Pulled Pork with Baklouti Green Chili Oil

A great dish for year round! Warm up winter, bring it to Game Day, or make amazing tacos in the summer.
Dish Type:

Dairy Free, Gluten Free, Main Dishes, Meat and Seafood, Nut Free


All Year

Prep Time:

12+ hours




  • 4 lbs Pork Shoulder
  • 1 cup SOOC Black Cherry Dark Balsamic Vinegar
  • ½ cup SOOC Smoked Applewood or Black Lava Sea Salt
  • ¼ cup Brown Sugar
  • 7 cups cold Water For the sauce
  • ¼ cup SOOC Baklouti Green Chili Oil
  • ¼ cup SOOC Black Cherry Dark Balsamic Vinegar
  • 2 Tbsp Mustard
  • any pan juices, fat poured off

Products used: Baklouti Green Chili Olive Oil , Black Cherry Balsamic Vinegar , Hawaiian Black Lava Sea Salt , Smoked Applewood Sea Salt


  • Brine the pork overnight: Dissolve first the salt and then the sugar into the vinegar and water. Rinse the pork and place in a zip lock bag. Pour in the brine and refrigerate for 12-24 hours. Be sure to place the bag in a pan in case the bag leaks.
  • When the pork is ready, remove from the brine and pat dry. Preheat oven to 225°F while the pork comes to room temperature.
  • Place in the oven and cook for 5 to 7 hours (approximately 1.5 to 2 hours per pound) until the internal temperature reaches 170°F. Turn off the oven. Allow the pork to rest tightly wrapped with aluminum foil for 1 hour.
  • Meanwhile reduce the sauce ingredients in a saucepan. Uncover the pork and pull it apart with a fork then drizzle the sauce over the pork and stir to disperse. Serve on buns or with mixed greens drizzled with your favorite vinaigrette.