Best Make Ahead Oven Roasted Pulled Pork Recipes

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MAKE-AHEAD OVEN-ROASTED PULLED PORK



Make-Ahead Oven-Roasted Pulled Pork image

Pulled pork isn't just for barbecue sandwiches. Keep this freezer-friendly little piggy on hand to make your weeknight dinners doable and delicious!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h

Yield 20

Number Of Ingredients 5

4 to 6 lb boneless pork shoulder roast (Boston butt)
20 cloves garlic, peeled
1/4 cup olive oil
2 teaspoons salt
2 teaspoons pepper

Steps:

  • Heat oven to 325°F. In 13x9-inch (3-quart) baking dish, place pork fat side up. Make (20) 1-inch slits in the fat, and tuck a clove of garlic into each. Rub all over with oil. Sprinkle with salt and pepper; rub into meat.
  • Cover tightly with foil. Roast 5 1/2 to 6 1/2 hours, or until meat thermometer inserted in center of roast reads 190°F. Remove from oven; let rest until cool enough to handle, about 30 minutes.
  • Shred meat with two forks, discarding garlic as you go. Toss shredded pork in some of the pan juices (if any) to coat. Divide pork into 2-cup portions. Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least an hour. Transfer to freezer; freeze up to 3 months.

Nutrition Facts : Calories 160, Carbohydrate 0 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1/2 Cup, Sodium 270 mg, Sugar 0 g, TransFat 0 g

MAKE-AHEAD OVEN-ROASTED PULLED PORK



Make-Ahead Oven-Roasted Pulled Pork image

Pulled pork isn't just for barbecue sandwiches. Keep this freezer-friendly little piggy on hand to make your weeknight dinners doable and delicious!

Provided by @MakeItYours

Number Of Ingredients 5

4 to 6 lb boneless pork shoulder roast (Boston butt)
20 cloves garlic, peeled
1/4 cup olive oil
2 teaspoons salt
2 teaspoons pepper

Steps:

  • Heat oven to 325°F. In 13x9-inch (3-quart) baking dish, place pork fat side up. Make (20) 1-inch slits in the fat, and tuck a clove of garlic into each. Rub all over with oil. Sprinkle with salt and pepper; rub into meat.
  • Cover tightly with foil. Roast 5 1/2 to 6 1/2 hours, or until meat thermometer inserted in center of roast reads 190°F. Remove from oven; let rest until cool enough to handle, about 30 minutes.
  • Shred meat with two forks, discarding garlic as you go. Toss shredded pork in some of the pan juices (if any) to coat. Divide pork into 2-cup portions. Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least an hour. Transfer to freezer; freeze up to 3 months.

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