If you caught Chef Michelle‘s Cinnamon Bun recipe or Chef Elana‘s hummus recipe, then you know that right now at Plated, we’re digging into some of our favorite labor-of-love cooking adventures. The next installment: slider favorite, juicy, tender pulled pork. Chef Andrea pulled together this incredibly simple recipe—all you have to do is pile everything into a pot and cook it, low and slow, for…basically the whole afternoon. Where else do you have to be on a snowy, cold afternoon?
1.5 pound boneless pork shoulder
3 tablespoons apple cider vinegar
2 tablespoons worcestershire sauce
1 teaspoons ground cumin
.5 teaspoon chili powder
2 cups BBQ sauce (Plated Recipe or store bought)
Preheat oven to 250F. Trim Fat on pork shoulder and place into pot. (For crock pot, put on low, and follow same steps.)
In a small bowl combine .5 cup water, apple cider vinegar, Worcestershire sauce, cumin and chili powder. Pour mixture over pork in large pot. Then, transfer pot to oven. (Or, leave in crockpot!)
After 8–10 hours, remove pot from oven, scoop out meat, and discard any extra liquid.
Using a fork, shred meat and return to pot. On stovetop, increase heat to high and add 2 cups of BBQ Sauce. Cook for another 30–45 minutes until everything is heated through.
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