Packed with southwest flavors, this easy pulled pork recipe will knock your socks off. With preparation time under 5 minutes and guaranteed tender, juicy and super flavorful pulled pork… this recipe is a winner.
THIS EASY PULLED PORK RECIPE IS: GLUTEN FREE, PALEO AND LOW CARB.
AN EASY PULLED PORK RECIPE WITH ATTITUDE.
Pulled pork is just about one of my favorite foods. It’s tender… almost impossibly so when cooked correctly. It’s juicy… particularly when the pan juices are added back in. It’s packed absolutely full of flavor… Adobo, cajun, garlic, onion and cilantro all work together to please your palette.
Being true to its name, this easy pulled pork recipe is truly easy. After mixing together the dry rub spices, all that is required is using a spoon to scoop out the adobo sauce from the can. The oven takes longer to preheat than getting this recipe ready to go. I just love the simplicity of this recipe.
My tip for preparing the pork is to really rub the spices into the meat. Top and sides. No need to season the bottom of the pork. After the spices are rubbed in well, use a spoon to scoop out the adobo sauce. I recommend scooping out all the sauce first onto the pork, then use the back of the spoon to rub it around on the pork. The actual chile peppers are too spicy and can be used for a different recipe or discarded.
Cooking the Pulled Pork
We are going to blast the pork at 425 degrees for about 30 minutes to get a nice crust to the adobo sauce and seasonings. It’s important that the oven is up to temperature before putting the meat in the oven. We need the high heat for the full 30 minutes.
After half an hour, pull the pork (ha… pull the pork) out of the oven and layer the cilantro over the top. There are two reasons to add the cilantro. First, it is going to add some really nice flavor to the pork. Second, it will keep the aluminum foil away from the adobo sauce. If the foil comes in contact with the adobo while the pork is braising, you will see the aluminum disintegrate. It’s a chemical reaction that occurs and although it is considered “safe” to eat the aluminum, I’m not going to test those waters.
I know that it looks like a lot of cilantro, and it is, but make sure that the whole pork is covered up nicely. The cilantro will completely wilt during the cooking process.
QUICK COOKING TIP: The end goal is to get this pork to at least 190 to 200 degrees. At this temperature, the fat and connective tissues will dissolve, leaving tender and juicy pork. For an 8 lb pork shoulder, this will take at least six hours in the oven. Make sure you give yourself enough time. Pumping up the heat at the end will result in a tougher pulled pork. I have a bunch of braising tips written out if you have some additional questions.
If you don’t have six hours to hang around while this huge shoulder cooks, take a look at how to cook pulled pork in the pressure cooker. Pressure cooker pulled pork is tender, juicy and delicious.
Ok- let’s get into the meat of this easy pulled pork recipe.
Final thoughts on the easy pulled pork recipe:
You’re going to have a lot of pulled pork. YES! The great news is that it freezes exceptionally well. Go ahead and pile the pork into a freezer safe container, being sure to add in some of the pan juices. Leave about 1/2″ at the top of the container for expansion. When you go to defrost, simply add to a pan over medium heat, cover with a lid and enjoy about 10 minutes later. Tastes as good as the day you made it.
You can use pulled pork to make delicious pulled pork sandwiches. You can use it to make pulled pork soft tacos or some of the best pulled pork nachos you have ever had. I’m thinking about making a pulled pork soup too. All of these recipes will be coming soon to the blog! Go ahead and substitute pulled pork for the shredded chicken in my delicious, low carb fajita recipe today!