BEST MEAT FOR PULLED PORK RECIPES

Name: Oven-Roasted Pulled Pork
Prep time: 10 min
Total time: 3 h 20 min
Yield: 6-8
Cuisine: American
Ingredients: 4 lb. boneless pork shoulder; 3 tbsp. packed 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; 2 tbsp. vegetable oil; 12 oz. lager; 1 1/2 c. ketchup; 1/3 c. apple cider vinegar; 1/2 c. Dijon mustard; 1/4 c. packed brown sugar; 2 tbsp. Worcestershire sauce; Buns, for serving

BEST PULLED-PORK RECIPE OVEN - HOW TO MAKE PULLED PORK

Best Pulled-Pork Recipe Oven - How to Make Pulled Pork image

This easy pulled-pork recipe cooked in the oven makes the BEST pulled-pork sandwiches.

Provided by Lauren Miyashiro

Categories dairy-free dinner party picnic tailgate dinner main dish meat

Total Time 3 hours 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 16

Ingredients

4 lb. boneless pork shoulder
3 tbsp. packed 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
2 tbsp. vegetable oil
12 oz. lager
1 1/2 c. ketchup
1/3 c. apple cider vinegar
1/2 c. Dijon mustard
1/4 c. packed brown sugar
2 tbsp. Worcestershire sauce
Buns, for serving

Steps:

Make pork: 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 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.
Make barbecue 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.
Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
Serve warm with buns and more barbecue sauce.

Nutrition Facts : Calories 634 calories

BEST PULLED-PORK RECIPE OVEN - HOW TO MAKE PULLED PORK

Best Pulled-Pork Recipe Oven - How to Make Pulled Pork image

This easy pulled-pork recipe cooked in the oven makes the BEST pulled-pork sandwiches.

Provided by Lauren Miyashiro

Categories dairy-free dinner party picnic tailgate dinner main dish meat

Total Time 3 hours 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 16

Ingredients

4 lb. boneless pork shoulder
3 tbsp. packed 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
2 tbsp. vegetable oil
12 oz. lager
1 1/2 c. ketchup
1/3 c. apple cider vinegar
1/2 c. Dijon mustard
1/4 c. packed brown sugar
2 tbsp. Worcestershire sauce
Buns, for serving

Steps:

Make pork: 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 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.
Make barbecue 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.
Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
Serve warm with buns and more barbecue sauce.

Nutrition Facts : Calories 634 calories

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