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| Pulled Pork (oven baked) |
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Ingredients
The Meat
4-6 lbs - Pork roast (shoulder or butt, bone in or out)
1 cup - cooking oil
1 can of beer (I generally use a lager)
Rub Ingredients (for use with 4-lb pork butt/shoulder)
1/2 Cup - Packed dark brown sugar
3 Tbps - Paprika
2 Tbsp - Salt
1 Tbps - Fresh ground black pepper
2 tsp - Garlic powder
2 tsp - Ground cumin
2 tsp - onion powder
1 tsp - Cayenne pepper
The Sauce Ingredients
1 1/2 Cups - Ketchup
1/2 Cup - Dijon mustard
1/3 Cup - Apple cider vinegar
1/4 Cup - Packed dark brown sugar
2 Tbsp. - Worcestershire sauce
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Instructions
Initial
Steps
- A large dutch oven or cast iron cooking pot with lid will needed. Preheat it on burner with low-medium heat.
- Preheat oven to 300 degrees F (150C)
The Meat and the Rub
- Trim the largest chunks of fat from the roast. Then into large chunks, 3-4 inches (7-10 cm) each. Set aside.
- In a small mixing bowl, mix the rub ingredients together with a fork until they are thoroughly blended.
- Roll the chunks of pork around in the mixing bowl until they are covered fully with rub. Toss them into a bowl
or plate, and refrigerate. The rub will do its work in 1-2 hours but can also be left overnight.
When you're ready to cook
This is phase that creates 'burned ends' when the dish is ready. Do this.
Heat 1/2 cup of oil in the cooking pot, heat to medium-high. Add chunks of the pork to heated
oil, in one layer. Brown until you start to see a slightly blackened crust appear on the meat,
then flip to repeat on another side. Pay attention to the blackening as the spices can burn quickly.
When 2-3 sides are done, remove and set aside. Repeat with more layers until complete, adding oil and
allowing it to heat if has been depleted.
When all of the meat has been prepped, add it back into the Dutch over. Pour the beer over it and cover with the lid.
Bake pork until just beginning to turn tender, about three hours. Uncover and continue to bake until pork is very tender and
easily pulls apart with a fork, one to two hours more.
Transfer pork to a cutting board, reserving pan drippings in pot, and let rest until ready to use.
The Sauce
Into pan drippings, whisk ketchup, mustard, vinegar, brown sugar, and Worcestershire until combined. Bring to a boil
over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about five
minutes (it will thicken a bit more as it cools).
Reserve about half of the sauce into a separate bowl or jar.
Finishing
Shred pork with 2 forks. Add meat to the remaining sauce and toss to combine.
Serve warm with buns and remaining sauce alongside.
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This is a hodge podge of various recipes, beginning with a Kansas City-style rub for ribs. I discovered a recipe for
beer-infused pulled pork somewhere and refined from there. Follow the initial meat browning/blackening steps carefully, and the finished dish will have lovely little burned ends chunks.
Time: 90 minutes prep, 4-5 hours cooking.
Makes enough for 12+ sandwiches.
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