Pulled pork isn’t just for barbecue sandwiches. Keep this freezer-friendly little piggy on hand to make your weeknight dinners doable and delicious!
Make-Ahead Oven-Roasted Pulled Pork
- Prep Time 15 min
- Total 7 hr 0 min
- Servings 20
- Ingredients 5
Ingredients
- 4 to 6 lb boneless pork shoulder roast (Boston butt)
- 20 cloves garlic, peeled
- 1/4 cup olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
Instructions
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Step1Heat oven to 325°F. In 13x9-inch (3-quart) baking dish, place pork fat side up. Make (20) 1-inch slits in the fat, and tuck a clove of garlic into each. Rub all over with oil. Sprinkle with salt and pepper; rub into meat.
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Step2Cover tightly with foil. Roast 5 1/2 to 6 1/2 hours, or until meat thermometer inserted in center of roast reads 190°F. Remove from oven; let rest until cool enough to handle, about 30 minutes.
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Step3Shred meat with two forks, discarding garlic as you go. Toss shredded pork in some of the pan juices (if any) to coat. Divide pork into 2-cup portions. Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least an hour. Transfer to freezer; freeze up to 3 months.
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Nutrition
160
Calories
12g
Total Fat
12g
Protein
0g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 160
- Calories from Fat
- 110
- Total Fat
- 12g
- 19%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 15%
- Sodium
- 270mg
- 11%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 0g
- 0%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 12g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
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