Oven-Roasted Pulled Pork Recipe

Prep Time: 10 mins	Total Time: 3 hrs 20 mins
Cook Time: 3 hrs 10 mins	Serves: 6-8

 

Ingredients:

For the Pork

• 3 tbsp. brown sugar
• 1 tbsp. kosher salt
• 1 tbsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. ground cumin
• Freshly ground black pepper
• 3-4 lb. boneless pork shoulder
• 2 tbsp. vegetable oil
• 12 oz. lager

For the Sauce

• 1 c. ketchup
• 3/4 c. apple cider vinegar
• 1/2 c. Dijon mustard
• 1/4 c. brown sugar
• 2 tbsp. Worcestershire
• buns, for serving

 

 

Directions:

1. Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
2. In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin then season with black pepper. Rub all over pork. (This can be done the night before.)
3. In a large dutch oven over medium high heat, heat oil. Working in batches, add pork, and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)
4. Pour beer around pork and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 2 ½ to 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork.
5. Remove pork from Dutch oven and let rest while you prepare barbecue sauce. To the pan drippings in the Dutch oven, whisk in ketchup, apple cider vinegar, brown sugar and Worcestershire. Put over medium-high heat and bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
6. Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
7. Serve warm with buns and more barbecue sauce.

 

 

Will Hamm, Hamm Homes LLC.
Aurora, Colorado
HammHomes@ymail.com
Call me at: 303-358-1147

Find me at: Facebook and HammHomes.com