Oven Roasted Pulled Pork
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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
- 3 1/2 to 4-pound pork shoulder roast (also called pork butt or Boston butt)
- Optional: 1 teaspoon liquid smoke
- For the Dry Rub:
- 2 tablespoon brown sugar
- 1 tablespoon salt
- 1 tablespoon black pepper (freshly ground)
- 1 tablespoon paprika
- 2 teaspoon chili powder
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon ground cumin
- 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 degrees 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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