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.
- Serves: 8 persons
- 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
Step 1Gather the ingredients.
Step 2Pat the meat dry with paper towels. Trim off any large pieces of excess fat.
Step 3Mix the rub ingredients together and thoroughly coat all sides of the pork, and into any folds in the meat
Step 4Preheat oven to 215 F.
Step 5Place the pork, fattier side up, in a large Dutch oven .
Step 6Pour 1/3 cup water into a small, ovenproof ramekin, and add the liquid smoke.
Step 7Place 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 8Cover tightly with the lid, and place in the center of the preheated oven.
Step 9Roast 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 10Place the pork on a cutting board and use forks to pull it apart into small pieces.
Step 11Taste for salt and spice level, and adjust the seasoning.
Step 12Serve warm or room temperature on soft rolls splashed with some of your favorite barbecue sauce .