How to Make Stovetop Pulled Pork: Easy Meal Prep

Ingredients

• 2 lb Pork Butt (trim excess fat if desired)
• 2 tsp Kosher Salt (dry‑salt the pork and let rest)
• 2 tbsp Olive Oil (for browning)
• 0.5 Sweet Onion (chopped roughly)
• 4 Garlic Cloves (peeled and minced)
• 1 cup Beer (light lager or pilsner works best)
• 0.01 tsp Saffron Threads (a pinch, infused in the beer)
• 1 tsp Black Pepper (freshly ground)
• 1 cup Water (to adjust liquid level if needed)

Instructions

1. Dry‑Salt the Pork

   Generously rub the pork butt with 2 tsp kosher salt, place on a plate, and refrigerate uncovered for at least 1 hour to dry‑brine.

   Time: PT1H

2. Prep Aromatics

   Peel 4 garlic cloves and mince them. Peel and roughly chop half a sweet onion.

   Time: PT10M

3. Heat the Pan

   Place the skillet over medium‑high heat and add 2 tbsp olive oil. Let the oil shimmer.

   Time: PT5M

   Temperature: Medium‑high

4. Brown the Pork

   Add the pork butt to the hot pan. Brown all sides, turning with tongs, about 3‑4 minutes per side until a deep golden crust forms.

   Time: PT15M

   Temperature: Medium‑high

5. Sauté Onion & Garlic

   Push the pork to the side, add the chopped onion and minced garlic to the pan. Cook, stirring occasionally, until they turn light golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium

6. Add Beer and Saffron

   Pour 1 cup of beer into the pan, then sprinkle a pinch of saffron threads. Stir to combine and let the mixture come to a gentle simmer.

   Time: PT5M

   Temperature: Medium

7. Slow Simmer

   Cover the pan with a tight‑fitting lid. Reduce heat to low and let the pork cook slowly for 3‑4 hours, flipping the meat halfway through. The liquid should bubble gently, not boil vigorously.

   Time: PT3H30M

   Temperature: Low

8. Test Tenderness & Reduce Gravy

   Insert a fork into the pork; it should meet slight resistance. If tender, remove the pork and set aside. Pour the cooking liquid into a saucepan, bring to a boil, and reduce by half to concentrate flavor, about 20 minutes.

   Time: PT20M

   Temperature: Medium-high

9. Shred the Pork

   Using two forks or meat claws, pull the pork apart into shreds. Mix some of the reduced gravy into the meat for moisture, then serve with the remaining gravy on the side.

   Time: PT10M

10. Clean Up

    While the pork rests, wash all used utensils, pans, and cutting boards. Wipe the stove and work surfaces.

    Time: PT30M

Nutrition Facts

Calories

560

Protein

45g

Carbohydrates

5g

Fat

30g

Fiber

0g