Garlic Pulled Pork

So, this pulled pork is pretty much the greatest thing I’ve ever tasted.  I had a great pulled pork recipe before I started this diet, but it was a BBQ pulled pork, which is pretty much off limits now.  This pulled pork doesn’t have any BBQ sauce, and it absolutely doesn’t need it.  This was so tender and juicy…  Mmmm…  This is perfect for the crock pot as well!

This recipe came from the Four Hour Cookbook.


1 chunk o’ pork – I used a shoulder the first time, but in the future I may go with a loin or another less fatty cut.
1 Tbsp salt
2 Tbsp granulated garlic or garlic powder
1/2 tsp cumin
1 tsp black pepper
6 cloves of garlic, peeled
1 bay leaf
Juice of 1 lime

Mix together the salt, cumin, black pepper, garlic powder / granulated garlic.  Juice the lime over the seasonings, mix thoroughly.  Rub generously over the meat.  I cut slits into the meat and inserted the 6 cloves of garlic right in to the meat so the flavor cooks in to the meat.  Make sure the cuts are deep enough that the cloves don’t fall on to the bottom of the crock pot when the meat cooks down and shrinks, or the garlic will burn and ruin the flavor of the meat.

Once your meat is seasoned, let it sit for about half an hour before you start cooking.  I put the meat into a crock pot on high for 6 hours, but it was done and ready to eat after 4.  The internal temperature should be 190F throughout.  Once you reach the proper temperature, shut it down and let it sit for about 20 minutes, covered.

When you uncover, go ahead and tear it apart with a fork.  Leave the juices in the bottom of the crock and stir them in once you finish shredding.  That’s the flavor, friends!

This goes great with some refried beans and steamed broccoli!  Happy eating!

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