Half A Pound Of Pulled Pork* Recipe

Trim and dry

Pat the 0.5 lb pork shoulder dry with paper towels. Trim any excessively large external fat pieces, leaving a thin fat cap for moisture.

Make the dry rub

In a small bowl combine 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tbs brown sugar. Mix thoroughly.

Season the pork

Rub the pork with 1 tsp olive oil, then massage the dry rub evenly all over the meat so it is well coated.

Sear (optional, for color)

Heat a heavy ovenproof skillet or Dutch oven over medium-high heat. When hot, add the pork and sear 2–3 minutes per side until browned. This step adds flavor but is optional.

Braise low and slow

Preheat oven to 300°F (150°C). If you seared in a separate pan, transfer pork to a small roasting pan or the Dutch oven. Add 2 tbs apple cider vinegar and 1/4 cup low-sodium stock to the pan. Cover tightly with a lid or foil to create a sealed environment.

Cook

Place the covered pork in the oven and braise for 2 to 2.5 hours, or until the meat is fork-tender and easily pulls apart. Check at 90 minutes: if the pan looks dry, add up to 2–3 tbs more stock or a splash of water.

Rest and shred

Remove pork from oven and let rest, covered, for 10–15 minutes. Transfer to a cutting board or bowl and use two forks to shred the meat into bite-sized pieces. Discard any large bits of fat or bone.

Finish and moisten

Return shredded pork to the warm pan juices. Stir gently to combine so the meat absorbs the braising liquid. If using, add up to 2 tbs GF barbecue sauce and mix to taste. Adjust seasoning with a pinch of salt or a splash of apple cider vinegar if needed.

Plate about a half pound of the pulled pork per serving (recipe yields approximately 1 serving as sized). Top with pickled red onions (2 tbs), sprinkle with chopped cilantro (1 tbs), and serve with lime wedges. Serve additional GF barbecue sauce on the side.