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Dr. Genco’s Pulled Pork
Pork Butt 5-6 lb.
3-4 Tbsp. Extra Virgin Olive Oil
1 Tsp. Salt
1 Tsp. Pepper
1 large Spanish Onion (diced)
12 oz Low Sodium Chicken Stock
¼ Cup Light Brown Sugar
1 Tbsp. Chili powder
Turn oven on to 250 degrees.
Rub Pork Butt with olive oil and generously salt and pepper the pork
On your stove top, in a Dutch oven, sear the pork butt on all sides on medium-high heat, until browned.
Remove the pork butt, and hold to the side.
Add diced onions until slightly tender, stirring constantly (about 2 minutes).
Turn off stove.
Re-add Pork Butt to the Dutch Oven.
Add 2 cups of low-sodium chicken broth to the pork.
Add the light brown sugar and chili powder to the Dutch oven, stirring until dissolved.
Cook in covered Dutch Oven for 6 hours.
After slow-cooking for 6 hours, remove the pork into a shallow bowl, and begin to fork-shred the pork.
Once you have shredded the pork, add it back to the Dutch oven in the reserved jus, and continue to cook for an additional 2 hours.
Season with salt and pepper to taste.
Serve on your favorite roll, and ENJOY!!!