Smoky Pulled Pork
This pulled pork is a little different than the BBQ style and has multiple uses. We made street tacos with some of it (corn tortillas, cabbage, salsa) and the rest into a large pot of black bean chili (as shown).
5-6 lb. pork shoulder, bone-in
1/3 cup Applewood Smoked Olive Oil
3 Tbsp Espresso Rub Seasoning
½ tsp. salt
1 yellow onion, large dice
3-4 cloves garlic, minced
2 Tbsp Cinnamon Pear Balsamic Vinegar
2 Tbsp soy sauce
2 cups orange juice
2 cups vegetable or chicken broth
- Rub the Espresso Seasoning and salt all over the roast. In a large roasting pan, heat the Applewood Smoked Olive Oil on medium heat and sear on all sides until browned. Remove to a plate.
- Lower the heat and add the onions to the pot. Stir and sweat them about 5 minutes. Add garlic and cook another 5 minutes.
- Raise heat to medium and deglaze with the Cinnamon Pear Balsamic Vinegar and soy sauce. Return meat to the pot and turn to coat on all sides
- Add orange juice and broth and bring to a boil.
- Remove from heat, cover, and place in 300 degree oven for 3 ½-4 hours.
- When cool enough to handle, remove meat to a bowl. Wearing gloves and using hands or two forks, shred the meat and discard any fat and the bone. Do this step while the pork is still warm. Set aside to cool completely.
- Strain and reserve cooking liquid. Allow this liquid to cool completely-preferably overnight in the refrigerator, so you can remove and discard the fat.
- Pour the strained and cooled liquid over the shredded meat. Add more salt, if you like, another couple tablespoons of the olive oil and/or vinegar to intensify the flavor to your liking.