Saturated Fat | 16 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 45 g |
| Cholesterol | 177 mg |
| Sodium | 698 mg |
Reviews
This is delicious! My husband and I love this recipe. It did make a lot for 2 people so I froze the remaining. Let’s hope it freezes well.
This is a delicious recipe. Very versatile – I ate it as is with potatoes and then made tacos with it. I haven’t tried the White Bean stew that Ree also suggested. I used one can of chipotles and that provided plenty of spice. Two cans would be too much for me.
Delicious meat.
The pork is great but the white bean soup recipe was way too salty using the pork broth.