The Perfect Potluck Pulled Pork

I hope everyone had a fun and relaxing Fourth of July! I was lucky enough to spend mine down the shore, surrounded by family, friends, sunshine, and salty air. It was four rejuvenating days filled with beach games, back bay floats, belly laughs, and live music — exactly the kind of reset I needed.

One of our favorite traditions each year is a big family dinner — potluck-style, of course. This time we had 21+ people at the table! For my contribution, I decided to make pulled pork… and it was a total hit. So much so that I knew I had to share the recipe with you here.

While I doubled the recipe for the crowd, I’ve scaled it down to serve about 6–8 people — or just you and some glorious leftovers.

Ingredients:

• 3lbs boneless pork shoulder

• 2½ tbsp Italian seasoning

• 2 tsp salt

• 2 tsp paprika

• 2 tsp cumin

• 1 tsp ground black pepper

• ½ tsp garlic powder

• 2 medium red onions, sliced into thick wedges

• 1 cup chicken broth

• 4 garlic cloves, roughly chopped

• A few sprigs each of fresh rosemary, thyme, and oregano

Instructions:

• Preheat your oven to 300°F (or prep your slow cooker if using one).

• Line a deep roasting dish or Dutch oven with parchment paper.

• Layer the sliced red onions and chopped garlic at the bottom of the pan — this becomes a flavorful bed for the pork.

• Trim excess fat from the pork shoulder, if needed.

• In a small bowl, mix the dry rub: Italian seasoning, salt, paprika, cumin, black pepper, and garlic powder.

• Rub the spice mixture generously over the pork, massaging it in. If there’s any leftover rub, sprinkle it over the top.

• Place the pork on top of the onion bed in the pan.

• Pour the chicken broth around (not over) the pork to keep it juicy while it cooks.

• Place the sprigs of fresh herbs around the pork for extra aroma.

• Cover tightly with foil or a lid, then roast at 300°F for 4-6 hours, or until the pork is tender enough to shred easily with a fork. (Alternatively, you can place the pork in a crockpot, on a high setting for 4-6 hours)

I usually serve this pork with a simple salad and some rice, or I turn it into a pulled pork sandwich with cheese and pickled hot peppers on top — it’s so good. It’s one of those dishes that’s super versatile and always satisfying, no matter how you plate it.

Mark your calendar — some upcoming events:

• INSTAGRAM LIVES:

  • July 8th @ 10 AM EST - How to Release Limiting Beliefs, co-host Sandra Lee

  • July 22nd @ 10 AM EST - The Anger Manifestation, co-host Sandra Lee