| PULLED PORK Makes 15 cups. Shredded pork for sandwiches or however you would like to use it. You can freeze this in plastic freezer bags add a little pork juice to bag before sealing. 2 boneless pork shoulder roasts, cut into 3" chunks and excess fat discarded 2 lemons, zested 6 cloves garlic, finely chopped Salt and Pepper 1/2 cup white wine, optional Heat oven to 450°. Place all of the pork in a roasting pan. Sprinkle with garlic, zest, 1 tbs salt and 1 1/2 tsp pepper. Toss well, massaging the garlic and zest into the meat. Transfer half of the pork to a rimmed baking sheet and place both the roasting pan and the baking sheet in the oven. Roast until meat is browned on top, 30 min. Turn pork chunks over and roast to brown the other side, 15 min. Remove both pans from oven and lower oven temp to 325°. -Transfer pork from baking sheet to pork in roasting pan. Pour pan juices from baking sheet over pork and add wine, if using. Tightly cover pan with foil. Continue roasting pork until nicely tender, 1 hour 45 min. Let pork cool 15 min. then shred transfer shredded pork to baking sheet and let cool completely. Pour juices into a bowl to cool. Skim and discard fat. If you would like, toss the pork with some BBQ sauce in the last 10 min. of cooking time, then you can make sandwiches if desired or SERVE however you like... |
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