I can't believe I haven't blogged about this recipe yet. I made it months ago with my best friend and cooking buddy, Debe. I guess maybe it was a bit hectic since her daughter broke her arm that day while we were cooking and had to be rushed to the ER. I'm going with that excuse.
But really, there is no valid excuse. This pulled pork was amazingly good and super simple. Even my very picky eaters loved it and kept asking for more for days. This was the first time I'd cooked a pork shoulder and we actually finished it before it went bad in the fridge or freezer, and Eric, my wonderful husband, was out of town on a business trip. So it was just the kids and me inhaling an 8lb pork shoulder.
The recipe calls for a 4lb pork shoulder roast, but I could only find the big 8-pounders. So I doubled the recipe and hoped for the best. I forgot the lime juice, but it still turned out very tasty. The only hiccup that I had was that the roast wasn't getting tender and fall-y apart-y in the oven. After about 4 hours in the oven, I decided that it was time to put it in the crock pot. I left it to cook overnight on low and woke up to a tender, juicy, easily shredded, super garlicky pulled pork.
I think that I'll make this pulled pork again this weekend. I've had a difficult time getting enough protein in my diet. With this on hand, I doubt that will be a problem for the next week or so. The more likely problem will be keeping myself from eating a whole pound of it in one sitting.