Slow Cooked Pulled Pork
November 27, 2023 • Meat & Poultry
Ever since my son gave me an Instant Pot for Christmas a few years ago, I’ve nearly abandoned all slow cooking recipes, opting instead of the speed and simplicity of the pressure cooker setting on the Instant Pot. But a friend had borrowed my Instant Pot this past weekend when I was set to make pulled pork, and happily it forced me to take another run at the slow cook method. Give yourself the day to make this – start in the morning and then reheat when you’re ready to eat. You can make carnitas from the pulled pork by spreading the meat (with some of the cooking liquid) on a baking sheet under the broiler to crisp up for a few minutes, or add BBQ sauce to take this a different direction. Be sure to check back soon for a tostada recipe featuring pulled pork!
- 1 large onion, roughly chopped
- 10 garlic cloves, peeled
- ½ can cola soda
- 2 oranges, juiced
- 2-3 fresh few bay leaves
- 1 pork roast, preferably butt or shoulder, about 3-4 pounds
- Salt and pepper
- Cumin
- Coriander
- Add the onion and garlic to a Dutch oven, then pour in the soda and orange juice; add bay leaves.
- Cut the pork roast into a few large pieces and lay them over the bed of onions. Season with salt, pepper, cumin, and coriander.
- Slow cook, covered, at 300 degrees until the roast is fork tender. Start checking the meat at about 3-4 hours, and continue cooking as needed until the meat falls from the bone.
- Remove meat to a platter to cool slightly so you can handle it. Strain all of the solids from the Dutch oven and return the liquid to the pot.
- Cut away any fat, gristle or bone from the meat, then shred the meat using two forks. Return the shredded meat to the pot with the braising liquid and either hold on warm until ready to serve or refrigerate.
- Freeze leftovers in this braising liquid to keep the meat moist.