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Recipe: Best-Ever Pulled Pork

Fly Feet Runnin - Best-Ever Pulled Pork

This is a great meal to make on a lazy Sunday – you’ll have extra to fuel you through your week!



  • 4 pounds pork butt

  • salt and pepper to taste

  • extra virgin olive oil for the pan

  • 6 garlic cloves, peeled and smashed

  • 1 yellow onion, roughly chopped

  • 2 teaspoons cumin seeds

  • 3 bay leaves, torn in half

  • 1 quart chicken stock



  1. Preheat oven to 300 degrees F.

  2. Generously salt and pepper the pork.

  3. In a large dutch oven, heat a few tablespoons of olive oil over medium-high heat. Sear pork on all sides until a brown crust forms. Remove from the pan and set aside.

  4. Add garlic, onions, cumin seeds, and bay leaves. Saute until the onions are soft.

  5. Add chicken stock to the pan, scraping up an brown bits that have attached themselves to the bottom of the pan. Add the pork.

  6. Cover with lid slightly ajar and roast for 4 hours. Removed lid and roast for an additional hour.

  7. Remove from the oven and allow to cool. Use two forks (or your hands!) to pull the pork into chunks.