Apple Cider Vinegar Pulled Pork
Servings: 6
Ingredients
- 4½ to 5 pounds bone-in pork shoulder
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1½ teaspoons ground cumin
- 2 tablespoons extra virgin olive oil
- 1 yellow or white onion, sliced
- 3 to 4 garlic cloves
- 1/2 cup apple cider vinegar
- 1 cup low-sodium chicken broth
Instructions
- Preheat the oven to 325°F.
- Season all sides of the pork shoulder generously with salt, and pepper, and cumin.
- Heat the oil in a large Dutch oven set over medium-high heat. When hot, but not smoking, add the pork and sear on all sides until golden brown, about 4 minutes per side. Transfer the pork to a plate and set aside.
- Reduce the heat to low and add the onions, garlic, salt, and pepper. Cook, stirring often, for about 2 minutes.
- Pour in the apple cider vinegar and chicken broth. Return the pork to the Dutch oven. Cover, place in the oven, and cook for 3 to 4 hours or until the pork is fork tender.
- Transfer the pork to a large cutting board or baking sheet. Use two forks to shred the meat, discarding the bones and any unnecessarily large hunks of fat. Place the shredded meat back into the Dutch oven and toss until it absorbs most of the sauce. Serve and enjoy!
Nutrition
Calories: 131kcal | Carbohydrates: 3g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 50mg | Potassium: 247mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg