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Bring the Family Back to the Table with Pulled Pork

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Herb Rub Oven-Braised Pulled Pork

(Family Features) The end of summer can leave families wanting more time to relax and spend with each other. Busy back-to-school schedules can make organizing family dinners difficult, but with a bit of planning and a menu featuring versatile pulled pork, everyone can gather around the dinner table for delicious meals throughout the week. Celebrate National Eat Together Week during the second week of September and make a commitment to connect with your family for an enjoyable meal experience reminiscent of carefree summer days.

For busy families wanting to spend more time together during back-to-school schedules, pulled pork is a great meal solution because it demands so little of cooks in the kitchen. One batch of pulled pork is simple to prepare and can easily be repurposed in a mouthwatering variety of dishes your family can enjoy the entire week.

Bring the family together with this Herb Rub Oven-Braised Pulled Pork recipe that's prepared low and slow in the oven. The tender, juicy pork is perfect on sandwiches one night, as a topping on fried rice the next, and as a hearty filling for DIY tacos the next. Simply prep a large roast in advance and enjoy quality time with your family, this week and beyond.

For more pulled pork tips and recipes, visit www.PorkBeInspired.com. Also, follow the National Pork Board on Facebook at www.facebook.com/PorkBeInspired, Twitter @AllAboutPork and on Pinterest at www.pinterest.com/PorkBeInspired.

Herb Rub Oven-Braised Pulled Pork

Ingredients
  • 2 teaspoons dried sage leaves
  • 2 teaspoons dried thyme leaves
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried rosemary leaves
  • 1 3-pound boneless pork shoulder or sirloin roast
  • 1 tablespoon canola oil or other neutral-flavored oil
  • 1 cup chicken broth

Preparation
    1. Preheat an oven to 300°F.
    2. In small bowl, combine sage, thyme, salt, and rosemary. Rub mixture over all sides of meat, pressing to adhere (if meat is tied together with twine or netting, just rub seasoning right over it).
    3. In large Dutch oven or large ovenproof skillet with a tight-fitting lid over medium-high heat, warm the oil. Add pork and brown on all sides, 6 to 8 minutes. Transfer meat to plate and set aside.
    4. Add broth to pan, scraping up any browned bits. Bring broth to a boil, and then return pork to pan. Cover and bake until the pork is very tender, 2 1/4 to 2 3/4 hours.
    5. Transfer meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.

Preparation Time
10 minutes

Cook Time
2 3/4 to 3 1/4 hours

Serves
Makes 8 to 10 servings

Notes, Tips & Suggestions
Serving Suggestions - If you like, you can make this a stovetop braise, slowly simmering it on the stovetop instead of in the oven. And feel free to experiment with the amounts and types of herbs, or use your favorite herb blend. Enjoy the pork also in pulled pork risotto, added to a grilled cheese sandwich, or piled on top of a big green salad.

SOURCE: National Pork Board



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