Pulled Pork

Ingredients

• 2 teaspoons dried sage leaves
• 2 teaspoons dried thyme leaves
• 1 1/2 teaspoons salt
• 1 teaspoon dried rosemary leaves
• 1 3-pound boneless pork shoulder or sirloin roast
• 1 tablespoon canola oil or other neutral-flavored oil
• 1 cup chicken broth

Preparation

1. Preheat an oven to 300°F.
2. In small bowl, combine sage, thyme, salt, and rosemary. Rub mixture over all sides of meat, pressing to adhere (if meat is tied together with twine or netting, just rub seasoning right over it).
3. In large Dutch oven or large ovenproof skillet with a tight-fitting lid over medium-high heat, warm the oil. Add pork and brown on all sides, 6 to 8 minutes. Transfer meat to plate and set aside.
4. Add broth to pan, scraping up any browned bits. Bring broth to a boil, and then return pork to pan. Cover and bake until the pork is very tender, 2 1/4 to 2 3/4 hours.
5. Transfer meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.

Preparation Time

10 minutes

Cook Time

2 3/4 to 3 1/4 hours

Serves

Makes 8 to 10 servings

Notes, Tips & Suggestions

Serving Suggestions - If you like, you can make this a stovetop braise, slowly simmering it on the stovetop instead of in the oven. And feel free to experiment with the amounts and types of herbs, or use your favorite herb blend. Enjoy the pork also in pulled pork risotto, added to a grilled cheese sandwich, or piled on top of a big green salad.

Source

National Pork Board

© 2012 All rights reserved.