Oven Roasted Pulled Pork Recipes

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.

PULLED PORK

Steps:

• Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
• Preheat the oven to 300 degrees F.
• Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
• Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
• Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.

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.

OVEN ROASTED PULLED PORK SANDWICHES

Steps:

• Mix the paprika, garlic power, brown sugar, dry mustard, and 3 T salt together in a small bowl. Rub the spice blend all over the pork and marinate, covered, in the refrigerator for at least 1 hour or up to overnight.
• Preheat the oven to 300°. Put the pork in a roasting pan and bake for about 6 hoursuntil the inside temperature reaches 170° and the roast is falling apart.
• Meanwhile, for barbecue sauce, combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
• Allow the meat to rest for about 10 minutes after removing from oven. While still warm, take 2 forks and "pull" the meat to form shreds.
• Place the shredded pork in a bowl and pour 1/2 of the sauce on the shredded pork and mix well to coat.
• Serve on hamburger buns with remaining sauce on the side.
• Note: The above is Tyler Florence's actual recipe, but when I make it I make a few changes. It does not specify, but cover the roasting pan before putting in the oven. Also, pour a little water in the bottom of the roasting pan and check periodically to make sure it does not dry up completely. I found the drippings in the bottom of the pan burned if I didn't do this.
• Note: For the sauce, I use 1C each of cider vinegar, mustard and ketchup as well as 1/2 C brown sugar and 1/2 t cayenne. I use all of the sauce to mix in the meat. I don't think half is enough. If you want more sauce on the side, I would suggest making more.

MAKE-AHEAD OVEN-ROASTED PULLED PORK

Steps:

• Heat oven to 325°F. In 13x9-inch (3-quart) baking dish, place pork fat side up. Make (20) 1-inch slits in the fat, and tuck a clove of garlic into each. Rub all over with oil. Sprinkle with salt and pepper; rub into meat.
• Cover tightly with foil. Roast 5 1/2 to 6 1/2 hours, or until meat thermometer inserted in center of roast reads 190°F. Remove from oven; let rest until cool enough to handle, about 30 minutes.
• Shred meat with two forks, discarding garlic as you go. Toss shredded pork in some of the pan juices (if any) to coat. Divide pork into 2-cup portions. Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least an hour. Transfer to freezer; freeze up to 3 months.