Pulled Pork

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filed under Main Dishes

Main Dishes
Serving size: 3 fl. oz.
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 276 (14% DV)
Fat: 6g (9% DV)
Carbohydrates: 11g (4% DV)
Protein: 40g (81% DV)
Ingredients:  Makes 12 servings (36 fl. oz.)
1  tablespoon
2  tablespoons
1  tablespoon
2  teaspoons
1  teaspoon
1-1/2  cups
3/4  cup
3/4  cup
1/2  cup
2  tablespoons
1  tablespoon
5  lb.

Tip: For nutritional information on all the ingredients in Pulled Pork just click on each ingredient name. Then adjust the serving size for any Pulled Pork ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Preheat oven to 300F.
Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.

Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1
minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil.
Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened,
10 minutes. Meanwhile, trim all visible fat from the pork.

Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and
bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork
inserted into the meat turns easily, 1 to 2 hours more.

Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl
and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to
the pan and heat over medium-high until hot, about 4 minutes.

Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the
tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to
combine. Serve hot.
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Recipe Comments

Sounds good
January 25, 2015 at 11:30am
Looks like a lot of work but I bet it's worth it ;)
October 20, 2011 at 11:16pm

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