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  • All Year
  • 12+ hours
  • Serves 6

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Recipe Products

Baklouti Green Chili Olive Oil

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Black Cherry Balsamic Vinegar

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Smoked Applewood Sea Salt

Hawaiian Black Lava Sea Salt

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Pulled Pork with Baklouti Green Chili Oil

A great dish for year round! Warm up winter, bring it to Game Day, or make amazing tacos in the summer. Recipe courtesy of Chef Alyssa Dion.

Ingredients

  • 4 lbs pork shoulder
  • 1 C SOOC Black Cherry Dark Balsamic Vinegar
  • ½ C SOOC Smoked Applewood or Black Lava Sea Salt
  • ¼ C brown sugar
  • 7 C cold water
  • For the sauce:
  • ¼ C SOOC Baklouti Green Chili Oil
  • ¼ C SOOC Black Cherry Dark Balsamic Vinegar
  • 2 T mustard
  • any pan juices, fat poured off

Directions

  • 1. Brine the pork overnight: Dissolve first the salt and then the sugar into the vinegar and water. Rinse the pork and place in a zip lock bag. Pour in the brine and refrigerate for 12-24 hours. Be sure to place the bag in a pan in case the bag leaks.
  • 2. When the pork is ready, remove from the brine and pat dry. Preheat oven to 225°F while the pork comes to room temperature.
  • 3. Place in the oven and cook for 5 to 7 hours (approximately 1.5 to 2 hours per pound) until the internal temperature reaches 170°F. Turn off the oven. Allow the pork to rest tightly wrapped with aluminum foil for 1 hour.
  • 4. Meanwhile reduce the sauce ingredients in a saucepan. Uncover the pork and pull it apart with a fork then drizzle the sauce over the pork and stir to disperse. Serve on buns or with mixed greens drizzled with your favorite vinaigrette.

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Pulled Pork with Baklouti Green Chili Oil

  • All Year
  • 12+ hours
  • Serves 6

A great dish for year round! Warm up winter, bring it to Game Day, or make amazing tacos in the summer. Recipe courtesy of Chef Alyssa Dion.

Ingredients

  • 4 lbs pork shoulder
  • 1 C SOOC Black Cherry Dark Balsamic Vinegar
  • ½ C SOOC Smoked Applewood or Black Lava Sea Salt
  • ¼ C brown sugar
  • 7 C cold water
  • For the sauce:
  • ¼ C SOOC Baklouti Green Chili Oil
  • ¼ C SOOC Black Cherry Dark Balsamic Vinegar
  • 2 T mustard
  • any pan juices, fat poured off

Directions

  • 1. Brine the pork overnight: Dissolve first the salt and then the sugar into the vinegar and water. Rinse the pork and place in a zip lock bag. Pour in the brine and refrigerate for 12-24 hours. Be sure to place the bag in a pan in case the bag leaks.
  • 2. When the pork is ready, remove from the brine and pat dry. Preheat oven to 225°F while the pork comes to room temperature.
  • 3. Place in the oven and cook for 5 to 7 hours (approximately 1.5 to 2 hours per pound) until the internal temperature reaches 170°F. Turn off the oven. Allow the pork to rest tightly wrapped with aluminum foil for 1 hour.
  • 4. Meanwhile reduce the sauce ingredients in a saucepan. Uncover the pork and pull it apart with a fork then drizzle the sauce over the pork and stir to disperse. Serve on buns or with mixed greens drizzled with your favorite vinaigrette.