Are you looking for a flavorful and satisfying meal that is both paleo and keto-friendly? Look no further than this garlic pulled pork recipe. Slow-cooked to perfection, the pork shoulder is seasoned with cumin, garlic powder, and lime juice, giving it a mouth-watering taste that is sure to impress.
Garlic Pulled Pork
Pulled pork is a classic American favorite, and this recipe that has a rich garlic flavor will leave you wondering why you ever settled for anything less. The pork is so tender that it practically melts in your mouth, making every bite an indulgence. Plus, with the low carb and high protein content, this dish is perfect for those following a paleo or keto diet.
The recipe is simple to follow, requiring only a few minutes of prep time before placing it in the oven for four hours. The result is a juicy and delicious pork shoulder that is sure to be a crowd-pleaser. And, with the addition of garlic cloves and onion, the flavors are elevated to a whole new level.
To complete the meal, consider pairing the garlic-pulled pork with a side of roasted vegetables like our Dijon and pecan roasted asparagus or a side of sauteed garlic broccolini. Or, if you're feeling adventurous, try topping a salad with pork for a healthy and filling lunch option.
Serves: 6 Prep Time: 10 minutes Cook Time: 4 hours
- 4 lb pork shoulder
- ½ teaspoon ground cumin
- 1 tablespoon garlic powder
- 6 garlic cloves, peeled
- 2 tablespoon lime juice
- 1 onion
- 1 bay leaf
- Sea salt and freshly ground black pepper, to taste
How to Make Garlic Pulled Pork
Preheat the oven to 250°F/120°C.
In a small bowl, whisk together the lime juice with the ground cumin, garlic powder, salt, and black pepper.
Rub the spice mixture over the pork shoulder. Then, make 6 small incisions on the pork shoulder, and push a garlic clove into each of them.
In a large roasting pan, place the sliced onion then add the bay leaves and pork shoulder on top. Cover this with foil.
Place the pork shoulder into the oven for 4 hours, or until the meat falls apart and is easy to pull with a fork.
Once cooked, let the pork shoulder rest for 15 minutes, then pull and mix with the pan drippings before serving.
More Pulled Pork Recipes
Overall, this garlic pulled pork recipe is the perfect dish for anyone looking for a delicious and practical meal that is both paleo and keto-friendly. Since pork is so easy to prepare and popular, you may also like seeing these other pulled pork recipes below! Bookmark your favorites, print out the ones you want to make, or even pin them to Pinterest for later!
- Pulled Pork With BBQ Mustard Sauce Recipe
- Southwest Pulled Pork Salad Recipe
- Pulled Pork Stuffed Squash Recipe
- Mexican-Style Pulled Pork Recipe
- Pulled Pork Salad Recipe
- Spicy Pulled Pork Recipe
- Pulled Pork Stuffed Sweet Potatoes Recipe
- Asian Pulled Pork Recipe
Garlic Pulled Pork
- Begin by preheating your oven to 250°F/120°C.
- In a small mixing bowl, combine the lime juice, ground cumin, garlic powder, salt, and black pepper. Whisk together until thoroughly blended.½ teaspoon ground cumin, 1 tablespoon garlic powder, 2 tablespoon lime juice, Sea salt and freshly ground black pepper
- Proceed to massage the spice mixture into the pork shoulder until it is fully coated. Then, create 6 small incisions in the pork shoulder and insert a garlic clove into each one.4 lb pork shoulder, 6 garlic cloves
- Next, arrange the sliced onion at the bottom of a large roasting pan. Place the bay leaves on top of the onion, and then add the seasoned pork shoulder. Cover the pan with foil.1 onion, 1 bay leaf
- Bake the pork shoulder in the oven for approximately 4 hours, or until the meat is tender enough to pull apart easily with a fork.
- When done, allow the pork shoulder to rest for 15 minutes. Afterward, shred the meat and mix it with the pan drippings before serving.
- Add pan drippings and 1 to 2 cups of broth to a pan and reduce for a richer gravy or sauce to go over the pork.
- Pork shoulder is ideal for this, but you can also use a pork butt if you prefer.
- This pork can be frozen for up to 4 months after cooking.