Tender, juicy pork shoulder rubbed with mustard, garlic, and red pepper then slow-cooked until it falls apart. Perfect for tacos, sandwiches, or piling onto rice bowls.
FEATURED STANDOUTS
Pork shoulder
This cut is the undisputed champion for shredded pork. Its generous marbling ensures a juicy, tender result. The connective tissues break down beautifully during slow cooking. This makes it effortlessly shreddable.
Brown mustard
Brown mustard serves as a foundation for the rub. It’s tangy acidity helps tenderize the pork while imparting a deep, complex flavor that complements the richness of the meat.
Fresh garlic
Essential for an aromatic punch, fresh garlic adds a pungent, savory depth that is indispensable to the overall flavor profile.
Crushed red pepper
Crushed red pepper delivers a slow-building heat that awakens the palate. This is done without overpowering the other flavors. Adjust to your preferred spice level.
TIPS & TRICKS FOR THE BEST ONE POT SHREDDED PORK SHOULDER
Butterfly the pork
To achieve faster and more even cooking, consider butterflying the pork shoulder. This increases the surface area exposed to heat, allowing for more consistent doneness throughout.
Sear first
Before braising, take the time to sear the pork shoulder on all sides. This crucial step creates a deeply caramelized crust, locking in moisture and developing rich, savory flavors through the Maillard reaction.
Save the cooking liquid
Do not discard the flavorful cooking liquid! This liquid is a goldmine of rich, savory goodness. It can be used to create an accompanying sauce.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Dutch oven
Cutting board
Chef knife
SIMILAR INGREDIENTS TO
Duck Carnitas
Shredded Pork Carnitas Quesadilla
Crispy Carnitas Quiche w/ Masa Crust
ENJOY THIS RECIPE WITH
Taco Truck Green Sauce
Bean and Cheese Arepas
Taqueria Style Red Sauce
RECIPE
One-Pot Shredded Pork Shoulder
Ingredients
Method
- Prepare the Pot: In a Dutch oven, combine the onion, whole jalapeño, and water.
- Prepare the Pork: Carefully cut the pork shoulder along the bone and butterfly it open to expose the center.
- First Seasoning: Rub the inside of the butterflied pork with half of the brown mustard. Season it with half of the salt, all of the crushed red pepper, sliced garlic cloves, black pepper, oregano, and chicken bouillon powder.
- Second Seasoning: Roll the pork back together. Season the outside of the pork with the remaining brown mustard, salt, and garlic powder.
- Roast: Place the pork, fat side up, over the onions in the Dutch oven. Cover the pot and roast in a preheated oven at 375°F for 3-4 hours, or until the bone can be easily removed. Remove the lid for the last hour of cooking.
- Shred: Allow the pork to rest in the pot with the onions and jalapeño before shredding.
LET’S STAY CONNECTED
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