Oven BBQ Pulled Pork

Ingredients

• 4 lb boneless pork shoulder
• 3 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground cumin
• 1 tsp black pepper
• 0.5 tsp cayenne pepper
• 0.5 cup apple cider vinegar
• 1 cup chicken stock
• 1.5 cup barbecue sauce

Instructions

1. Pat the pork shoulder thoroughly dry. Combine the brown sugar, smoked paprika, salt, garlic powder, onion powder, cumin, black pepper, and cayenne, then rub the mixture all over the meat, pressing it into every surface. Let it sit at room temperature 30 minutes.
2. Preheat the oven to 300°F. Set the pork in a deep roasting pan or Dutch oven and pour the cider vinegar and chicken stock around the base, not over the rub.
3. Cover tightly with a lid or a double layer of foil and roast for 5 hours, until the meat is fork-tender and pulls apart with almost no resistance and an instant-read thermometer reads about 200°F at the center.
4. Uncover and roast 30 to 45 minutes more, until the top edges turn deep mahogany and slightly crisp at the surface.
5. Transfer the pork to a board and let it rest 15 minutes, then shred with two forks, discarding any large pockets of fat.
6. Skim the fat from the pan juices, then toss the shredded pork with the barbecue sauce and enough defatted juices to keep it glossy and moist. Serve on buns or over rice.

Nutrition (per serving)

Calories

540

Protein

41 g

Fat

31 g

Carbs

22 g