Oven-Roasted Pulled Pork
Total Time:4 1/2 hours, 30 minutes active
Pulled pork is a crowd-pleaser, and this method will give you a tender, sweet and tangy dish. Using the oven gives the added benefit of creating some browned burnt ends, which are the slightly chewy bits on the edge of the roast. This recipe makes a big batch and freezes well, so you can save part for a day when you don’t feel like cooking.
- 4 pounds boneless pork shoulder
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 2 tablespoons vegetable oil
- 12 ounces lager beer or apple juice
- 1 1/2 cups ketchup
- 1/4 cup apple cider vinegar
- 1/2 cup Dijon mustard
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 12 buns
Bread and butter pickles, sliced sweet onions and pickled peppers (optional)
- Preheat the oven to 300 F. and adjust the racks so you can fit a Dutch oven with the lid on. If desired, trim some of the fat from the outside of the roast (the liquids will be used for the sauce, so all the rendered fat will be in the dish). The pork should fit in a large Dutch oven; if necessary, cut to fit.
- In a small bowl, mix the brown sugar, salt, smoked paprika and cumin. Rub all over the pork.
- Place the Dutch oven over medium-high heat and let heat for several seconds before drizzling in the oil. Let the oil heat for a few seconds and then place the pork in the pan. Let it brown for about two minutes before turning carefully to brown all sides. When the pork is browned, pour in the lager or apple juice. Stand back to avoid the steam and fat spatters that the liquid will create when added to the Dutch oven.
- Cover the Dutch oven, place in the preheated oven and set a timer for three hours. After three hours, uncover the pan and use tongs to turn the pork over. Return to the oven for one hour, until the meat is easily pierced with a knife and some browned edges are visible.
- Remove from the oven and transfer the cooked pork to a large bowl to cool, leaving the liquids in the Dutch oven.
- In a medium bowl, combine the ketchup, cider vinegar, Dijon mustard, brown sugar and Worcestershire sauce, then stir them into the liquid in the Dutch oven. Turn the burner to medium-high heat and bring to a boil, stirring, then reduce the heat to keep the liquids simmering. Cook, stirring frequently for 10 to 15 minutes to thicken the sauce. Remove from heat.
- When the pork is cool enough to handle, use two forks to shred the meat.
- Stir the cooked meat into the sauce to mix and heat through.
- Serve the pulled pork on buns with fixings, such as bread and butter pickles, sliced sweet onions and pickled sweet or hot peppers, if desired.
Serve these sandwiches alongside spicy collard greens or coleslaw.
Tips and Notes
The finished pulled pork can be cooled and refrigerated, tightly covered, for up to three days, or frozen for up to four months.
460 calories, 21 g. fat, 80 mg. cholesterol, 800 mg. sodium, 24 g. carbohydrate, 1 g. fiber, 31 g. protein