Oven-Roasted BBQ Pulled Pork
Rubbed, seared, and then slow braised for hours in the oven until it is fall-apart tender, this pulled pork is outstanding.
Servings: 12
Calories: 242kcal
Ingredients
- 4 lbs pork shoulder or Boston butt roast
- 2 tbsp extra light olive oil
- 2 cups beef (bone) broth
- 2 cups Homemade BBQ sauce
For the Rub:
- 3 tbsp raw cane sugar finely blended
- 1 tbsp Himalayan salt
- 1/2 tbsp ground black pepper
- 1/2 tsp white pepper
- 1/2 tbsp Garlic Powder
- 1 tbsp Smoked Paprika
- 1 tsp Dried Oregano
- 1 tsp ground cumin
- 1/2 tsp fennel seeds
Instructions
- Preheat oven to 300°F.
- Trim any skin and fat off of the pork and cut it into large chunks.
- Place all spices for the rub into a high powered blender and blend it together. Sprinkle the rub over the pork and rub it in using your fingertips.
- Let your pork rest for at least 10 minutes with the rub (you can allow your pork to rest overnight if you like).
- Set a large oven-safe pot or dutch oven on high heat. Once hot, add the oil and sear the pork on all sides for 2-3 minutes.
- Once your pork is seared, remove the pot from the heat and pour your broth/stock over the pork. Cover your pot and place it into the oven for 3 hours.
- After 3 hours, remove the lid of your pot and allow your pork to cook (uncovered) for another hour. See note*
- Remove the pot from the oven and, using tongs, carefully extract each piece of pork and place onto a plate or tray (be careful because your pork should be falling apart at this point). Don't discard the liquid in the pot.
- Using two forks, shred your pork and spoon some of the liquid in the pot over your pork, tossing to coat it and keep it moist.
- Pour the BBQ sauce over the shredded pork and toss to evenly coat all strands. Reserve some of the BBQ sauce for drizzling over your pork when serving.
- Enjoy! Serve as pulled pork sliders on some dinner rolls (or Hawaiian rolls) topped with some coleslaw, or make some pulled pork tacos topped with a zesty pineapple slaw on top of some freshly made corn tortillas.
- Store any leftovers in an airtight container in the fridge for up to 4-5 days or in the freezer for up to 9 months.
Notes
- If after being cooked for 4 hours you test your pork and aren't happy with the tenderness of it, cover it and allow it to cook for another 30-60 minutes and check again or adjust the liquid level by adding a splash more and let it cook uncovered.
Nutrition
Calories: 242kcal | Carbohydrates: 21g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 1175mg | Potassium: 518mg | Fiber: 1g | Sugar: 20g | Vitamin A: 479IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg