Pulled Pork with Olive Wood Smoked Olive Oil and Jalapeño Balsamic
Perfect for game day, picnics, or a delicious lunch any day, this pulled pork recipe is packed full of flavour! The smoky richness of Olive Wood Smoked Olive Oil is balanced by the tart punch of Jalapeño Balsamic. Load the pork up on a bun with some slaw and pickled onions and dig in!
Pulled Pork with Olive Wood Smoked Olive Oil and Jalapeño Balsamic
Allan Hussey
6-8
10 hours
American
Main, Sandwich
Perfect for game day, picnics, or a delicious lunch any day, this pulled pork recipe is packed full of flavour! The smoky richness of Olive Wood Smoked Olive Oil is balanced by the tart punch of Jalapeño Balsamic. Load the pork up on a bun with some slaw and pickled onions and dig in!
Ingredients
- 4-5 lb. pork shoulder
- 2 Tbsp. Olive Wood Smoked Olive Oil
- ½ Cup Jalapeño Balsamic
Dry Rub
- 2 Tbsp. Brown sugar
- 2 Tsp. Smoked paprika
- 2 Tsp. Garlic powder
- 1 ½ Tsp. Onion powder
- 1 Tsp. Cumin
- 1 Tsp. Mustard powder
- 1 Tsp. Sea salt
- ½ Tsp. Black pepper
- ½ Tsp. Cayenne pepper
Directions
Preheat your oven to 300°F. Place the pork in a large roasting pan. Rub it generously with the Olive Wood Smoked Olive Oil.
Make the dry rub by combining all the spices in a small bowl. Coat the pork thoroughly with the rub, ensuring it’s evenly distributed.
Cover and slow-roast the pork tightly with aluminum foil or a lid. Bake for 8 hours or until the pork is fork-tender and reaches an internal temperature of 205°F.
Remove from the oven and let it rest for 15 minutes. Shred the pork using two forks, mixing it with the rendered juices.
Drizzle the Jalapeño Balsamic Vinegar over the shredded pork and toss to coat evenly.
Return the pan to the oven, uncovered, at 425°F for 10 minutes.
Hi @Cathy, yes absolutely! That will ensure the meat is even more juicy. Enjoy!
Can I use my slow cooker instead of the oven? Thanks
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