Slow Food - This seems like a lot of ingredients but the recipe is actually easy. Once it's in the oven, you can let it hang out for hours. The result is a sweet, smoky, falling apart piece of meat—that doesn't require any refined sugar. Slather on the sauce and serve on our gluten-free buns with our bread + butter pickles.

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Name: Pulled Pork (by Goop)
Prep time: 2 h
Cook time: 22 h
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 4lb Pork Shoulder; 2 Tablespoons Tomato Paste; 2 Tablespoons Apple Cider Vinegar; 2 Tablespoons Dried thyme; 2 Tablespoons Dried Oregano; 2 Tablespoons Sweet Pimenton; 1 Tablespoon Molasses; 1 Tablespoon Maple syrup; 2 Tablespoons Soy Sauce; 1 Tablespoon Olive Oil; 2 Cloves Garlic minced; 1 Pinch Salt; Few Grinds Pepper; 1 Large Yellow Onion Roughly Chopped; 2 Cloves Garlic Roughly Chopped; 1/2 Cup Apple Cider Vinegar; 1/2 Cup Dark Ale; 1/2 Cup Chicken Broth; 2 Tablespoons Tomato Paste; 1/2 Cup Water; 2 Tablespoons Apple Cider Vinegar; 2 Tablespoons Soy Sauce; 2 Tablespoons Molasses; 1 Tablespoon Maple syrup; 2 Tablespoons Sweet Pimenton; 1 Teaspoon Cayenne Pepper; 1 Pinch Salt; Few Grinds Pepper

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INGREDIENTS

To Marinate
1 4lb Pork Shoulder
2 Tablespoons Tomato Paste
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Dried thyme
2 Tablespoons Dried Oregano
2 Tablespoons Sweet Pimenton
1 Tablespoon Molasses
1 Tablespoon Maple syrup
2 Tablespoons Soy Sauce
1 Tablespoon Olive Oil
2 Cloves Garlic ; minced
1 Pinch Salt
Few Grinds Pepper
For Cooking
1 Large Yellow Onion ; Roughly Chopped
2 Cloves Garlic ; Roughly Chopped
1/2 Cup Apple Cider Vinegar
1/2 Cup Dark Ale
1/2 Cup Chicken Broth
For Sauce
2 Tablespoons Tomato Paste
1/2 Cup Water
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Soy Sauce
2 Tablespoons Molasses
1 Tablespoon Maple syrup
2 Tablespoons Sweet Pimenton
1 Teaspoon Cayenne Pepper
1 Pinch Salt
Few Grinds Pepper

INSTRUCTIONS

1.To marinate the meat, place the pork in a large bowl or baking dish. Add all the ingredients in the “to marinate” section. Massage the marinade into the meat with your hands. Cover and place in the fridge for an hour to overnight.

2. In a large dutch oven over medium heat, add a few tablespoons of olive oil. Add the onion and let cook for a minute until translucent. Add the garlic, season with salt and pepper and let cook for a minute until soft and fragrant. Add the vinegar, chicken broth, beer and pork. Cover and transfer to the 300°F oven. Let cook for 4-5 hours until tender and falling apart.

3. Meanwhile, make the sauce. Place all sauce ingredients in a pot over medium-high heat. Whisk continuously until sauce is reduced by about a third and thickens, about 10-15 minutes.

** There's a version with turkey legs - looks up in Goop if interested!

NOTES

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Pulled Pork (by Goop)

To Marinate
1 4lb Pork Shoulder
2 Tablespoons Tomato Paste
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Dried thyme
2 Tablespoons Dried Oregano
2 Tablespoons Sweet Pimenton
1 Tablespoon Molasses
1 Tablespoon Maple syrup
2 Tablespoons Soy Sauce
1 Tablespoon Olive Oil
2 Cloves Garlic minced
1 Pinch Salt
Few Grinds Pepper
 For Cooking
1 Large Yellow Onion Roughly Chopped
2 Cloves Garlic Roughly Chopped
1/2 Cup Apple Cider Vinegar
1/2 Cup Dark Ale
1/2 Cup Chicken Broth
 For Sauce
2 Tablespoons Tomato Paste
1/2 Cup Water
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Soy Sauce
2 Tablespoons Molasses
1 Tablespoon Maple syrup
2 Tablespoons Sweet Pimenton
1 Teaspoon Cayenne Pepper
1 Pinch Salt
Few Grinds Pepper

3. Meanwhile, make the sauce. Place all sauce ingredients in a pot over medium-high heat. Whisk continuously until sauce is reduced by about a third and thickens, about 10-15 minutes.

** There's a version with turkey legs - looks up in Goop if interested!

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Nutrition

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Serving Size: 1 Serving (562g)
Recipe Makes: 4 Servings

Calories: 505
Calories from Fat: 224 (44%)

Amt Per Serving		% DV

	Total Fat 24.9g	33 %
	Saturated Fat 6.9g	34 %
	Monounsaturated Fat 10.2g
	Polyunsanturated Fat 5.4g
Cholesterol 115mg		35 %
Sodium 1313.4mg		45 %
Potassium 2046.2mg		54 %
Total Carbohydrate 35.9g		11 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 29.8g
Protein 36.5g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 505

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