Oven Pulled Pork
Pork shoulder rubbed with smoky spices and roasted low and slow until it falls apart, then tossed with a tangy barbecue sauce.
- Servings
- 10
- Prep
- 20 min
- Cook
- 6 hr
- Total
- 6 hr 20 min
- Oven
- 300°F150°C
Ingredients
For the pork
For the sauce
Equipment
- Dutch oven or roasting pan with a lid or foil
- Small saucepan
Instructions
Heat the oven to 300°F. Mix the brown sugar, paprika, salt, garlic powder, onion powder, cumin and pepper and rub it all over the pork.Heat the oven to 150°C. Mix the brown sugar, paprika, salt, garlic powder, onion powder, cumin and pepper and rub it all over the pork.
Set the pork in the Dutch oven, pour the vinegar around it, cover tightly and roast for 4 hours.
Uncover and roast until the pork is dark, the bark is crusty and it pulls apart easily with a fork, 90–120 minutes. It should be well above 195°F.Uncover and roast until the pork is dark, the bark is crusty and it pulls apart easily with a fork, 90–120 minutes. It should be well above 91°C.
Meanwhile simmer the ketchup, vinegar, brown sugar, Worcestershire and mustard in the saucepan for 10 minutes.
Rest the pork for 15 minutes, then shred it with two forks, discarding any large pieces of fat. Toss with the pan juices and as much sauce as you like. Serve on buns with the extra sauce.
Notes
- Pulled pork freezes beautifully for 3 months. Reheat with a splash of water or broth.
- Coleslaw on top of the sandwich is traditional.
My notes
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Nutrition estimate
- Calories
- 610
- Protein
- 39 g
- Carbs
- 18 g
- Fat
- 41 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
