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Make-Ahead Oven-Roasted Pulled Pork

make-ahead oven-roasted pulled pork Entree
Make-Ahead Oven-Roasted Pulled Pork
  • Prep 15 min
  • Total 7 hr 0 min
  • Servings 20

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 August 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.

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

Nutrition Facts

Serving Size: 1/2 Cup
Calories
160
Calories from Fat
110
% Daily Value
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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