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Main mealMain CourseBalancedPork€€

Slow-Roasted Pulled Pork

Name: Slow-Roasted Pulled Pork
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 8
Ingredients: 1500 g Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, raw; 30 g Mustard, prepared, yellow; 15 g Salt, table, iodized; 1 tbsp Spices, pepper, red or cayenne; 1 tsp Spices, garlic powder; 1 tsp Spices, onion powder; 0.5 tsp Spices, pepper, black; 0.5 tsp Spices, caraway seed; 100 ml Soup, beef broth, cubed, prepared with water; 30 ml Vinegar, cider; 1 medium Onions, yellow, raw; 1 clove Garlic, raw

This excellent slow-roasted pulled pork combines juicy pork shoulder, a rich blend of spices and apple cider vinegar for a perfectly melt-in-your-mouth result.

Prep time20 min

Cook time240 min

Total time260 min

Servings8

Recipe

For the meat and marinade

Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, raw1500 gMustard, prepared, yellow30 gSalt, table, iodized15 gSpices, pepper, red or cayenne1 tbspSpices, garlic powder1 tspSpices, onion powder1 tspSpices, pepper, black0.5 tspSpices, caraway seed0.5 tsp

For roasting and the liquid

Soup, beef broth, cubed, prepared with water100 mlVinegar, cider30 mlOnions, yellow, raw1 mediumGarlic, raw1 clove

Large cast-iron pot with lid (or a deep roasting pan)Aluminum foilTwo large forks (for shredding the meat)Small bowl for spicesKitchen scale

Per servingTotal

Calories:445 kcal3560 kcal

Protein:34 g272 g

Carbohydrates:2 g16 g

Fiber:1.3 g10.4 g

Water:161.6 ml1292.8 ml

Fat:32 g256 g

Micronutrients

Sugar:1.1 g9.1 g

Saturated fat:8.2 g65.9 g

Cholesterol:116.3 mg930 mg

Sodium:916.9 mg7335.1 mg

Potassium:691.9 mg5534.9 mg

Calcium:45.5 mg364.2 mg

Iron:2.5 mg20.1 mg

Magnesium:46.5 mg371.7 mg

Zinc:6 mg47.7 mg

Phosphorus:378.6 mg3028.7 mg

Vitamin C:2.9 mg23.3 mg

Vitamin A:43.1 µg344.8 µg

Vitamin D:1.3 µg10.5 µg

Vitamin B12:1.7 µg13.7 µg

Instructions

1Preheat the oven to 150 °C. Pat the pork shoulder dry with a paper towel so the surface of the meat is completely dry.
2In a small bowl, thoroughly mix the salt, ground paprika, garlic powder, onion powder, black pepper and ground cumin.
3Coat the piece of meat on all sides with mustard, which will act as a binder. Then roll it evenly and rub the prepared spice mixture into the meat.
4Arrange the onion wedges and crushed garlic cloves on the bottom of a cast-iron pot. Place the seasoned pork shoulder on top of the vegetables.
5Carefully pour the beef stock and apple cider vinegar in along the edge of the pot (not directly over the meat, so as not to wash off the spices). The acid from the vinegar will help break down the connective tissue and further tenderize the meat.
6Cover the pot tightly with a lid (or seal the roasting pan extremely well with a double layer of aluminum foil). Bake in the preheated oven for about 4 hours (or until the meat becomes so tender that it almost falls apart when pierced with a fork).
7Carefully transfer the roasted meat to a large cutting board or platter and let it rest for 15 minutes. Strain the liquid left in the pot and set it aside.
8Shred the meat into thin strands using two large forks. Generously drizzle the pulled pork with a few spoonfuls of the reserved roasting juices to keep it extremely juicy, and serve warm.

Nutritional benefits

Thanks to the high content of quality protein in pork shoulder, this dish supports the maintenance and growth of muscle mass and contributes to a long-lasting feeling of fullness.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.