Rich, juicy, and bursting with flavor, this slow-roasted pulled pork is a versatile crowd-pleaser. Serve it in warm tortillas or tacos with Pico de Gallo, avocado, lime, and cilantro, pile it into sandwiches, or enjoy it straight from the baking sheet for a satisfying, crispy finish.
Pulled Slow-Roasted Pork
Leftovers stay best when refrigerated with their cooking juices in an airtight container and reheated wrapped tightly in foil. This method helps preserve moisture and flavor.
Ingredients
-
1/4
cup
olive oil - Zest of 1 orange
-
5
cloves
garlic
minced or pressed -
1/2
teaspoon
dried oregano
preferably Mexican -
1/4
teaspoon
red pepper flakes - Kosher salt
-
2 1/2
pounds
boneless pork shoulder (butt or picnic), cut into 3-inch chunks
Instructions
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Preheat the oven to 275ºF. In an 8-inch square baking dish, combine the olive oil, orange zest, garlic, dried oregano, red pepper flakes, and 2 teaspoons kosher salt. Add the pork chunks and massage the mixture into the meat so each piece is well coated.
-
Cover the dish tightly with aluminum foil and roast for 3 hours, flipping the pieces once after 1½ hours to promote even cooking. Remove from the oven and allow the pork to rest until cool enough to handle.
-
When ready to serve, preheat the broiler. Line a rimmed baking sheet with foil. Transfer the pork to a plate and skim off the fat from the baking dish, reserving about 3 tablespoons. Shred each pork chunk into several thick pieces, spread the shredded meat across the prepared baking sheet, drizzle with the reserved fat, and broil until the edges become crisp and lightly browned, about 4 to 5 minutes. Taste and season with additional salt if needed before serving.
Notes and Serving Suggestions
This slow-roasted pulled pork makes an excellent filling for tacos, burritos, sandwiches, and rice bowls. For tacos, warm small corn or flour tortillas, add a generous portion of shredded pork, and top with fresh Pico de Gallo, slices of avocado, a squeeze of lime, and chopped cilantro. The contrast between the tender, juicy meat and the crisped edges from broiling gives the dish a pleasant texture and intensified flavor.
Make-ahead tip: You can roast the pork a day ahead and refrigerate it in its cooking juices. Reheat gently, wrapped tightly in foil, to keep the meat moist. Leftovers can be refrigerated for several days and also freeze well when stored in an airtight container. When reheating from frozen, thaw in the refrigerator overnight and reheat in foil at low temperature until warmed through, then briefly broil if you want to refresh the crisped edges.
Adjust the heat by increasing or decreasing the red pepper flakes to suit your taste. For a smokier profile, consider finishing the shredded pork with a touch of your favorite smoky sauce.
Recipe GFF — Editor: Erika Lenkert / Photography: Dane Tashima / Styling: Jeanne Kelley