Slow-Cooked Pulled Pork Sheet Pan Dinner

American · Year-round · 300 min · Serves 6 · By The Lesapor Kitchen

This hearty dish features slow-cooked pulled pork paired with a medley of roasted vegetables. Perfect for a comforting meal any time of the year.

Ingredients

• 4 pounds pork shoulder, bone-in
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1 tablespoon brown sugar
• 1 cup chicken broth
• 2 large sweet potatoes, cut into 1-inch cubes
• 1 large red onion, cut into wedges
• 3 bell peppers, assorted colors, sliced
• Flaky sea salt, to taste
• Olive oil, for drizzling

Method

1. Preheat the oven to 300°F (150°C).
2. Season the pork shoulder with salt, black pepper, smoked paprika, garlic powder, and brown sugar. Rub the spices into the meat.
3. Heat 2 tablespoons of olive oil over medium-high heat in a large oven-safe pot or Dutch oven. Sear the pork shoulder on all sides until browned, about 10 minutes total.
4. Add the chicken broth to the pot, cover with a tight-fitting lid or aluminum foil, and transfer to the oven. Cook for 4 hours or until the pork is tender and easily shredded with a fork.
5. While the pork is cooking, prepare the vegetables. Place the sweet potatoes, red onion, and bell peppers on a large sheet pan. Drizzle with olive oil and season with flaky sea salt to taste.
6. During the last 40 minutes of the pork cooking time, roast the vegetables in the oven alongside the pork until they are tender and caramelized.
7. Remove the pork from the oven and let it rest for 10 minutes. Shred the pork using two forks, discarding any excess fat or bone.
8. Serve the pulled pork with the roasted vegetables, drizzling with any remaining juices from the pot.