Roasted Pulled Pork
2 lbs. pork loin boneless or bone in rib end
2 14 oz cans chicken stock
1.5 tblsp. pickling spice, either wrapped in cheesecloth, or in a tea ball if you have or use either
2 whole garlic cloves, peeled
Olive Oil
Salt, Pepper, Garlic Powder
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| Coat pork with salt, pepper, garlic powder and let it sit until it becomes room temperature*, approximately. 10-15 minutes. |
| Heat approximately 1/4″ olive oil in a 3 or 5 quart dutch oven. |
| Sear pork on all sides, remove and add chicken stock. |
| Stir the stock, scrapping up any bits that remained in the pan from the sear. |
| Put pork back in, add pickling spice and garlic cloves. |
| Cook on a low heat for 2-3 hours until pork pulls apart. Or place in crock pot on low for 8 hours. |
| Keep the lid slightly cracked during cooking, and turn ever 45 minutes or so. Add more stock if needed, |
| Once the pork is done to remove the pickling spice, Use two forks to pull pork apart. Place the strained sauce and the pork back into the dutch oven or the crock pot.Read more at magichatstories.typepad.com |
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