I love to cook in big batches. There’s something about having meat in the freezer that makes me happy. This shredded pork will come in handy for several recipes. And it doesn’t take long to thaw just in case you don’t think about it till the day of. I’m a planner by nature, but with so many things to plan (school, schedules, blog posts, appointments, etc) sometimes the menu is at the top of the list, and sometimes it’s not. Try this recipe out and stock up your freezer!
Adapted from Every day food magazine
I started with 12 pounds of pork shoulder. you can do less (or more) if you want. Preheat the oven to 450. Put the pork fat side up in a roasting pan and score the fat.
Add salt and freshly ground pepper
Put it in the oven. Cook until the fat begins to render (about 45 minutes)
Here’s what it looks like after about 45 minutes. Take it out of the oven and turn the oven down to 350.
Now, cover it up tightly with foil and return it to the oven.
Remove it from the oven after 4 hours. Take a knife and slice the fat off the top. I wish you could smell this right now. Too bad I don’t have a scratch n sniff website.
Now you can shred it with two forks. Or, actually, just one. The meat just falls apart. It’s so juicy and tender.
Yum! I package mine up in 2-3 cup portions in quart size freezer bags.
Add your favorite barbecue sauce, and you have an awesome pulled pork sandwich.
Top it off with Simple Savory Slaw, recipe here
Or, how about some pork tacos with pico de gallo and guacamole!
Succulent Shredded PorkPrint Pin Rate
- 12 lbs pork shoulder
- salt and pepper to taste
- Preheat oven to 450.
- Place pork in a roasting pan fat side up and score the fat.
- Put in the oven until fat is rendered, 45 minutes.
- Remove from the oven and lower the temperature to 350.
- Cover the pan tightly with foil and return to the oven.
- Cook for 4 hours.
- Remove form oven, remove the fat and shred with 2 forks.