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Pulled Pork Recipe

This amazing pulled pork recipe involves spice-rubbed pork and slow-cooking it in the oven until it shreds for an unbelievable flavor.

Prep Time
20 mins
Cook Time
4 hrs 20 mins
Servings: 12
Calories: 424 kcal
Course: Main Course , Lunch , Dinner

Ingredients

  • 1 7- to-8-pound bone-in pork Boston butt
  • 2 tablespoons coarse salt
  • 2 teaspoons ground black pepper
  • 1 tablespoons paprika
  • 1 ½ tablespoons garlic granules
  • 1 ½ tablespoons onion granules
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground mustard
  • 2 tablespoons avocado oil
  • 1 ½ tablespoons apple cider vinegar
  • 1 cup of chicken stock apple juice, beer, or water

Instructions

    Cup of Yum
  1. Mix the spices, salt, pepper, and sugar in a small bowl.
  2. Next, place the pork fat side up on a rack over a sheet tray lined with parchment paper and generously coat it on all sides with the rub.
  3. Place the seasoned pork butt in the fridge uncovered for 12 to 48 hours. The longer it’s in there, the more flavorful it will become.
  4. Remove the pork from the refrigerator and let it sit at room temperature for 25 to 30 minutes to help take the chill off of it.
  5. Add the oil to a large Dutch oven or roasting pan with a lid. Heat over medium heat and let it heat up for 2 minutes.
  6. Place the pork in fat cap side down and sear it for 4 to 5 minutes or until it becomes well-browned. If you’re nervous it is starting to burn, turn the heat down.
  7. Flip the pork over and sear it on all 6 sides until well browned.
  8. Set it fat cap side up and pour in the vinegar and beer, stock, or water. This will help tenderize and steam cook the pork while it’s in the oven.
  9. Place on a lid and put it in a preheated oven at 350° for 3 ½ to 4 hours or until or until it reaches 202° plus internally.
  10. With an hour left in the cooking process remove the lid and let the pork crisp up while in the oven. This will help intensify the flavor.
  11. Once it’s done, remove it from the oven, add it back on the lid, and let it rest for 15 to 20 minutes.
  12. Remove the bones and shred it with two forks.
  13. At this stage, you can adjust the seasonings more with salt, pepper, and vinegar. You can also feel free to mix it with BBQ sauce before serving it.

Notes

  • Make-Ahead: You can make this up to 2 hours ahead. Do not shred it quite yet. Cover it and keep it in the oven at low temperatures (<200°) before serving it.
  • How to Store: Cover and keep it in the fridge for up to 5 days. You can freeze it covered for up to 6 months. Thaw it in the refrigerator for 1 day, or until thawed, before reheating it.
  • How to Reheat: Add the desired amount of pulled pork to a medium-sized pot along with ½ to 1 cup of chicken stock, cover it, and cook it in the oven on a middle rack at 350° for 30 to 35 minutes or until hot.
  • Dry brining is the process of seasoning a piece of meat with dry ingredients several hours before cooking.
  • Making pulled pork is ultimately about internal temperature, not necessarily time. A good thermometer is essential. Pork will begin to shred at 190° internally, but it is juicier and more tender if you cook it until 202° to 206°.
  • You can trim off the fat cap if you’d like. However, it provides a wonderful amount of flavor and juices for the pork.
  • If you are using a convection oven, reduce the heat by 25°.
  • This recipe cannot be done on the stovetop as there is insufficient liquid in the pot.

Nutrition Information

Calories 424kcal (21%) Carbohydrates 5g (2%) Protein 58g (116%) Fat 18g (28%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 182mg (61%) Sodium 1390mg (58%) Potassium 1087mg (31%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 290IU (6%) Vitamin C 0.3mg (0%) Calcium 51mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 424

% Daily Value*

Calories 424kcal 21%
Carbohydrates 5g 2%
Protein 58g 116%
Fat 18g 28%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 182mg 61%
Sodium 1390mg 58%
Potassium 1087mg 23%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 290IU 6%
Vitamin C 0.3mg 0%
Calcium 51mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.