Cover with lid or foil and put in oven to roast. Increase heat to medium-high and bring to a boil. Add the chicken broth, liquid smoke, and bay leaf. When the last batch is done browning, add the rest of the already-browned pork back to the pot.You will need to brown the pork in 2 to 3 batches. If there are a few black pieces in the pot, that's okay, but turn the heat down, so you do not burn the seasonings. You want the seasonings to toast and the crust to be just golden brown. Add the seasoned pork to the hot oil and brown two sides of each piece for 2 to 3 minutes on each side. Heat canola or vegetable oil in a large Dutch oven (large enough to hold all the pork and still be able to cover with a lid or aluminum foil) over medium heat for 2 minutes, or until the oil easily glides around the pot when you tilt it.Use your hands to turn the meat in the seasonings to evenly coat it. Measure the rub ingredients into a separate bowl: 1 teaspoon black pepper and 1 tablespoon each kosher salt, cumin, smoked paprika, oregano, chili powder, garlic powder and brown sugar.Then, cut the pork in 5-7 slices, about 2 inches thick. You don't want to cut too much, just the really thick parts. While the oven is preheating, trim the excess fat from the pork. Want more leftover inspiration? Check out our lists of leftover ham, leftover salmon, and and leftover lamb recipes too. Try our green chile pork stew, our barbecue pulled pork shepherd’s pie, or our carnitas enchilada soup that are sure to warm your bones and leave you feeling satisfied. Looking for something heartier? When it’s cold outside, there’s nothing better than using leftovers so you don’t have to leave your home to get groceries. Want to break out of the sandwich mold? Try tacos, like our spiced pork tacos with avocado crema and peach salsa or our pulled pork tacos with pineapple slaw. Pulled pork sandwiches are also great for turning miniature, like in our BBQ pork sliders with cucumber dill slaw or our tropical whirlybird sliders. Not a fan of potato buns? Try it on a biscuit, like in our pulled pork and kale biscuit sandwiches. Put your pulled pork on a potato roll with some coleslaw, and you’ve got a solid sandwich no one can argue with for dinner. Now that you’ve got your pulled pork, what should you make? There’s the classic answer, and ultimately the best reason to initially make pulled pork-a BBQ sandwich. What we love about these is that you can set them and forget them, at least for a while-the slow cooker option cooks for 5-10 hours versus an hour in the Instant Pot. The other two options are to make our Instant Pot pulled pork in your pressure cooker or our slow-cooker pulled pork (check out our best slow-cookers if you’re in the market for a new one). Our oven-roasted pulled pork is the easiest (no need for any additional equipment, anyway), and creates those delicious burnt ends where the fat and sauce ingredients have caramelized. Check out our list of 18 leftover pulled pork recipes-we know what you’ll be having for dinner this week!įirst things first, you’re going to have to make the best pulled pork you can if you want it to stay juicy and flavorful for your leftovers meal. Pulled pork will keep for up to 5 days in the refrigerator and up to 6 months in the freezer, meaning when the craving for BBQ hits, we can be ready. Even our absolute easiest way to make pulled pork takes 10-14 hours on a grill! So when we set our sights on turning pork shoulder into soft, shredded goodness, we’re making enough for leftovers. But no matter how you're making it, it can take a looooonnngg time. Pulled pork is DELICIOUS, no doubt about it.
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