Oven Roasted Pulled Pork
This recipe takes half a day, but the building anticipation makes that first bite into the sticky, succulent pulled pork meat even better.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 3 ½to 4-pound pork shoulder roast (also called pork butt or Boston butt)
- Optional: 1 teaspoon liquid smoke
- For the Dry Rub:
- 2tablespoon brown sugar
- 1tablespoon salt
- 1tablespoon black pepper (freshly ground)
- 1tablespoon paprika
- 2teaspoon chili powder
- 2teaspoon garlic powder
- 2teaspoon onion powder
- 2teaspoon ground cumin
- 1teaspoon cayenne
Instructions
Step 1
Gather the ingredients.Step 2
Pat the meat dry with paper towels. Trim off any large pieces of excess fat.Step 3
Mix the rub ingredients together and thoroughly coat all sides of the pork, and into any folds in the meatStep 4
Preheat oven to 215 F.Step 5
Place the pork, fattier side up, in a large Dutch oven .Step 6
Pour 1/3 cup water into a small, ovenproof ramekin, and add the liquid smoke.Step 7
Place this ramekin in the Dutch oven next to the meat. As the pork roasts, this will introduce moisture to the cooking environment, as well as add a subtle smokiness to the meat.Step 8
Cover tightly with the lid, and place in the center of the preheated oven.Step 9
Roast pork for 12 hours, or until fork tender. If you're using a thermometer , the internal temperature will be around 200 F. Turn off the oven and allow the pork to rest for 1 hour before removing.Step 10
Place the pork on a cutting board and use forks to pull it apart into small pieces.Step 11
Taste for salt and spice level, and adjust the seasoning.Step 12
Serve warm or room temperature on soft rolls splashed with some of your favorite barbecue sauce .Step 13
Enjoy.