Pulled Pork
Ingredients
- 4 lb. boneless pork shoulder
- 3 tbsp. packed brown sugar
- 1 tbsp. kosher salt
- 1 tbsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. ground cumin
- Freshly ground black pepper
- 2 tbsp. vegetable oil
- 12 oz. lager
- 1 1/2 c. ketchup
- 1/3 c. apple cider vinegar
- 1/2 c. Dijon mustard
- 1/4 c. packed brown sugar
- 2 tbsp. Worcestershire sauce
- Buns
for serving
Directions
- 1
Make pork: Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
- 2
In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. (This can be done the night before.)
- 3
In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)
- 4
Pour beer around pork and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more.
- 5
Remove pork from Dutch oven and let rest while you prepare barbecue sauce.
- 6
Make barbecue sauce: To the pan drippings in the Dutch oven, whisk in ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire. Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
- 7
Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
- 8
Serve warm with buns and more barbecue sauce.
Pulled Pork
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About this Recipe
Craving that melt-in-your-mouth, smoky pulled pork experience right from your own kitchen? This easy recipe makes creating the best pulled-pork sandwiches surprisingly simple, all thanks to your oven. You'll be serving up incredibly tender pork that’s perfect for feeding a hungry crowd, and those irresistible burnt ends are truly "to die for."The magic of this recipe lies in the long, slow roast of the boneless pork shoulder in the oven. This gentle heat breaks down the meat, transforming it into succulent, fall-apart strands. A fragrant dry rub, featuring smoked paprika, garlic powder, onion powder, and ground cumin, builds deep, complex flavors right from the start, ensuring every bite is rich and savory.Prepare for a truly satisfying meal that’s both comforting and packed with robust taste. You'll enjoy fork-tender pork infused with a subtle smokiness from the paprika, perfectly balanced by a tangy, sweet, and savory sauce. This sauce combines classic flavors of ketchup, bright apple cider vinegar, sharp Dijon mustard, and a touch of Worcestershire, creating a dynamic profile that complements the rich pork beautifully. The addition of lager provides a subtle depth without overpowering the dish.While the boneless pork shoulder is ideal for its ease, you can adjust the type of lager used—a darker beer might add a more robust flavor profile, if preferred. Feel free to slightly tweak the sauce components; more brown sugar can enhance sweetness, or a bit extra apple cider vinegar can boost the tang, catering to your personal preference.This easy oven-cooked pulled pork is absolutely made for piling high on soft buns, creating the ultimate pulled-pork sandwiches. It's fantastic for casual weekend gatherings, game days, or any occasion where you want to serve a hearty, crowd-pleasing meal to 6 to 8 people.