Oven-Roasted Pulled Pork
Ingredients
For the Pork:
- 4-pounds boneless pork shoulder
- 3 tbsp. brown sugar, packed
- 1 tbsp. kosher salt
- 1 tbsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground cumin
- Freshly ground black pepper
- 2 tbsp. vegetable oil
- 12 ounces lager beer
For the BBQ Sauce:
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar, or more to taste
- 1/2 cup Dijon mustard
- 1/4 cup brown sugar
- 2 tbsp. Worcestershire sauce
- Buns, for serving
Instructions
To prepare the pork:
- Pre-heat oven to 300°F.
- 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; combine and season with black pepper.
- Rub all over pork and refrigerate over night.
- 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 3 hours.
- Remove lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more.
- Remove pork from Dutch oven and let rest while you prepare barbecue sauce.
To prepare BBQ Sauce:
- To the pan drippings in the Dutch oven, whisk in ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire.
- Over medium-high heat, bring mixture to a boil; reduce heat, and simmer until thickened slightly, about 5 minutes.
- Using two forks, shred pork.
- Toss shredded meat with about half the barbecue sauce.
- Serve warm with buns and more BBQ sauce.
