… One Easy Recipe for Multiple Main Dishes!
This recipe makes roughly seven pounds of full-flavored, fully-cooked shredded pork that is ready to use whenever you need to put a meal together in a hurry. Which is just about any night of the week, right?
Once the pork has slow roasted and been shredded, this meat makes the tastiest and over-the-top flavor-enhanced tacos, homemade herbed flatbread wraps, barbecued pork sandwiches, pulled pork and pineapple pizza, or rice, pork, and vegetable one dish wonders. Simply divide the abundance of cooked meat you’ll end up with into meal-size portions, and place it in freezer-safe containers. It freezes and reheats very well.
It tastes like you’ve cooked it all day … and you have. But wait – there’s virtually no work to it! (I’ll prove it.)
Here are the steps:
– Place pork butt in a foil-lined roasting pan that will fit in your fridge.
– Mix homemade gluten-free, dairy-free dry rub ingredients to create mixture, then spread over entire pork.
– Cover with foil and refrigerate 12-24 hours.
– Remove foil and add onions.
– Re-cover with foil and place in preheated oven.
– Bake for seven hours. Let rest 1 hour.
– Shred and use as desired.
– Say, “Yum!” each time you incorporate this pulled pork into one of your quick, weeknight meals.
Dry Rub Pulled Pork
Ingredients
- 1/2 cup light brown sugar, loosely packed
- 2 Tablespoons chile powder
- 2 Tablespoons paprika
- 1 Tablespoon garlic powder
- 1 Tablespoon kosher salt
- 2 teaspoons ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons cayenne pepper
- 1 teaspoon rubbed sage
- 7 1/2 pounds pork shoulder (butt)
- 3 onions, peeled and cut into quarters
Directions
- Combine all dry rub ingredients (brown sugar through sage) in a bowl. Mix well to thoroughly combine.
- Line roasting pan, including sides, with foul. Trim some of the fat cap on the pork, if desired, and discard excess fat.
- Place pork in roasting pan. Sprinkle about half of the rub mixture onto pork and rub onto top and sides to help it stick. Turn pork over and repeat until all pork is covered. Some excess rub may gather in bottom of pan.
- Cover pork with foil and crimp tightly around edges of pan. Chill pork 12-24 hours in refrigerator.
- Preheat oven to 300ºF. Remove pork from refrigerator and remove foil. Add onions to pan, placing some of the onions on top of the pork. Return foil cover over pork and seal well around edges of pan.
- Bake pork on center rack of preheated oven for 7 hours. Remove pan from oven. Keeping foil covering on pan, let pork rest at room temperature for 45-60 minutes.
- Transfer pork to cutting board, reserving liquid in pan momentarily. Shred pork with two forks, pulling meat apart and discarding excess fat. Serve pork immediately, and store extra pork in a resealable container in the fridge. Can be served hot or cold.
- Pour liquid into storage jars. Place jars in refrigerator for about an hour to allow fat to rise to top of liquid. When fat has gathered at the top, remove and discard, leaving only the broth. This can be easily added back into the shredded pork, or as needed when reheating for various dishes.
Safe food is a journey … Thrive!™
Other recipes you might enjoy:
Flour Tortillas and Flatbread
Layered Enchilada Casserole
Pork, Beet, and Fennel Hash
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Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy
Thanks so much, Cindy. I always love seeing what your Gluten Free Fridays Party is sharing! Thanks for including and sharing my posts. You’re awesome!