Ultra-Juicy Pulled Pork (with Onion Marinade Secret)
This pulled pork takes inspiration from the onion-heavy marinades of Armenia, Georgia, and the Caucasus region, where sliced onions are used to tenderize meat and infuse it with flavor. After a slow cook, the pork is tossed in barbecue sauce creating a sweet, tangy, and deeply savory finish.
Ingredients
For the Pork & Marinade
- 3 pound boneless pork shoulder (Boston butt)
- 3 large yellow onions thinly sliced
- 6 cloves garlic minced
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
For Slow Cooking
- 1 cup chicken stock
- 2 bay leaves
Instructions
Marinate the Pork
- Place the pork shoulder in a large bowl or zip-lock bag.
- Add the sliced onions, garlic, salt, pepper, smoked paprika, coriander, thyme, vinegar, and olive oil. Massage everything together until the pork is thoroughly coated and surrounded by the onions.
- Cover and refrigerate for 4-12 hours (overnight is best).
Sear the Pork
- Remove the pork, reserving all of the onions.
- Turn the slow cooker to saute mode. Add a drizzle of oil and sear the pork on all sides until deeply browned, about 3–4 minutes per side.
Slow Cook
- Spread the reserved marinated onions across the bottom of the slow cooker.
- Place the seared pork on top. Add the chicken stock and bay leaves.
- Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the pork is fall-apart tender.
Shred
- Transfer the cooked pork to a large bowl and shred with two forks.
Finish the Pulled Pork
- Serve with your favorite BBQ sauce over the shredded pork and toss until evenly coated. Let the pork rest for 10 minutes to absorb the flavors.
Notes
Serving: In a bun with coleslaw, and pickles.
In a BBQ Burrito bowl on top of rice with beans, pickled onions, avocado, lime and other favorite toppings