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Nutrition Facts (per serving) | |
---|---|
634 | Calories |
43g | Fat |
5g | Carbs |
53g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 to 8 | |
Amount per serving | |
Calories | 634 |
% Daily Value* | |
Total Fat 43g | 55% |
Saturated Fat 16g | 79% |
Cholesterol 195mg | 65% |
Sodium 968mg | 42% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 3g | |
Protein 53g | |
Vitamin C 2mg | 10% |
Calcium 82mg | 6% |
Iron 4mg | 23% |
Potassium 829mg | 18% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
The term "fork-tender" was invented for slow-roasted pork shoulder. Sure it takes half a day, but the building anticipation makes that first bite into the sticky, succulent pulled pork meat even better.
Ingredients
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3 1/2 to 4 pounds pork shoulder roast, also called pork butt or Boston butt
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1 teaspoon liquid smoke, optional
For the Dry Rub:
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2 tablespoons brown sugar
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1 tablespoon salt
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1 tablespoon freshly ground black pepper
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1 tablespoon paprika
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2 teaspoons chili powder
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2 teaspoons garlic powder
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2 teaspoons onion powder
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2 teaspoons ground cumin
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1 teaspoon cayenne
Steps to Make It
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Gather the ingredients.
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Pat the meat dry with paper towels. Trim off any large pieces of excess fat.
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Mix the rub ingredients together and thoroughly coat all sides of the pork, and into any folds in the meat
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Preheat oven to 215 F.
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Place the pork, fattier side up, in a large Dutch oven.
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Pour 1/3 cup water into a small, ovenproof ramekin, and add the liquid smoke.
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Place this ramekin in the Dutch oven next to the meat. As the pork roasts, this will introduce moisture to the cooking environment, as well as add a subtle smokiness to the meat.
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Cover tightly with the lid, and place in the center of the preheated oven.
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Roast pork for 12 hours, or until fork tender. If you're using a thermometer, the internal temperature will be around 200 F. Turn off the oven and allow the pork to rest for 1 hour before removing.
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Place the pork on a cutting board and use forks to pull it apart into small pieces.
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Taste for salt and spice level, and adjust the seasoning.
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Serve warm or room temperature on soft rolls splashed with some of your favorite barbecue sauce.
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Enjoy.
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