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By Shane Young | May 14, 2014 |
Makes about 1 ½ quarts of Pulled Pork
3lbs (1,362 g) pork shoulder
2 tsp cumin
Rind from 1 orange
1 tsp each dried rosemary, thyme and fennel
1 tsp garlic powder
1 tsp onion powder
½ tsp chipotle chili powder
½ tsp salt
½ tsp pepper
2 tbsp (30 ml) bacon fat
½ cup (120 ml) chicken broth
To make the pulled pork, combine the cumin, orange, herbs, garlic, onion powder, chili powder, salt and pepper. Rub all over the pork. Allow to marinate for 2 to 6 hours. In a Dutch oven, heat the bacon fat. Sear the pork on all sides. Add the chicken broth. Cover the pot and place in a 250 degree F (120 degree C, or gas mark ½) oven for 3 to 4 hours. When it’s done cooking, remove the pork from the pot and shred it using two forks. Place in a bowl. Add a little of the cooking liquid to moisten the meat. It’s ready to enjoy!
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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