How do you make pulled pork?
Pulled pork starts with a large cut of pork called a pork shoulder. Pork shoulder comes with the bone in and with the bone removed. Either works for this recipe, but note that meat cooked with the bone is much more flavorful! Pork shoulder isn’t very tender, but the long low and slow cooking process transforms this meat into something oh so fork tender! Cooking the pork shoulder at a relatively low temperature for several hours allows the connective tissue and fat in the meat to break down so that it is no longer tough.
What is a dutch oven & what is braising?
A dutch oven is a cooking vessel that has a lid, and is made out of cast iron. The dutch oven is perfect for cooking pork shoulder because it keeps the heat and moisture inside. It allows the liquid that we have added to rise up to the top of the pot, and then fall back down over the pork, essentially basting it as it cooks. This cooking method is called braising. You ‘braise’ meat in a dutch oven. After several hours in the oven, the pork will literally fall apart into long strands, what we know to be pulled pork. The liquid that the pork has been cooking in is then reduced, and becomes a tasty thick sauce that is used to top the pork!
Cooking liquid = flavorful thick sauce!
The best sauces come from the cooking liquid of flavorful meat! In this recipe the liquid used to cook the pork is simmered down into a thick, sweet sauce! After removing the pork shoulder from the dutch oven, simply pop the pot on your stovetop and simmer until the liquid is reduced and thick.
Loaded baked potato, or what else?
When you think of pulled pork you think of pulled pork sandwiches. I wanted to try something new, so this recipe is piling the pork up on a steamy baked potato. Feel free to make this honey pulled pork recipe and then use the pork however you wish! See my pulled pork sandwich recipe here, I show you the BEST gluten free bun brand too!
Honey Pulled Pork Loaded Potatoes
Description
Pork shoulder is braised for a few hours in the oven (or slow cooker). The braising liquid is reduced into a sticky sweet sauce. The pork is pulled and piled high on top of baked potatoes. Garnished with jalapeno slices and pickled red onions!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
For the Pickled Onion
-
-
-
-
-
Method
Prepare the Pork
-
- Heat 1 teaspoon of oil over medium heat in a dutch oven.
- Add pork. Sear on both sides until browned and crispy. 5 minutes per side.
- Add water, halfway up the side of the pork. About 2 cups. Add all of the remaining ingredients for the pork.
-
- Bring to a rapid simmer. Cover.
- Braise in the oven at 300 degrees for 2.5 hours.
- After 2.5 hours, increase heat to 325 degrees and flip meat over to coat in braising liquid. Cover. Continue to cook for another 30-45 minutes.
- Pork is done when a fork can easily be pushed into the meat, and the meat falls apart.
-
- Remove meat from braising liquid. Cover loosely.
- Put pot with braising liquid on stove and simmer at medium heat, stirring frequently, until reduced, and thick.
-
- Let meat rest 15 minutes before using two forks to pull it apart.
- Serve on top of a baked potato. Drizzle with the reduced braising liquid.
Make the Pickled Onions
-
- Simmer all ingredients in small saucepan for 2 minutes or until sugar is dissolved. Pour over onions in a heat safe dish. Let sit 10 minutes.
Note
Pork shoulder roasts are large. Usually 3 pounds, plus! This means you are going to have a ton of pulled pork. If you have a super big family that works great. But if you're like me, you will likely have a lot of pulled pork left over. Good news: this freezes perfectly. Just put it into freezer safe dishes along with the sauce, seal them up tight and freeze. When you are ready to eat, thaw the pork before, or pop it frozen into an oven safe dish, covered, and cook at 375 for an hour.
baked potato, loaded baked potatoes, pulled pork, braised pork, honey pork, pork shoulder, pickled onions
Pulled pork starts with a large cut of pork called a pork shoulder. Pork shoulder comes with the bone in and with the bone removed. Either works for this recipe, but note that meat cooked with the bone is much more flavorful! Pork shoulder isn’t very tender, but the long low and slow cooking process transforms this meat into something oh so fork tender! Cooking the pork shoulder at a relatively low temperature for several hours allows the connective tissue and fat in the meat to break down so that it is no longer tough.
What is a dutch oven & what is braising?
A dutch oven is a cooking vessel that has a lid, and is made out of cast iron. The dutch oven is perfect for cooking pork shoulder because it keeps the heat and moisture inside. It allows the liquid that we have added to rise up to the top of the pot, and then fall back down over the pork, essentially basting it as it cooks. This cooking method is called braising. You ‘braise’ meat in a dutch oven. After several hours in the oven, the pork will literally fall apart into long strands, what we know to be pulled pork. The liquid that the pork has been cooking in is then reduced, and becomes a tasty thick sauce that is used to top the pork!
Cooking liquid = flavorful thick sauce!
The best sauces come from the cooking liquid of flavorful meat! In this recipe the liquid used to cook the pork is simmered down into a thick, sweet sauce! After removing the pork shoulder from the dutch oven, simply pop the pot on your stovetop and simmer until the liquid is reduced and thick.
Loaded baked potato, or what else?
When you think of pulled pork you think of pulled pork sandwiches. I wanted to try something new, so this recipe is piling the pork up on a steamy baked potato. Feel free to make this honey pulled pork recipe and then use the pork however you wish! See my pulled pork sandwich recipe here, I show you the BEST gluten free bun brand too!
Honey Pulled Pork Loaded Potatoes
Description
Pork shoulder is braised for a few hours in the oven (or slow cooker). The braising liquid is reduced into a sticky sweet sauce. The pork is pulled and piled high on top of baked potatoes. Garnished with jalapeno slices and pickled red onions!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
For the Pickled Onion
-
-
-
-
-
Method
Prepare the Pork
-
- Heat 1 teaspoon of oil over medium heat in a dutch oven.
- Add pork. Sear on both sides until browned and crispy. 5 minutes per side.
- Add water, halfway up the side of the pork. About 2 cups. Add all of the remaining ingredients for the pork.
-
- Bring to a rapid simmer. Cover.
- Braise in the oven at 300 degrees for 2.5 hours.
- After 2.5 hours, increase heat to 325 degrees and flip meat over to coat in braising liquid. Cover. Continue to cook for another 30-45 minutes.
- Pork is done when a fork can easily be pushed into the meat, and the meat falls apart.
-
- Remove meat from braising liquid. Cover loosely.
- Put pot with braising liquid on stove and simmer at medium heat, stirring frequently, until reduced, and thick.
-
- Let meat rest 15 minutes before using two forks to pull it apart.
- Serve on top of a baked potato. Drizzle with the reduced braising liquid.
Make the Pickled Onions
-
- Simmer all ingredients in small saucepan for 2 minutes or until sugar is dissolved. Pour over onions in a heat safe dish. Let sit 10 minutes.
Note
Pork shoulder roasts are large. Usually 3 pounds, plus! This means you are going to have a ton of pulled pork. If you have a super big family that works great. But if you're like me, you will likely have a lot of pulled pork left over. Good news: this freezes perfectly. Just put it into freezer safe dishes along with the sauce, seal them up tight and freeze. When you are ready to eat, thaw the pork before, or pop it frozen into an oven safe dish, covered, and cook at 375 for an hour.
baked potato, loaded baked potatoes, pulled pork, braised pork, honey pork, pork shoulder, pickled onions
What is a dutch oven & what is braising?
A dutch oven is a cooking vessel that has a lid, and is made out of cast iron. The dutch oven is perfect for cooking pork shoulder because it keeps the heat and moisture inside. It allows the liquid that we have added to rise up to the top of the pot, and then fall back down over the pork, essentially basting it as it cooks. This cooking method is called braising. You ‘braise’ meat in a dutch oven. After several hours in the oven, the pork will literally fall apart into long strands, what we know to be pulled pork. The liquid that the pork has been cooking in is then reduced, and becomes a tasty thick sauce that is used to top the pork!
Cooking liquid = flavorful thick sauce!
The best sauces come from the cooking liquid of flavorful meat! In this recipe the liquid used to cook the pork is simmered down into a thick, sweet sauce! After removing the pork shoulder from the dutch oven, simply pop the pot on your stovetop and simmer until the liquid is reduced and thick.
Loaded baked potato, or what else?
When you think of pulled pork you think of pulled pork sandwiches. I wanted to try something new, so this recipe is piling the pork up on a steamy baked potato. Feel free to make this honey pulled pork recipe and then use the pork however you wish! See my pulled pork sandwich recipe here, I show you the BEST gluten free bun brand too!
Honey Pulled Pork Loaded Potatoes
Description
Pork shoulder is braised for a few hours in the oven (or slow cooker). The braising liquid is reduced into a sticky sweet sauce. The pork is pulled and piled high on top of baked potatoes. Garnished with jalapeno slices and pickled red onions!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
For the Pickled Onion
-
-
-
-
-
Method
Prepare the Pork
-
- Heat 1 teaspoon of oil over medium heat in a dutch oven.
- Add pork. Sear on both sides until browned and crispy. 5 minutes per side.
- Add water, halfway up the side of the pork. About 2 cups. Add all of the remaining ingredients for the pork.
-
- Bring to a rapid simmer. Cover.
- Braise in the oven at 300 degrees for 2.5 hours.
- After 2.5 hours, increase heat to 325 degrees and flip meat over to coat in braising liquid. Cover. Continue to cook for another 30-45 minutes.
- Pork is done when a fork can easily be pushed into the meat, and the meat falls apart.
-
- Remove meat from braising liquid. Cover loosely.
- Put pot with braising liquid on stove and simmer at medium heat, stirring frequently, until reduced, and thick.
-
- Let meat rest 15 minutes before using two forks to pull it apart.
- Serve on top of a baked potato. Drizzle with the reduced braising liquid.
Make the Pickled Onions
-
- Simmer all ingredients in small saucepan for 2 minutes or until sugar is dissolved. Pour over onions in a heat safe dish. Let sit 10 minutes.
Note
Pork shoulder roasts are large. Usually 3 pounds, plus! This means you are going to have a ton of pulled pork. If you have a super big family that works great. But if you're like me, you will likely have a lot of pulled pork left over. Good news: this freezes perfectly. Just put it into freezer safe dishes along with the sauce, seal them up tight and freeze. When you are ready to eat, thaw the pork before, or pop it frozen into an oven safe dish, covered, and cook at 375 for an hour.
baked potato, loaded baked potatoes, pulled pork, braised pork, honey pork, pork shoulder, pickled onions
A dutch oven is a cooking vessel that has a lid, and is made out of cast iron. The dutch oven is perfect for cooking pork shoulder because it keeps the heat and moisture inside. It allows the liquid that we have added to rise up to the top of the pot, and then fall back down over the pork, essentially basting it as it cooks. This cooking method is called braising. You ‘braise’ meat in a dutch oven. After several hours in the oven, the pork will literally fall apart into long strands, what we know to be pulled pork. The liquid that the pork has been cooking in is then reduced, and becomes a tasty thick sauce that is used to top the pork!
Cooking liquid = flavorful thick sauce!
The best sauces come from the cooking liquid of flavorful meat! In this recipe the liquid used to cook the pork is simmered down into a thick, sweet sauce! After removing the pork shoulder from the dutch oven, simply pop the pot on your stovetop and simmer until the liquid is reduced and thick.
Loaded baked potato, or what else?
When you think of pulled pork you think of pulled pork sandwiches. I wanted to try something new, so this recipe is piling the pork up on a steamy baked potato. Feel free to make this honey pulled pork recipe and then use the pork however you wish! See my pulled pork sandwich recipe here, I show you the BEST gluten free bun brand too!
Honey Pulled Pork Loaded Potatoes
Description
Pork shoulder is braised for a few hours in the oven (or slow cooker). The braising liquid is reduced into a sticky sweet sauce. The pork is pulled and piled high on top of baked potatoes. Garnished with jalapeno slices and pickled red onions!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
For the Pickled Onion
-
-
-
-
-
Method
Prepare the Pork
-
- Heat 1 teaspoon of oil over medium heat in a dutch oven.
- Add pork. Sear on both sides until browned and crispy. 5 minutes per side.
- Add water, halfway up the side of the pork. About 2 cups. Add all of the remaining ingredients for the pork.
-
- Bring to a rapid simmer. Cover.
- Braise in the oven at 300 degrees for 2.5 hours.
- After 2.5 hours, increase heat to 325 degrees and flip meat over to coat in braising liquid. Cover. Continue to cook for another 30-45 minutes.
- Pork is done when a fork can easily be pushed into the meat, and the meat falls apart.
-
- Remove meat from braising liquid. Cover loosely.
- Put pot with braising liquid on stove and simmer at medium heat, stirring frequently, until reduced, and thick.
-
- Let meat rest 15 minutes before using two forks to pull it apart.
- Serve on top of a baked potato. Drizzle with the reduced braising liquid.
Make the Pickled Onions
-
- Simmer all ingredients in small saucepan for 2 minutes or until sugar is dissolved. Pour over onions in a heat safe dish. Let sit 10 minutes.
Note
Pork shoulder roasts are large. Usually 3 pounds, plus! This means you are going to have a ton of pulled pork. If you have a super big family that works great. But if you're like me, you will likely have a lot of pulled pork left over. Good news: this freezes perfectly. Just put it into freezer safe dishes along with the sauce, seal them up tight and freeze. When you are ready to eat, thaw the pork before, or pop it frozen into an oven safe dish, covered, and cook at 375 for an hour.
baked potato, loaded baked potatoes, pulled pork, braised pork, honey pork, pork shoulder, pickled onions
Cooking liquid = flavorful thick sauce!
The best sauces come from the cooking liquid of flavorful meat! In this recipe the liquid used to cook the pork is simmered down into a thick, sweet sauce! After removing the pork shoulder from the dutch oven, simply pop the pot on your stovetop and simmer until the liquid is reduced and thick.
Loaded baked potato, or what else?
When you think of pulled pork you think of pulled pork sandwiches. I wanted to try something new, so this recipe is piling the pork up on a steamy baked potato. Feel free to make this honey pulled pork recipe and then use the pork however you wish! See my pulled pork sandwich recipe here, I show you the BEST gluten free bun brand too!
Honey Pulled Pork Loaded Potatoes
Description
Pork shoulder is braised for a few hours in the oven (or slow cooker). The braising liquid is reduced into a sticky sweet sauce. The pork is pulled and piled high on top of baked potatoes. Garnished with jalapeno slices and pickled red onions!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
For the Pickled Onion
-
-
-
-
-
Method
Prepare the Pork
-
- Heat 1 teaspoon of oil over medium heat in a dutch oven.
- Add pork. Sear on both sides until browned and crispy. 5 minutes per side.
- Add water, halfway up the side of the pork. About 2 cups. Add all of the remaining ingredients for the pork.
-
- Bring to a rapid simmer. Cover.
- Braise in the oven at 300 degrees for 2.5 hours.
- After 2.5 hours, increase heat to 325 degrees and flip meat over to coat in braising liquid. Cover. Continue to cook for another 30-45 minutes.
- Pork is done when a fork can easily be pushed into the meat, and the meat falls apart.
-
- Remove meat from braising liquid. Cover loosely.
- Put pot with braising liquid on stove and simmer at medium heat, stirring frequently, until reduced, and thick.
-
- Let meat rest 15 minutes before using two forks to pull it apart.
- Serve on top of a baked potato. Drizzle with the reduced braising liquid.
Make the Pickled Onions
-
- Simmer all ingredients in small saucepan for 2 minutes or until sugar is dissolved. Pour over onions in a heat safe dish. Let sit 10 minutes.
Note
Pork shoulder roasts are large. Usually 3 pounds, plus! This means you are going to have a ton of pulled pork. If you have a super big family that works great. But if you're like me, you will likely have a lot of pulled pork left over. Good news: this freezes perfectly. Just put it into freezer safe dishes along with the sauce, seal them up tight and freeze. When you are ready to eat, thaw the pork before, or pop it frozen into an oven safe dish, covered, and cook at 375 for an hour.
baked potato, loaded baked potatoes, pulled pork, braised pork, honey pork, pork shoulder, pickled onions
The best sauces come from the cooking liquid of flavorful meat! In this recipe the liquid used to cook the pork is simmered down into a thick, sweet sauce! After removing the pork shoulder from the dutch oven, simply pop the pot on your stovetop and simmer until the liquid is reduced and thick.
Loaded baked potato, or what else?
When you think of pulled pork you think of pulled pork sandwiches. I wanted to try something new, so this recipe is piling the pork up on a steamy baked potato. Feel free to make this honey pulled pork recipe and then use the pork however you wish! See my pulled pork sandwich recipe here, I show you the BEST gluten free bun brand too!
Honey Pulled Pork Loaded Potatoes
Description
Pork shoulder is braised for a few hours in the oven (or slow cooker). The braising liquid is reduced into a sticky sweet sauce. The pork is pulled and piled high on top of baked potatoes. Garnished with jalapeno slices and pickled red onions!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
For the Pickled Onion
-
-
-
-
-
Method
Prepare the Pork
-
- Heat 1 teaspoon of oil over medium heat in a dutch oven.
- Add pork. Sear on both sides until browned and crispy. 5 minutes per side.
- Add water, halfway up the side of the pork. About 2 cups. Add all of the remaining ingredients for the pork.
-
- Bring to a rapid simmer. Cover.
- Braise in the oven at 300 degrees for 2.5 hours.
- After 2.5 hours, increase heat to 325 degrees and flip meat over to coat in braising liquid. Cover. Continue to cook for another 30-45 minutes.
- Pork is done when a fork can easily be pushed into the meat, and the meat falls apart.
-
- Remove meat from braising liquid. Cover loosely.
- Put pot with braising liquid on stove and simmer at medium heat, stirring frequently, until reduced, and thick.
-
- Let meat rest 15 minutes before using two forks to pull it apart.
- Serve on top of a baked potato. Drizzle with the reduced braising liquid.
Make the Pickled Onions
-
- Simmer all ingredients in small saucepan for 2 minutes or until sugar is dissolved. Pour over onions in a heat safe dish. Let sit 10 minutes.
Note
Pork shoulder roasts are large. Usually 3 pounds, plus! This means you are going to have a ton of pulled pork. If you have a super big family that works great. But if you're like me, you will likely have a lot of pulled pork left over. Good news: this freezes perfectly. Just put it into freezer safe dishes along with the sauce, seal them up tight and freeze. When you are ready to eat, thaw the pork before, or pop it frozen into an oven safe dish, covered, and cook at 375 for an hour.
baked potato, loaded baked potatoes, pulled pork, braised pork, honey pork, pork shoulder, pickled onions
Loaded baked potato, or what else?
When you think of pulled pork you think of pulled pork sandwiches. I wanted to try something new, so this recipe is piling the pork up on a steamy baked potato. Feel free to make this honey pulled pork recipe and then use the pork however you wish! See my pulled pork sandwich recipe here, I show you the BEST gluten free bun brand too!
Honey Pulled Pork Loaded Potatoes
Description
Pork shoulder is braised for a few hours in the oven (or slow cooker). The braising liquid is reduced into a sticky sweet sauce. The pork is pulled and piled high on top of baked potatoes. Garnished with jalapeno slices and pickled red onions!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
For the Pickled Onion
-
-
-
-
-
Method
Prepare the Pork
-
- Heat 1 teaspoon of oil over medium heat in a dutch oven.
- Add pork. Sear on both sides until browned and crispy. 5 minutes per side.
- Add water, halfway up the side of the pork. About 2 cups. Add all of the remaining ingredients for the pork.
-
- Bring to a rapid simmer. Cover.
- Braise in the oven at 300 degrees for 2.5 hours.
- After 2.5 hours, increase heat to 325 degrees and flip meat over to coat in braising liquid. Cover. Continue to cook for another 30-45 minutes.
- Pork is done when a fork can easily be pushed into the meat, and the meat falls apart.
-
- Remove meat from braising liquid. Cover loosely.
- Put pot with braising liquid on stove and simmer at medium heat, stirring frequently, until reduced, and thick.
-
- Let meat rest 15 minutes before using two forks to pull it apart.
- Serve on top of a baked potato. Drizzle with the reduced braising liquid.
Make the Pickled Onions
-
- Simmer all ingredients in small saucepan for 2 minutes or until sugar is dissolved. Pour over onions in a heat safe dish. Let sit 10 minutes.
Note
Pork shoulder roasts are large. Usually 3 pounds, plus! This means you are going to have a ton of pulled pork. If you have a super big family that works great. But if you're like me, you will likely have a lot of pulled pork left over. Good news: this freezes perfectly. Just put it into freezer safe dishes along with the sauce, seal them up tight and freeze. When you are ready to eat, thaw the pork before, or pop it frozen into an oven safe dish, covered, and cook at 375 for an hour.
baked potato, loaded baked potatoes, pulled pork, braised pork, honey pork, pork shoulder, pickled onions
When you think of pulled pork you think of pulled pork sandwiches. I wanted to try something new, so this recipe is piling the pork up on a steamy baked potato. Feel free to make this honey pulled pork recipe and then use the pork however you wish! See my pulled pork sandwich recipe here, I show you the BEST gluten free bun brand too!
Honey Pulled Pork Loaded Potatoes
Description
Pork shoulder is braised for a few hours in the oven (or slow cooker). The braising liquid is reduced into a sticky sweet sauce. The pork is pulled and piled high on top of baked potatoes. Garnished with jalapeno slices and pickled red onions!
You Need
-
-
-
-
-
-
-
-
-
-
-
-
For the Pickled Onion
-
-
-
-
-
Method
Prepare the Pork
-
- Heat 1 teaspoon of oil over medium heat in a dutch oven.
- Add pork. Sear on both sides until browned and crispy. 5 minutes per side.
- Add water, halfway up the side of the pork. About 2 cups. Add all of the remaining ingredients for the pork.
-
- Bring to a rapid simmer. Cover.
- Braise in the oven at 300 degrees for 2.5 hours.
- After 2.5 hours, increase heat to 325 degrees and flip meat over to coat in braising liquid. Cover. Continue to cook for another 30-45 minutes.
- Pork is done when a fork can easily be pushed into the meat, and the meat falls apart.
-
- Remove meat from braising liquid. Cover loosely.
- Put pot with braising liquid on stove and simmer at medium heat, stirring frequently, until reduced, and thick.
-
- Let meat rest 15 minutes before using two forks to pull it apart.
- Serve on top of a baked potato. Drizzle with the reduced braising liquid.
Make the Pickled Onions
-
- Simmer all ingredients in small saucepan for 2 minutes or until sugar is dissolved. Pour over onions in a heat safe dish. Let sit 10 minutes.
Note
Pork shoulder roasts are large. Usually 3 pounds, plus! This means you are going to have a ton of pulled pork. If you have a super big family that works great. But if you're like me, you will likely have a lot of pulled pork left over. Good news: this freezes perfectly. Just put it into freezer safe dishes along with the sauce, seal them up tight and freeze. When you are ready to eat, thaw the pork before, or pop it frozen into an oven safe dish, covered, and cook at 375 for an hour.
baked potato, loaded baked potatoes, pulled pork, braised pork, honey pork, pork shoulder, pickled onions
Honey Pulled Pork Loaded Potatoes
Description
Pork shoulder is braised for a few hours in the oven (or slow cooker). The braising liquid is reduced into a sticky sweet sauce. The pork is pulled and piled high on top of baked potatoes. Garnished with jalapeno slices and pickled red onions!
You Need
For the Pickled Onion
Method
Prepare the Pork
-
- Heat 1 teaspoon of oil over medium heat in a dutch oven.
- Add pork. Sear on both sides until browned and crispy. 5 minutes per side.
- Add water, halfway up the side of the pork. About 2 cups. Add all of the remaining ingredients for the pork.
-
- Bring to a rapid simmer. Cover.
- Braise in the oven at 300 degrees for 2.5 hours.
- After 2.5 hours, increase heat to 325 degrees and flip meat over to coat in braising liquid. Cover. Continue to cook for another 30-45 minutes.
- Pork is done when a fork can easily be pushed into the meat, and the meat falls apart.
- Bring to a rapid simmer. Cover.
-
- Remove meat from braising liquid. Cover loosely.
- Put pot with braising liquid on stove and simmer at medium heat, stirring frequently, until reduced, and thick.
- Remove meat from braising liquid. Cover loosely.
-
- Let meat rest 15 minutes before using two forks to pull it apart.
- Serve on top of a baked potato. Drizzle with the reduced braising liquid.
- Let meat rest 15 minutes before using two forks to pull it apart.
Make the Pickled Onions
-
- Simmer all ingredients in small saucepan for 2 minutes or until sugar is dissolved. Pour over onions in a heat safe dish. Let sit 10 minutes.
Note
Pork shoulder roasts are large. Usually 3 pounds, plus! This means you are going to have a ton of pulled pork. If you have a super big family that works great. But if you're like me, you will likely have a lot of pulled pork left over. Good news: this freezes perfectly. Just put it into freezer safe dishes along with the sauce, seal them up tight and freeze. When you are ready to eat, thaw the pork before, or pop it frozen into an oven safe dish, covered, and cook at 375 for an hour.
baked potato, loaded baked potatoes, pulled pork, braised pork, honey pork, pork shoulder, pickled onions
