Pulled Pork – Connor Cooks

Connor Forbes
Connor Forbes
2 Min Read

Pulled Pork

By Connor Forbes

A pork shoulder is a gift that keeps on giving. My wife picked up about a 7 lb pork shoulder and I was using it to make meals for almost a week.

The day I made the pork shoulder we had baked potatoes topped with pulled pork. Then for other meals I made sandwiches, BBQ pulled pork over rice, pulled pork quesadilla’s and a pulled pork noodle soup. For a little over $20 worth of meat, I made a ton of meals.

So, when your bank account is hurting around the holidays, grab a pork shoulder from the store and dial up this recipe. You’ll be feeling like a thousand-aire. 


  • Pork Shoulder
  • 2 tbsp salt
  • 2 tbsp garlic powder
  • 2 tbsp white vinegar
  • 1 squeezed lemon
  • 1 tbsp Chinese 5 spice powder (optional)
  • 1 tbsp smoked paprika
  • 1 onion diced
  • 32 oz vegetable stock
  • Water to cover
  • 2 bay leaves

To Make

In a stock pot or large pasta pot, place your pork shoulder. Add in the vegetable stock, and water. Add in the salt, garlic and Chinese 5 spice powders, vinegar, lemon juice, paprika, onions, and bay leaves. Simmer covered for 6 hours – checking occasionally to make sure the liquid is still covering the shoulder – or until the pork is easily pulled with forks. 

For more recipes visit www.zapinin.com/food.

Pulled Pork - Connor Cooks
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