Dales Pulled Pork Food

DALE'S PULLED PORK

Dale's Pulled Pork image

The main ingredient for making carnitas or green chili.

Provided by Dale

Categories Pulled Pork

Time 3h35m

Yield 6

Number Of Ingredients 7

Ingredients

1 (3 pound) pork shoulder roast
sea salt and ground black pepper to taste
2 tablespoons olive oil
1 onion, halved and thinly sliced
4 cloves garlic, crushed and chopped
2 cups chicken broth
2 ¼ teaspoons liquid smoke flavoring

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Season pork shoulder roast generously with sea salt and black pepper.
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.
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.
Bake in preheated oven until completely tender, 3 to 4 hours.
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.

Nutrition Facts : Calories 543.8 calories, Carbohydrate 2.9 g, Cholesterol 129.8 mg, Fat 46.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 14.8 g, Sodium 2688.5 mg, Sugar 1.3 g

DALE'S PULLED PORK

Dale's Pulled Pork image

The main ingredient for making carnitas or green chili.

Provided by Dale

Categories Pulled Pork

Time 3h35m

Yield 6

Number Of Ingredients 7

Ingredients

1 (3 pound) pork shoulder roast
sea salt and ground black pepper to taste
2 tablespoons olive oil
1 onion, halved and thinly sliced
4 cloves garlic, crushed and chopped
2 cups chicken broth
2 ¼ teaspoons liquid smoke flavoring

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Season pork shoulder roast generously with sea salt and black pepper.
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.
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.
Bake in preheated oven until completely tender, 3 to 4 hours.
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.

Nutrition Facts : Calories 543.8 calories, Carbohydrate 2.9 g, Cholesterol 129.8 mg, Fat 46.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 14.8 g, Sodium 2688.5 mg, Sugar 1.3 g

DALE'S RENOWN PORK BUTT

Dale's Renown Pork Butt image

Make and share this Dale's Renown Pork Butt recipe from Food.com.

Provided by Connie Maple

Categories Pork

Time 16h10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

6 -8 lbs pork butt or 6 -8 lbs pork shoulder
1/4 cup ground pepper
1/4 cup paprika
2 teaspoons mustard
1 tablespoon garlic salt
2 teaspoons cayenne pepper
molasses

Steps:

Coat pork with molasses and let stand at room temperature for one hour.
While waiting, mix all dry ingredients in medium bowl.
After the hour, coat the pork with the dry rub.
Smoke in wood smoker for 8-12 hours at 250.
After this wrap in foil and cook in oven at 300 until cooked to taste, Meat should fall off the bone.

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