Tender slow cooked pork shoulder
Servings: 4 people
- 2 lbs pork strips
- 4 tablespoon dry rub seasoning (see recipe link)
- 2 tablespoon red wine vinegar
Preheat oven to 325 degrees F.
Wash pork strips, then pat dry. Sprinkle on all sides with the dry rub seasoning.
Place in a foil-lined ceramic dish. Pour the vinegar all over the pork strips.
Seal with additional foil and marinate for a few hours. Once ready, bake for 3 hours.
Remove from the oven and carefully remove the foil.
At this point they can be easily shredded with a fork.
Place the shredded pork on a foil-lined pan. Pour a few spoonfuls of the pork rendering over the pork.
Broil for five minutes, or until the pork is slightly crispy along the edges.
- Although there are many pre-made dry rub options, I like to make my own blend. I know not everyone enjoys making things from scratch.
- If you're limited on time, or just want to keep it simple, you can purchase dry rub instead.
Serving: 0.5lb. | Calories: 356kcal | Carbohydrates: 12g | Protein: 32g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 118mg | Sodium: 1845mg | Fiber: 3g | Sugar: 7g