Pulled Pork

Ingredients

• 3 lb pork shoulder
• 2 C chicken stock
• 1 onion, sliced thinly
• 2 jalapeño peppers, sliced thinly
• 4 cloves garlic, minced
• Cajun seasoning, pepper, and garlic powder to taste
• 3 tbs brown sugar
• ¼ tsp Tabasco
• 1 tsp Worcestershire sauce
• 2-4 tbs vegetable or peanut oil

Directions

1. Prep Oven: Preheat oven to 325°F.
2. Season Pork: Season all sides of the pork shoulder with Cajun seasoninga>, pepper, garlic powder, and brown sugar.
3. Brown Meat: Heat oil in a large Dutch oven over medium-high. Brown pork on all sides, 3-4 minutes per side, then remove to a cutting board.
4. Cook Vegetables: Reduce heat to medium. Add vegetables to the pot and sauté until soft, scraping up browned bits from the bottom.
5. Deglaze: Add chicken stock and bring to a low boil, scraping the sides and bottom of the pot.
6. Braise: Return pork to the pot, cover, and transfer to the oven. Cook 3-4 hours, until pork is fall‑apart tender.
7. Rest: Remove pork, tent loosely with foil, and rest 15-20 minutes.
8. Shred: Shred pork with two forks, discarding excess fat.
9. Finish: Return shredded pork to the pot to soak up the braising liquid and serve.

Chef's Notes

Items you should consider adding to the sauce - I have tried them all and they work well

• 8 tbs ketchup (or 2 tbs tomato paste)
• 4 tbs apple cider vinegar
• 2 tbs paprika
• 2 tbs Dijon mustard
• 2 tsp Colman's dry mustard in the seasoning rub

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