Greek Pulled Pork

Ingredients and Weight:

• 6 lbs boneless pork shoulder (pork butt)
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup dry white wine (optional)
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Preparation Time: 15 minutes

Cooking Time: 8-10 hours

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Trim excess fat from pork shoulder.
2. In a large bowl, combine olive oil, lemon juice, wine (if using), oregano, thyme, cumin, paprika, salt, and pepper.
3. Add pork shoulder to the marinade and mix well to coat.
4. Cover and refrigerate for at least 4 hours, or overnight.
5. Preheat oven to 250°F (120°C).
6. Transfer pork to a large roasting pan.
7. Roast for 8-10 hours, or until internal temperature reaches 190°F (88°C).
8. Remove pork from oven and shred with two forks.
9. Stir in chopped parsley and serve.

Nutritional Information:

Serving Size: 8 ounces

• Calories: 450
• Fat: 25 grams
• Protein: 35 grams
• Carbohydrates: 10 grams

Dish Characteristics:

• Tender and juicy pulled pork with a rich, savory flavor.
• Infused with the aromatic flavors of Greek spices.
• Perfect for serving with pita bread, rice, or potatoes.

User Comments:

• "The pulled pork was amazing! It was so tender and the Greek flavors were on point." - Sarah S.
• "This dish was easy to make and the results were incredible. My family loved it!" - John D.
• "The combination of lemon and herbs gave the pork a fantastic depth of flavor." - Mary J.

Special Precautions and Tips:

• Use a digital thermometer to ensure the pork reaches the correct internal temperature.
• If you don't have white wine, you can substitute chicken broth.
• Leftover pulled pork can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.