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 pulled pork 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 lb picnic roast or pork shoulder (bone-in for best flavor)
2 tsp cumin
1 1/2 tsp black peppercorns
5 garlic cloves
2 tsp salt
1 tsp oregano
1 c orange juice
1/3 c dry sherry
3 Tbsp lemon juice
3 Tbsp lime juice
2 Tbsp olive oil
Place pork in a roasting pan or crock pot.
Pour orange juice, dry sherry, lemon juice, lime juice, and olive oil over pork.
Sprinkle garlic cloves and spices – cumin, peppercorn, salt, and oregano – over pork.
Cover and bake at 250 degrees Fahrenheit for 5 hours or until internal temperature reaches 145 degrees. If using a different size pork shoulder, adjust the cook time to approximately one hour per pound.
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