Pulled Pork Recipe
This amazing pulled pork recipe involves spice-rubbed pork and slow-cooking it in the oven until it shreds for an unbelievable flavor.
Ingredients
- 1 7- to-8-pound bone-in pork Boston butt
- 2 tablespoons coarse salt
- 2 teaspoons ground black pepper
- 1 tablespoons paprika
- 1 ½ tablespoons garlic granules
- 1 ½ tablespoons onion granules
- 2 tablespoons granulated sugar
- 1 teaspoon ground mustard
- 2 tablespoons avocado oil
- 1 ½ tablespoons apple cider vinegar
- 1 cup of chicken stock, apple juice, beer, or water
Instructions
- Mix the spices, salt, pepper, and sugar in a small bowl.
- Next, place the pork fat side up on a rack over a sheet tray lined with parchment paper and generously coat it on all sides with the rub.
- Place the seasoned pork butt in the fridge uncovered for 12 to 48 hours. The longer it’s in there, the more flavorful it will become.
- Remove the pork from the refrigerator and let it sit at room temperature for 25 to 30 minutes to help take the chill off of it.
- Add the oil to a large Dutch oven or roasting pan with a lid. Heat over medium heat and let it heat up for 2 minutes.
- Place the pork in fat cap side down and sear it for 4 to 5 minutes or until it becomes well-browned. If you’re nervous it is starting to burn, turn the heat down.
- Flip the pork over and sear it on all 6 sides until well browned.
- Set it fat cap side up and pour in the vinegar and beer, stock, or water. This will help tenderize and steam cook the pork while it’s in the oven.
- Place on a lid and put it in a preheated oven at 350° for 3 ½ to 4 hours or until or until it reaches 202° plus internally.
- With an hour left in the cooking process remove the lid and let the pork crisp up while in the oven. This will help intensify the flavor.
- Once it’s done, remove it from the oven, add it back on the lid, and let it rest for 15 to 20 minutes.
- Remove the bones and shred it with two forks.
- At this stage, you can adjust the seasonings more with salt, pepper, and vinegar. You can also feel free to mix it with BBQ sauce before serving it.
Notes
Make-Ahead: You can make this up to 2 hours ahead. Do not shred it quite yet. Cover it and keep it in the oven at low temperatures (<200°) before serving it.
How to Store: Cover and keep it in the fridge for up to 5 days. You can freeze it covered for up to 6 months. Thaw it in the refrigerator for 1 day, or until thawed, before reheating it.
How to Reheat: Add the desired amount of pulled pork to a medium-sized pot along with ½ to 1 cup of chicken stock, cover it, and cook it in the oven on a middle rack at 350° for 30 to 35 minutes or until hot.
Dry brining is the process of seasoning a piece of meat with dry ingredients several hours before cooking.
Making pulled pork is ultimately about internal temperature, not necessarily time. A good thermometer is essential. Pork will begin to shred at 190° internally, but it is juicier and more tender if you cook it until 202° to 206°.
You can trim off the fat cap if you’d like. However, it provides a wonderful amount of flavor and juices for the pork.
If you are using a convection oven, reduce the heat by 25°.
This recipe cannot be done on the stovetop as there is insufficient liquid in the pot.
Nutrition
Calories: 424kcalCarbohydrates: 5gProtein: 58gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 182mgSodium: 1390mgPotassium: 1087mgFiber: 1gSugar: 2gVitamin A: 290IUVitamin C: 0.3mgCalcium: 51mgIron: 4mg