Teasty=Tasty and Easy
This Teasty pulled pork recipe is a wonderful meal to have when company’s coming over. We’ve shared it with several guests over the past few months, often preparing it in the morning, and enjoying for lunch along with grain-free biscuits and Spring coleslaw.
- 1 Boston Butt or Pork Shoulder 3-5 lbs. (preferably Pasture/Range Raised)
- 2 TBS Lusty Monk Mustard (or any other Dijon or spicy mustard you prefer)
- 2 tsp garlic powder
- 1 TBS sea salt
- 1 tsp black pepper
- 1 tsp marjoram
- 1 tsp sage
- 1 TBS apple cider vinegar
- 4-6 smashed cloves of garlic (optional)
- 1 yellow onion thinly sliced
- 1 bay leaf
Defrost the pork overnight in the fridge. When ready to cook, preheat the oven to 275 F. Allow the meat to sit at room temperature while you prepare the rub. Mix the remaining ingredients, except for the garlic, in a small bowl. Rub the mixture all over the pork and place on top of the sliced onions and bay leaf in a dutch oven that has a lid. For extra garlic flavor, make tiny slices/cuts into the pork and wedge the garlic cloves into them – this should be done on multiple sides of the meat. Cover and place in oven to slow cook for approximately 5 hours. Check it around 4 hours and see if it is “pulling” apart. If not, place back in oven to continue cooking. If ready to pull, go ahead and shred or pull the meat, leaving it in the juices. Can cover and leave in the oven at 170F to keep warm until ready to eat.
Now that’s some Teasty Meat!