OVEN-ROASTED PULLED PORK

The easiest and, arguably, tenderest pulled pork comes out of the slow cooker. Here, we coat pork shoulder with a spice rub of dark brown sugar, chili powder, cumin, and cinnamon, then cook it on a bed of garlic and onions moistened with chicken broth.

Total Time- 3hr 20min

Preparation Time- 20min

Cooking Time- 3hr 0min


Ingredients-

For the fork-

• 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
• 4 lb. boneless pork shoulder
• 2 tbsp. vegetable oil
• 12 oz. lager

For the sauce-

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

Direction-

• Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
• 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.)
• 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!)
• 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.
• 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.
• Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
• Serve warm with buns and more barbecue sauce.

Recipe video