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

Ingredients

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