Pasture Raised Slow Cooked Pulled Pork


I served this dish last weekend at a farmer’s market demo in Austin and people went nuts. Even though it was just a demo, people were begging me to buy a plate of food. I also served this dish several years ago at the Weston Price conference. Since the meal for was 1200 people, I cooked this up in a huge 50 gallon pot called a steam kettle which was so big I had to stand on a ladder and stir with a huge wooden paddle. So many people ask me for this recipe that I figure it is about time to write it down. The secret to this dish is getting pork that has been pasture raised as it has a richness of flavor that is hard to come by from store bought meat. Pasture raised pork is high in Vitamin D due to the pigs being outside and absorbing sunlight. Store bought meat almost always comes from factory farms where pigs never see the light of day. Make sure to support our local farmers and an industry that values respect of the land, workers and animals.

Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Southwestern
Serves: 8
  • 2 tablespoons butter, ghee, olive oil or coconut oil for browning meat
  • 4-5 lb. pork shoulder (also known as pork butt) – this usually comes in a big hunk
  • 2 cups dry white wine
  • 2 cups chicken broth (preferably homemade)
  • Ground Cumin – 1 tablespoon
  • Ground Coriander – 2 tablespoon
  • Tumeric – 1 teaspoon
  • Chili Powder - 1 tablespoon (or Cayenne if you are more daring – use less)
  • Sea Salt – 1 tablespoon salt
  • 1 onion – diced
  • 6 cloves garlic – minced
  1. Rub salt and spices all over meat.
  2. Heat a cast iron skillet or Dutch oven with fat of choice until shimmering but not smoking.
  3. Place meat in pan and brown on all sides for several minutes.
  4. If using a dutch oven, leave pork in and add wine and broth. If using a crock pot, transfer to crock pot and then add wine and broth. Add onion and garlic. Cook on low heat so liquid is just bubbling for about 6-8 hours or until pork is falling apart tender.
  5. Serve with creamy polenta or shred for use in tacos. Keep the cooking liquid which will likely gel once refrigerated. This is very flavorful and will add richness to future dishes.



    • Amanda says

      If you are cooking this in a Dutch oven, I would suggest cooking it on pretty low heat like at 300 degrees in the oven or at a very low simmer on the stovetop. Thanks for the question.

    • Amanda says

      Great! Please let me know how it turns out. If it is not tender enough at 6 hrs, let it keep going until it starts to fall apart.

  1. Lanna says

    Just put this in the crockpot – am amazed at how delightfully easy this is to make. Got the pork from farmer Jim 🙂 And your shortribs were delicious this past weekend. Grateful to you. Many thanks!

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