This juicy, pulled pork recipe will fast become a family favorite. It’s also great to make in large quantities and you can use the leftovers to make practically any dish you can come up with later in the week (or freeze for a quick plan ahead meal).
Depending on how large of a roast you use, you can cook this completely in your slow-cooker or bake in a large roasting pan and transfer the shredded meat and juice to a slow cooker later (if desired).
This quick-and-easy pulled pork recipe tastes fantastic on sandwiches or you can make it into tacos, stir-fry it for some fajitas, serve it over eggs, or mix it into a quinoa or brown rice bowl with black beans, sauteed peppers, baby spinach, and pineapple.
5–8 lb picnic pork shoulder (thawed; bone-in with skin for best flavor)
2 tsp cumin
1 ½ tsp black peppercorns
5 garlic cloves
2 tsp salt
1 tsp oregano
1 cup orange juice
⅓ cup dry sherry
3 Tbsp lemon juice
3 Tbsp lime juice
2 Tbsp olive oil
Instructions
Preheat oven to 250 F.
Place roast in a large pan or roaster.
Add in cumin, peppercorns, garlic, salt, oregano, orange juice, dry sherry, lemon juice, lime juice, and olive oil.
Cover roast with lid or tent with aluminum foil.
Bake for 4-5 hours or until internal temperature reaches 145 F.
Remove from oven and rest for 30 minutes.
Shred pork from the bone.
Strain juice from the pan and pour the juice over the shredded meat.
Serve immediately as is with juice or mix up into another great dish.
Notes
Slow cooker instructions: Prepare the same way as the above instructions, cooking for 6-8 hours on low or 4-5 hours on high. Make sure the internal temperature reaches 145 F before shredding and serving.
Category:Meat
Keywords: pork, roast, slow cooker
Author: Kimberly Weaver
Kimberly Weaver has written for numerous health organizations over the years, covering topics of natural health, wellness, lifestyle tips, and more. As a mother of four, she is passionate about educating families on natural health solutions and creating healthy habits and recipes that kids will love too!
