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Pulled Slow-Roasted Pork

Leftovers are best refrigerated with their cooking juices in an airtight container and reheated in tightly wrapped foil.


  • 1/4 cup olive oil
  • Zest of 1 orange
  • 5 cloves garlic minced or pressed
  • 1/2 teaspoon dried oregano preferably Mexican
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 1 21/2 pounds boneless pork shoulder, either butt or picnic, cut into 3 inch chunks


  1. Preheat the oven to 275ºF. In an 8-inch square baking dish, mix together the oil, orange zest, garlic, oregano, red pepper flakes, and 2 teaspoons salt. Add the pork and massage all over with the rub. 

  2. Cover the dish tightly with aluminum foil and roast for 3 hours, flipping the pieces after 11/2 hours. Remove from the oven and let rest until cool enough to handle.

  3. Preheat the broiler when ready to serve. Line a rimmed baking sheet with aluminum foil. Transfer the pork to a plate. Skim and reserve 3 tablespoons of fat from the baking dish. Shred each chunk of pork into a few thick pieces, spread the meat on the prepared baking sheet, drizzle with the reserved fat, and broil until the edges are crisped and lightly browned, 4 to 5 minutes. Season with salt and serve.