Recipe Details

Herb Rub Oven-Braised Pulled Pork

Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 8 - 10

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

3 pound boneless blade pork roast, or sirloin roast
2 teaspoons sage leaves, dried
2 teaspoons thyme leaves, dried
1 1/2 teaspoons salt
1 teaspoon rosemary, dried
1 tablespoon canola oil, or other neutral-flavored oil
1 cup chicken broth

Cooking Directions

Preheat an oven to 300 degrees F.

In a small bowl, combine the sage, thyme, salt, and rosemary. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). In a large Dutch oven or large ovenproof skillet with a tight-fitting lid over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and set aside.

Add the broth to the pan, scraping up any browned bits. Bring the broth to a boil, and then return the pork to the pan. Cover and bake until the pork is very tender, 2 1/4 to 2 3/4 hours.

Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.

Makes 8 to 10 servings

Serving Suggestions

If you like, you can make this a stovetop braise, slowly simmering it on the stovetop instead of in the oven. And feel free to experiment with the amounts and types of herbs, or use your favorite herb blend. Enjoy the pork in pulled pork risotto, added to a grilled cheese sandwich, or piled on top of a big green salad.

Nutrition Information

Calories: 320 calories
Protein: 30 grams
Fat: 21 grams
Sodium: 570 milligrams
Cholesterol: 95 milligrams
Saturated Fat: 7 grams
Carbohydrates: 0 grams
Fiber: 0 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

 
 
 
Pork Social

Featured Video

Pork, Be Entertaining

About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


Read more about Shoulder  Arrow
More recipes with Shoulder  Arrow

About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

Read more about Roasting  Arrow
More recipes with Roasting  Arrow

Featured Recipes

Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.


See more tips  View Recipe

Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness


See more tips  View Recipe

Close
 
Rate this Recipe
My Rating * * * *
Review Title
Comment
Image
  Submit