Melt in your mouth Shredded Pork with Onion Au Jus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 Pork Shoulder Cali Roast 9 lbs, bone in.4 cups water1 envelope Onion Soup Mix5 teaspoons minced garlic or garlic paste2 Tbs garlic powder2 Tbs onion powder2 Tbs turmeric1 Tbs paprika1 Tbs celery seed1 Tbs Italian Seasoning or Rosemary1-2 tsp red pepper flakes1 Tbs fresh ground pepperSalt to taste
This is calculated at 4, 4 oz servings to a pound of lean meat after cooking, but before adding back to broth. With broth, you'll get more servings per pound. I calculated at 20 for a rough estimate.
1. If possible, trim as much of the layer of fat off the roast as possible. This is easiest with sharp kitchen shears. Once you cut under one little flap, just keep pulling the thick skin upwards and snip at the membranes attaching it to the flesh. You will leave a very fine layer of fat, but you should see bits of flesh exposed. This will melt off as it cooks and you can pull away what remains as you shred it later.
--This is much easier if set out roast to room temperature, otherwise it's very cold and it's dangerous the be snipping when your fingers are numb.
2. Bring 4-6 cups of water to a boil. (Use about 4 cups for a smaller roast of 8-9 lbs. more water for a larger roast). Add in the onion soup mix, stir to combine.
3. Place the roast on a roasting rack in a large Dutch Oven.** Rub the defatted roast with the minced garlic mixed with 1 Tbs of water. This is so it's damp and the seasonings all adhere evenly. Sprinkle liberally with all the seasonings.
Place one of the bigger slabs of fat carefully on top of the roast, where the meat's most exposed, to keep it from drying out. (You will lift this off after it's done which is much easier than pulling off hot fat).
4. Carefully add the onion broth to the bottom of the pan, so as not to wash off the seasonings. The broth should come up to bottom of roast but not too far, just touching the bottom.
5. Cover tightly, and put into an oven that has been preheated to 400 degrees. Cook for 30 minutes, then turn down the oven to 350 degrees and cook approximately 3 hours.
This works out to 25-30 minutes per pound of roast.
6. When the roast is falling apart, take it out but leave the oven on at 300 degrees. Drain the juices and put into the fridge to separate the fat from the gravy.
7. Give the meat about half an hour to cool till you can handle it, then slice and pull the meat apart and put back into roasting pan. Remove bits of fat that you find as you do this, for leaner results.
Add the bones back to the pan as well, with whatever meat is still clinging to them.
--At this point, you can chill the whole thing and save to finish another day, just before you serve it.
8. When you've separated the fat off the gravy, pour the broth into the roasting pot with the meat, to cover it. You can add a little hot sauce, BBQ sauce or flavorings of your choice to this broth. Return it to the oven, tightly covered, for another 1-2 hours. (IF you chilled the broth overnight, warm it first in the microwave to make this quicker in the oven).
You can serve the meat in it's juice over rice or grains, or you can drain it slightly, add your favorite sauce and make shredded pork sandwiches.
**If you don't have a dutch over or other large, tightly covered roasting pan, use a large, deep roasting pan and seal very tightly with foil.
Number of Servings: 20
Recipe submitted by SparkPeople user CCKELLY3.
1. If possible, trim as much of the layer of fat off the roast as possible. This is easiest with sharp kitchen shears. Once you cut under one little flap, just keep pulling the thick skin upwards and snip at the membranes attaching it to the flesh. You will leave a very fine layer of fat, but you should see bits of flesh exposed. This will melt off as it cooks and you can pull away what remains as you shred it later.
--This is much easier if set out roast to room temperature, otherwise it's very cold and it's dangerous the be snipping when your fingers are numb.
2. Bring 4-6 cups of water to a boil. (Use about 4 cups for a smaller roast of 8-9 lbs. more water for a larger roast). Add in the onion soup mix, stir to combine.
3. Place the roast on a roasting rack in a large Dutch Oven.** Rub the defatted roast with the minced garlic mixed with 1 Tbs of water. This is so it's damp and the seasonings all adhere evenly. Sprinkle liberally with all the seasonings.
Place one of the bigger slabs of fat carefully on top of the roast, where the meat's most exposed, to keep it from drying out. (You will lift this off after it's done which is much easier than pulling off hot fat).
4. Carefully add the onion broth to the bottom of the pan, so as not to wash off the seasonings. The broth should come up to bottom of roast but not too far, just touching the bottom.
5. Cover tightly, and put into an oven that has been preheated to 400 degrees. Cook for 30 minutes, then turn down the oven to 350 degrees and cook approximately 3 hours.
This works out to 25-30 minutes per pound of roast.
6. When the roast is falling apart, take it out but leave the oven on at 300 degrees. Drain the juices and put into the fridge to separate the fat from the gravy.
7. Give the meat about half an hour to cool till you can handle it, then slice and pull the meat apart and put back into roasting pan. Remove bits of fat that you find as you do this, for leaner results.
Add the bones back to the pan as well, with whatever meat is still clinging to them.
--At this point, you can chill the whole thing and save to finish another day, just before you serve it.
8. When you've separated the fat off the gravy, pour the broth into the roasting pot with the meat, to cover it. You can add a little hot sauce, BBQ sauce or flavorings of your choice to this broth. Return it to the oven, tightly covered, for another 1-2 hours. (IF you chilled the broth overnight, warm it first in the microwave to make this quicker in the oven).
You can serve the meat in it's juice over rice or grains, or you can drain it slightly, add your favorite sauce and make shredded pork sandwiches.
**If you don't have a dutch over or other large, tightly covered roasting pan, use a large, deep roasting pan and seal very tightly with foil.
Number of Servings: 20
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 166.1
- Total Fat: 8.1 g
- Cholesterol: 56.9 mg
- Sodium: 339.6 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.6 g
- Protein: 17.1 g
Member Reviews
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MARTHAR3
Sounds very good that has been a rule of thumb in my mom's house for years remove most visible fat. So many possiblities wioth this. Tamale filling,taco's all sort of things. Grear recipe
Hugs Martha n tx - 11/4/08
Reply from CCKELLY3 (11/4/08)
Thanks for your comment, your my very first on a recipe. And it's a nice coincidence, since I took a baggie of this recipe out and made a new recipe tonight, Naked Shredded Pork Taco with Citrus, just as you mentioned, and it was good. Thanks for the idea, quick and fabulous