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January 2018: Pulled Pork

Download or Print the Recipe Here


pulled pork on a plate


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!!!