Here is a very simple, tried and true, easy recipe for the BEST garlic roasted pulled pork. This recipe transcends all seasons and cooking abilities! I promise, you will not be disappointed.
This is my most requested recipe from friends and family. I have made it for Sunday football games, large picnics with the neighbors, and most recently, my sister made 100 pounds of this tasty pork for my nephew’s high school graduation party. I can say, without reservation, that this is one recipe that should be in your top 10!
2 Medium Pork Tenderloins
1 Head of Garlic, Minced
2-3 Cups of Chicken Broth (enough to cover the bottom of the pan with about an inch of liquid.
Salt & pepper to taste
1 Cup of Fresh Parsley, divided
2 Sprigs of Fresh Rosemary
1. Sear tenderloins on the stove top in a bit of olive oil
2. Once seared on all sides, sprinkle with salt and pepper and place in a roasting pan or crock pot
3. Add minced garlic, a few sprigs of rosemary, a handful of chopped parsley, and chicken broth (liquid should cover the tenderloins half way)
4. Roast in the oven at 325-350 until tender and easily pulled with a fork (about 90 minutes)
5. Remove meat from the liquid and pull apart. I suggest placing the cooked meat into a stand mixer with the paddle blade attached. After 2-3 rotations on medium speed, the meat will be perfectly shredded!
6. Strain liquid and pour over shredded meat
7. Add a new handful of chopped parsley to make it look pretty
Hints—Reserve the garlic and spices that you strain from the broth in case you need to add more liquid. I boil additional broth with the strained spices before I pour it into the meat. Also, if you need more flavor, sprinkle a bit of powdered chicken bouillon to the meat and broth.
Serve with provolone and fresh crusty rolls.
- Toss with your favorite barbecue sauce, or simply serve a variety of sauces on the side, to allow for individual customization.
- Use a pork shoulder instead of tenderloins
Tips: This can be made ahead of time and frozen. It is cost effective, and time conscious to make a very large batch, then divide it into gallon freezer bags based on your family’s serving sizes. It is also a great recipe for large parties. Make the pork ahead of time and freeze it until the night before.