Oven Roasted Pulled Pork

Oven Roasted Pulled Pork on a bun

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Prep: 20 mins
Cook: 12 hrs
Total: 12 hrs 20 mins
Servings: 6 to 8 servings
Yield: 2 1/2 pounds pulled pork
Nutrition Facts (per serving)
73 Calories
4g Fat
5g Carbs
5g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 73
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 15mg 5%
Sodium 828mg 36%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 5g
Vitamin C 0mg 2%
Calcium 22mg 2%
Iron 1mg 6%
Potassium 131mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

For the Dry Rub:

  • 2 tablespoons brown sugar

  • 1 tablespoon salt

  • 1 tablespoon black pepper, freshly ground

  • 1 tablespoon paprika

  • 2 teaspoons chili powder

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons ground cumin

  • 1 teaspoon cayenne

Steps to Make It

  1. Gather the ingredients.

  2. Pat the meat dry with paper towels. Trim off any large pieces of excess fat.

  3. Mix the rub ingredients together, and thoroughly coat all sides of the pork, and into any folds in the meat

  4. Preheat oven to 215 F.

  5. Place the pork, fattier side up, in a large Dutch oven.

  6. Pour 1/3 cup water into a small, ovenproof ramekin, and add the liquid smoke.

  7. 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.

  8. Cover tightly with the lid, and place in the center of the preheated oven.

  9. 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.

  10. Place the pork on a cutting board and use forks to pull it apart into small pieces.

  11. Taste for salt and spice level, and adjust the seasoning.

  12. Serve warm or room temperature on soft rolls splashed with some of your favorite barbecue sauce.

  13. Enjoy!