Shredded Pork Recipe
Make Shredded Pork Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Braising Liquid & Aromatics
Finishing & Serving
Method
Pork & Marinade
- 1
Trim and season
Pat the pork shoulder dry with paper towels. Trim any excessive exterior fat, leaving a thin layer for flavor. Rub the pork evenly with kosher salt, black pepper, smoked paprika, and onion powder. Rub minced garlic and olive oil over the surface to help the seasonings adhere.
- 2
Sear (optional but recommended)
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil if needed. When hot, sear the pork on all sides until deeply browned (about 3–5 minutes per side). This builds flavor but can be skipped if short on time.
Braising Liquid & Aromatics
- 3
- 4
Deglaze and add liquid
Pour 2 cups of chicken broth into the hot pot to deglaze, scraping any browned bits from the bottom with a wooden spoon. Stir in 2 tablespoons apple cider vinegar and 1 tablespoon brown sugar (if using). Bring the liquid to a gentle simmer.
- 5
Braise
Nestle the seared (or raw, if you skipped searing) pork shoulder on top of the aromatics so the liquid comes up about one-third to halfway up the meat (do not fully submerge). Cover the pot with a tight-fitting lid and transfer to an oven preheated to 300°F (150°C), or reduce the stovetop to very low heat. Cook until the pork is tender enough to pull apart with forks, about 2.5–3.5 hours depending on size and starting temperature. Check once midway and spoon some braising liquid over the top if it looks dry.
Finishing & Serving
- 6
Rest and shred
Remove the pot from the oven and transfer the pork to a cutting board or rimmed tray. Let rest for 10–15 minutes to allow juices to redistribute. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any large pockets of fat or the bone if present.
- 7
Adjust and toss
Strain and reserve about 1 cup of the braising liquid (or skim off fat and measure a cup). Skim fat from the surface of the remaining liquid in the pot. Toss the shredded pork with 1 tablespoon lime juice (or apple cider vinegar), chopped cilantro, and enough reserved braising liquid to moisten (start with 1/3 cup and add more to taste). If you like, stir in BBQ sauce or hot sauce to taste.
- 8
Serve
Serve hot as desired: in tortillas with pickled onions and cilantro, over rice, on sandwiches, or alongside roasted vegetables. Leftovers keep well in the refrigerator for 3–4 days or can be frozen for up to 3 months.