One of my favorite dishes to make when serving a crowd is pulled pork.
Here I oven-braised a boneless pork butt roast in a smoky (but not too spicy I promise!) barbacoa sauce.
It makes the whole house smell like heaven!
Barbacoa Pulled Pork
Feeds about 8 people
Time: 5 Β½Β hours
- Β½ tsp. chipotle chile powder
- Β½ tsp. ground clove
- 1 Tbsp. kosher or sea salt
- 1 whole head garlic, peeled and cloves smashed
- ΒΌ c. fresh-squeezed lime juice
- Β½ c. apple cider vinegar
- 6 oz. tomato paste (look for only β€tomatoesβ€ on the ingredient list)
- 1 bunch cilantro leaves (about 1 cup)
- 1 red onion, peeled and cut into large chunks
- 5 dry bay leaves
- 1 4β€“6 lb. boneless pork butt roast
- 1 quart (4 c.) good-quality beef stock
Preheat oven to 300β°F. Place pork roast fat-side up in a rimmed baking pan (or large Dutch oven). Add chipotle powder, ground clove, salt, garlic, lime juice, cider vinegar, tomato paste, cilantro, and red onion to a food processor and pulse to combine. Pour entire mixture over pork. Pour stock into the pan around the pork. Place bay leaves on top of pork. Cover tightly with heavy-duty aluminum foil (or a lid if using a Dutch oven).
Place in oven and roast for about 5 hours or until fork tender and falling apart, spooning liquid on top of pork halfway through.
Transfer pork to a separate pan or bowl. Remove excess fat and shred with two forks. Remove bay leaves from barbacoa sauce. Add a few spoonfuls of the barbacoa sauce to the pork and mix. Keep warm and serve. Excellent served in a fajita spread.
*Tip: pork can be made 1 day ahead of time and reheated in the oven at 250β°F until warm.
Now someone get me a margarita, please.