Pulled Pork

Name: Pulled Pork
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: About 6 cups
Ingredients: 2 teaspoons chili powder; Kosher salt and freshly ground pepper; 1 3- to 4-pound boneless pork shoulder, trimmed of excess fat and cut into 4 pieces; 2 tablespoons vegetable oil; 1 onion, sliced; 4 cloves garlic, smashed; 2 bay leaves

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Level: Easy

Total: 2 hr 30 min
Active: 30 min

Yield: About 6 cups

Level: Easy

Total: 2 hr 30 min
Active: 30 min

Yield: About 6 cups

Ingredients

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2 teaspoons chili powder

Kosher salt and freshly ground pepper

1 3- to 4-pound boneless pork shoulder, trimmed of excess fat and cut into 4 pieces

2 tablespoons vegetable oil

1 onion, sliced

4 cloves garlic, smashed

2 bay leaves

Directions

Preheat the oven to 325˚. Combine the chili powder with 2 teaspoons salt and 1 teaspoon pepper in a small bowl and rub all over the pork.
Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned on all sides, 4 to 7 minutes. Remove to a plate. Pour off all but about 1/2 tablespoon oil from the pot. Reduce the heat to medium and add the onion and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water and scrape up any browned bits from the bottom of the pot. Add the bay leaves, then return the pork to the pot. Bring to a simmer, then cover and transfer to the oven.
Roast until the pork is very tender, 2 to 2 hours and 30 minutes. Discard the bay leaves and shred the pork in the pot with 2 forks, discarding any large chunks of fat. Stir to combine with the onion, garlic and any liquid. Season with salt and pepper.