Oven-Braised Pulled Pork
Pork shoulder rubbed with smoky spices and braised low in the oven until it falls apart, then shredded and tossed with its juices and barbecue sauce. Feeds a crowd.
Chef's note Slow cooker version: same rub and setup, on low for 8 to 10 hours. You lose some crust but gain a hands-off day.
Chef's note Slow cooker version: same rub and setup, on low for 8 to 10 hours. You lose some crust but gain a hands-off day. Pulled pork freezes great with a little of its juice, so go big.
Ingredients
- 2 tbsp brown sugar packed
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 5 lb boneless pork shoulder (Boston butt)
- 1 yellow onion thickly sliced
- ½ cup apple cider vinegar
- ½ cup chicken broth or water
- 1 cup barbecue sauce divided
- 10 hamburger buns
Steps
Heat the oven to 300°F. Mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp kosher salt, 2 tsp black pepper, 2 tsp garlic powder, 1 tsp ground cumin and 1 tsp chili powder, and rub it all over the 5 lb boneless pork shoulder (Boston butt), pressing it into every crevice.
Scatter 1 yellow onion in a Dutch oven and set the pork on top, fat side up. Pour ½ cup apple cider vinegar and ½ cup chicken broth or water around the pork, not over it, so the rub stays put.
Cover and roast 4 1/2 to 5 hours, until the pork is falling apart and a fork twists easily in the thickest part (about 200°F inside). Uncover for the last 30 minutes to darken the crust.
Move the pork to a board and rest 15 minutes. Skim the fat off the juices in the pot.
Shred the pork with two forks, discarding any big pieces of fat. Toss with a few ladles of the juices and ½ cup barbecue sauce. Pile onto 10 hamburger buns and pass the rest of the sauce (½ cup barbecue sauce) at the table.
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