Garlic Pulled Pork is delicious for dinner or for a family get-together. I learned the “garlic poking” method from my grandma, who liked to put garlic in almost everything.
Ingredients for Garlic Pulled Pork
2-3 pounds pastured pork roast (Use a pork tenderloin, if you are slicing it for serving, still delicious.)
5-7 cloves garlic, sliced into small wedges
salt and pepper to taste
1/2-1 32 ounce box of beef stock or homemade beef broth
Instructions for Garlic Pulled Pork
Using a paring knife, make slits into your pork roast about 3/4 inch deep (evenly spaced all over the roast), poke one small cut wedge of garlic in to each slit.
Preheat a large Dutch oven over medium heat, until a drop of water sprinkled into the pan beads and dances across the inside of the pan.
Place roast in pan to brown, the meat will stick at first but will loosen when it is ready to turn. Cook uncovered for about 5 to 7 minutes on the first side. Turn and season with salt and pepper. Allow to brown for about 4 to 6 minutes on second side.
Add 1/2 the beef stock and reduce heat to low and cook for 1-2 hours (adding broth/stock as needed) or until meat is so tender it can be pulled apart with a fork. Longer cooking times will make the meat more tender, but may require adding more stock or water.
Remove pork roast from Dutch oven onto a cutting board or platter. Using two forks, start pulling. Pull pork apart, including the garlic, mixing the slivers of now roasted garlic into the strands of pork. Mix in a little of the drippings from the pan for a bit of moisture (if needed), salt and pepper to taste. Add your favorite sauce or seasonings and enjoy!
- 2-3 pounds pastured pork roast (Use a pork tenderloin, if you are slicing it for serving, still delicious.)
- 5-7 cloves garlic, sliced into small wedges
- salt and pepper to taste
- 1/2-1 32 ounce box of beef stock or homemade beef broth
- Using a paring knife, make slits into your pork roast about 3/4 inch deep (evenly spaced all over the roast), poke one small cut wedge of garlic in to each slit.
- Preheat a large Dutch oven over medium heat, until a drop of water sprinkled into the pan beads and dances across the inside of the pan.
- Place roast in pan to brown, the meat will stick at first but will loosen when it is ready to turn. Cook uncovered for about 5 to 7 minutes on the first side. Turn and season with salt and pepper. Allow to brown for about 4 to 6 minutes on second side.
- Add 1/2 the beef stock and reduce heat to low and cook for 1-2 hours (adding broth/stock as needed) or until meat is so tender it can be pulled apart with a fork. Longer cooking times will make the meat more tender, but may require adding more stock or water.
- Remove pork roast from Dutch oven onto a cutting board or platter. Using two forks, start pulling. Pull pork apart, including the garlic, mixing the slivers of now roasted garlic into the strands of pork. Mix in a little of the drippings from the pan for a bit of moisture (if needed), salt and pepper to taste. Add your favorite sauce or seasonings and enjoy!
