Dale'S Pulled Pork

1. 1

   Preheat oven to 325 degrees F (165 degrees C).

2. 2

   Season pork shoulder roast generously with sea salt and black pepper.

3. 3

   Heat olive oil in a 4-quart oven-safe pot with a lid over high heat. Sear seasoned pork roast in hot oil on all sides until completely browned, 2 to 3 minutes per side. Remove the pork roast to a cutting board, reserving the fat in the pot.

4. 4

   Allow the pot to cool slightly and place over low heat. Cook and stir onion and garlic in reserved hot oil until the onions are translucent, about 5 minutes. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged wooden spoon. Stir liquid smoke into the onion mixture. Return pork roast to the pot and cover with a lid.

5. 5

   Bake in preheated oven until completely tender, 3 to 4 hours.

6. 6

   Remove pork to a cutting board, cover loosely with aluminum foil, and allow it to rest for 15 minutes. Shred the pork with a 2 forks into fine shreds. Return shredded pork to the pot and stir with the remaining liquid to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.