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Make-Ahead Oven-Roasted Pulled Pork

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Make-Ahead Oven-Roasted Pulled Pork
  • Prep 15 min
  • Total 7 hr 0 min
  • Servings 20
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Pulled pork isn’t just for barbecue sandwiches. Keep this freezer-friendly little piggy on hand to make your weeknight dinners doable and delicious!
Updated Aug 21, 2019

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

Steps

  • 1
    Heat 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.
  • 2
    Cover 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.
  • 3
    Shred 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    We tested this recipe with 5-lb pork shoulders. If your shoulder is much smaller or larger, adjust salt and cook time accordingly.

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
0
*Percent Daily Values are based on a 2,000 calorie diet.
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