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Shredded Pork
359 Calories
Protein: 30 g
Carbs: 0 g
Fat: 27 g
Serves 8
2 kg Pork loin shoulder boneless
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon onion flakes
1 teaspoon paprika
1 teaspoon garlic flakes
500ml chicken broth
125ml apple cider vinegar
Ingredients
Notes:
- You can also use a slow cooker or an Instant Pot to make the shredded pork.
- This cut of pork has a high fat content, so be sure to account for this if you are tracking calories.
1. Remove pork shoulder from the fridge and bring to room temperature.
2. Remove excess fat from pork.
3. Mix the dry ingredients together to make a dry rub.
4. Rub the pork shoulder with the dry rub.
5. Optional but recommended: sear the pork on all sides until well browned.
6. Place the pork into a Dutch oven and add the broth and the apple cider vinegar.
7. Cover the Dutch oven with a lid.
8. Bake in a preheated oven 160 degrees Celsius.
9. Cooking takes approximately 4 hours, but its more about the tenderness than the exact time.
10. For a crispy bark (optional), remove the lid of the Dutch oven for the last hour.
11. When tender, remove from oven, let rest, the shred and mix with the pan juices.