Raise your hand if you love BBQ but have never made pulled pork at home… you’re not alone! Just a few short weeks ago I would have been in the crowd with my hand in the air but that has now changed. I have since become a pulled pork master (OK maybe not MASTER persay but I’m getting pretty darn good with the stuff). I’m not sure why I never tried at it home; I guess it just seemed like a lot of work but I stand before you on the other side of my pulled pork attempts to tell you first hand that it is simple. While it may look like a lot of steps, they are easy peasy enough for even the novice chef to complete.
Try this recipe out for yourself and you will see what I mean. This juicy, flavorful and versatile dish is now my go to for family get togethers and lazy Sundays alike.
I hope you and your family enjoy it as much as we have.
WHY you should give it a try:
Pork Shoulder
- The nutritional information for pork shoulder will vary as the cuts of meats in each grocery store are not identical.
- This cut of meat is not known for its low fat characteristics, therefore, this dish is something I only recommend on special occasions, not as a part of your everyday diet. For more information on balance, read here.
- Though it may not be the leanest meat around it is chalked-full of health benefits. In a 100g serving, you will find: 17g of protein, .5mg of thiamin and B6, and .9 mcg of B12.
- Pork is also key in suppling selenium, zinc and phosphorus.
WHERE to get the goods:
- When it comes to the consumption of meat, I highly recommend finding a local farmer. This way, you can become knowledgeable about the practices of the farmer and how your meat was raised. Buying from local farmers is also a great way to support your community and local economy.
- The same goes for the beer you choose for this recipe. A locally brewed beer always taste better and brings the same benefits to your community as supporting farmers. Shop small!
HOW to enjoy it:
- The ways to use this pulled pork are endless! For this post I have shown them as sliders but it can also be used in enchiladas, on nachos, add it to a salad, top your favorite casserole with it, etc.
- Here I have topped it with my cole slaw on a slider bun.. So good!
Easy Peasy Oven Roasted Pulled Pork
2016-07-01 13:32:18
Serves 6
Prep Time
24 hr
Cook Time
4 hr
Total Time
30 hr
For the rub
- 1/3 cup packed brown sugar
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp salt
- 2 tsp ground black pepper
- 1 tsp ground mustard
- 1 tsp cayenne powder
- 1 tbsp spicy brown mustard
The rest
- 4-6 lb pork shoulder, bone-in
- 1 lager beer of your choice, I used Pacifico
- 1 large onion, sliced
- 1/4 cup sliced peppercinis with the juice
- 2 tbsp Worchestershire sauce
- 3-4 dashes liquid smoke, optional
Instructions
- Mix the packed brown sugar, cumin, chili powder, onion powder, garlic powder, paprika, salt, pepper, ground mustard and cayenne powder in a small bowl.
- Pat the shoulder dry and cover with the brown mustard, this will help the rub stick to the meat.
- This is where the fun begins, prepare to get messy- Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
- While the meat sits, mix the onion, peppercinis, Worchestershire sauce, and liquid smoke together and let sit in the fridge as well. The onions will soak up the flavor of juices making them a great flavor addition to the rub.
- If you have time, searing will deepen the final flavor of your pork and give it some textural contrast. Warm the oil in the Dutch oven over medium-high heat. Sear the pork on all sides.
- Remove from heat and nestle the onions in the pan around the meat.
- Pour the liquid over the top of the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.
- Set the Dutch oven with the pork over medium-high heat and bring the liquid to a simmer.
- Once simmering, cover the Dutch oven and transfer the whole pot to the oven.
- Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. Total cooking time will be 2 to 4 hours depending on the amount of pork and whether it's bone-in (which takes longer to cook).
- The pork is done when it is fork-tender: when the meat can be easily pierced with a fork without resistance and easily falls apart with a little pressure. If you're cooking pork on the bone, the meat should be falling off the bone. If in doubt, cook the meat another half hour; it's almost impossible to overcook meat with this method.
- Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other.
- Strain the cooking liquid into a measuring cup. The vegetables can be chopped and mixed in with the pork, if desired. Skim the fat off the top of the cooking liquid.
- Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
- You can also add BBQ at this point if desired.
- The pulled pork can be served immediately. It will also keep for 1 week in the refrigerator or for up to 3 months in the freezer.
Adapted from thekitchn.com
Adapted from thekitchn.com
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