Oven-roasted pulled pork is just about the easiest and most inexpensive way to feed a crowd of meat lovers.
2.5 to 3 lbs. pork roast
1/4 cup olive oil
2 tablespoons Tandoori Masala seasoning
2 teaspoons sea salt
1 teaspoon red chili flakes
1 cup white wine
2 cups water
2 cups chicken broth
1 1/2 cups J&A Sweet Pepper Relish
- Pre-heat oven to 400°F, then reduce to 300°F.
- Put the olive oil in a heavy cast iron skillet over medium high heat. Coat the pork roast all over with the Tandoori Masala seasoning and sea salt. Put in the hot skillet and brown all over. Add the wine and sizzle for about 5 minutes burning off the alcohol. Add the red chili flakes and water. Add 1/2 cup of the Sweet Pepper Relish and blend into the liquid.
- Cover the pot with doubled foil and then a lid. Cook in a preheated 400°F oven for about an hour, checking for water and adding chicken broth as needed. Reduce heat to 300°F and cook another 1.5 hours adding chicken broth as needed. The pork should be fork tender and pull apart easily shredding into nice pieces. Leave only about 1 cup of liquid in the pot.
- Add the remaining Sweet Pepper Relish and toss and blend into the meat. Cover with the lid and let it sit for about 30 minutes to absorb the flavors.