Oven Roasted Perfect Pulled Pork Recipes

OVEN ROASTED PERFECT PULLED PORK

Steps:

• In a small bowl mix together all the seasonings for the rub. Mix well.
• Pat the pork roast dry using paper towels.
• Coat the pork roast with the rub. Wrap the roast in plastic wrap and place in fridge for 12 - 24 hours.
• Preheat the oven to 300 degrees F.
• In a large pot heat the oil until it begins to smoke, then add the onions. Allow the onions to cook for 2-3 minutes.
• Very carefully place the pork in the pot and sear the roast on all sides (3-5 minutes per side). Be very careful during this process so that the hot oil doesn't burn you.
• Remove the pan from heat and add the beer to the pan.
• Cover and cook for 2 to 3 hours. Check the pork at about the 90 minutes mark to see if it needs more liquid.
• Remove from oven, allow to cool until safe to handle.
• Shred the pork with two forks. Add your favorite barbecue sauce to coat the shredded pork and toss to coat the pork.
• Serve as shredded pork for tacos, sandwiches and other recipes using pulled pork.

PERFECT PULLED PORK RECIPE

Steps:

• Mix well and store in an air tight container.
• Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
• Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 12 hours.
• Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.
• When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

OVEN-ROASTED PULLED PORK SANDWICHES

Steps:

• Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
• Preheat the oven to 300 degrees F.
• Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
• To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
• Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
• To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
• Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

OVEN ROASTED PULLED PORK

Steps:

• Gather the ingredients.
• Pat the meat dry with paper towels. Trim off any large pieces of excess fat.
• Mix the rub ingredients together and thoroughly coat all sides of the pork, and into any folds in the meat
• Preheat oven to 215 F.
• Place the pork, fattier side up, in a large Dutch oven .
• Pour 1/3 cup water into a small, ovenproof ramekin, and add the liquid smoke.
• Place this ramekin in the Dutch oven next to the meat. As the pork roasts, this will introduce moisture to the cooking environment, as well as add a subtle smokiness to the meat.
• Cover tightly with the lid, and place in the center of the preheated oven.
• Roast pork for 12 hours, or until fork tender. If you're using a thermometer , the internal temperature will be around 200 F. Turn off the oven and allow the pork to rest for 1 hour before removing.
• Place the pork on a cutting board and use forks to pull it apart into small pieces.
• Taste for salt and spice level, and adjust the seasoning.
• Serve warm or room temperature on soft rolls splashed with some of your favorite barbecue sauce .
• Enjoy.

EASY OVEN PULLED PORK

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Use a pairing knife to cut 8 small slits into the pork, about 1 1/2 inches deep. Insert a garlic clove into each slit. Sprinkle pork evenly on all sides with salt and pepper. Place pork, fat-side up, in a 9x13-inch baking dish.
• Cook in the preheated oven for 30 minutes.
• Reduce heat to 325 degrees F (165 degrees C). Carefully pour 3/4 cup water around the sides of the pork. Cover with foil and cook for 1 1/2 hours. Remove foil and continue to cook until pork is tender and meat has pulled away from the bone, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove from the oven and let stand for 20 minutes. Remove large fat layer and any other large pieces of fat. Pull pork apart and shred.