Slow-roasted and deeply flavorful, this pulled pork is layered with smoky richness, bright citrus, and a balanced spice blend. Finished with a drizzle of Olive Amelia Key Lime Balsamic and served with Bourbon Barrel BBQ Sauce, it’s a simple, crowd-ready dish that’s perfect for gatherings or easy weekend cooking.
Ingredients:
For the Pork
- 4-5 lb pork shoulder
- 2-3 tablespoons Olive Amelia Olive Wood Smoked Olive Oil
- 1/4 -1/2 cup Olive Amelia Key Lime White Balsamic
For the Rub
- 2-3 tablespoons Salt Sisters Butcher’s Blend Salt
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
For Serving
- Bourbon Barrel BBQ Sauce
- Optional: buns, slaw, or pickles
Instructions:
- Preheat your oven to 300°F. Place the pork in a large roasting pan and rub it generously with the Olive Amelia Olive Wood Smoked Olive Oil.
- In a small bowl, combine the Salt Sisters Butcher’s Blend Salt, brown sugar, smoked paprika, and black pepper. Coat the pork thoroughly with the rub, pressing it into the surface to ensure even coverage.
- Cover tightly with aluminum foil or a lid and slow-roast for about 8 hours, or until the pork is fork-tender and reaches an internal temperature of 205°F.
- Remove from the oven and let rest for 15 minutes. Shred the pork using two forks, mixing it with the rendered juices.
- Drizzle the Olive Amelia Key Lime White Balsamic over the shredded pork and toss gently to coat.
- Return the pan to the oven, uncovered, at 425°F for 10 minutes to lightly crisp the edges.
- Serve warm with Bourbon Barrel BBQ Sauce on the side or spooned over the top. Finish as desired with buns, slaw, or simple sides.
This recipe can also be adapted for a slow cooker, smoker, or indirect heat cooking methods.