Brown Sugar Balsamic Pulled Pork
User Reviews
4.8
111 reviews
Excellent
Brown Sugar Balsamic Pulled Pork
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Brown Sugar Balsamic Pulled Pork is all you've ever needed but didn't know you were craving for dinner. It's got oodles of depth, a beautiful crust, and all that tender fall apart protein you've been looking for. Whether you're eating it fresh or the next day, you'll be one happy camper.
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Ingredients
- 5 pound pork shoulder
- 8 tablespoon butter unsalted
- ½ cup brown sugar packed
- 6 cloves garlic minced
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- ¼ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 tablespoon olive oil
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Instructions
- Preheat your oven to 425℉.
- Make the sauce: Melt the butter in a saucepan. Add the garlic and cook for 30 seconds until the garlic is aromatic. Add the brown sugar and cook until the sugar has melted. Add the balsamic vinegar, soy sauce and bring to a boil; remove from heat.
- Sear pork: Cut the pork shoulder in 6 equal pieces. Season each piece with salt and pepper. Add 1 tbsp of olive oil to a large Dutch oven and heat it over medium-high heat. Add 3 pieces of the pork at a time and sear on both sides for about 3 minutes per side. Transfer to a plate and repeat with remaining olive oil and pork pieces.
- Roast: Once all the pieces have been seared add all the pork to the Dutch oven. Pour the sauce over the pork. Cover the pot with a lid or foil and cook for 1 hour. Remove the foil and spoon some of the pan juices over the pork. Turn the heat down to 375℉. Return the pork to the oven and cook for another 30 minutes.
- Shred and serve: Let the pork rest for 10 minutes then transfer it to a baking sheet and shred it with a couple forks. Skim some of the fat from the leftover sauce and pour over the pulled pork.
Equipments used:
Notes
- Store leftovers in fridge: To keep this pork fresh in the fridge, store it in a shallow airtight container or wrapped tightly in aluminum foil and it will keep for 3 – 4 days.
- Freezer: If you’d like to make this pork ahead, you can store it in an airtight container or in freezer bags with the air pressed out for 4 – 6 months. Allow the roast to thaw in the fridge overnight before reheating in the oven at 350 F degrees till the pork is heated through.
Nutrition Information
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Serving
1serving
Calories
529kcal
(26%)
Carbohydrates
16g
(5%)
Protein
65g
(130%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Cholesterol
201mg
(67%)
Sodium
499mg
(21%)
Potassium
1122mg
(32%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
355IU
(7%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 529kcal | 26% |
| Carbohydrates | 16g | 5% |
| Protein | 65g | 130% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 201mg | 67% |
| Sodium | 499mg | 21% |
| Potassium | 1122mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
111 reviews
Excellent
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