Pulled Pork
Servings: 10 servings (about 5 cups shredded)
Calories: 237cal
Equipment
- 5 qt Dutch oven 4-6 quart ovenproof
Ingredients
- 3 pounds boneless pork shoulder
- ⅓ cup pulled pork rub
- 2 Tablespoons olive oil
- 12 ounces Dr. Pepper 1 can
Instructions
- Preheat oven to 300 F.
- Cover the roast with the dry rub, covering all sides.
- In Dutch Oven over medium-high heat, warm olive oil until it shimmers.
- Add roast and allow to sear for a minute or two. Use tongs to turn roast over and sear the other side, another minute or so. Sear all sides.
- Pour Dr. Pepper over the roast.
- Place lid on Dutch Oven and bake for 3 hours (roughly 1 hour per pound).
- Remove from oven, take off string (if your pork shoulder was tied), and shred the meat. Place back in oven, uncovered for 30 minutes.
Notes
- This recipe calls for 3 pounds of boneless pork shoulder. If your cut is larger than 3 pounds, it will need to cook longer. Typically, you would add another hour per pound. Cook to an internal temperature of 205F for shredding pork shoulder.
- You can substitute the Dr. Pepper with cola if desired.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 237cal | Carbohydrates: 9g | Protein: 31g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 82mg | Potassium: 568mg | Fiber: 1g | Sugar: 4g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 4mg
