Slow Baked Pulled Pork is the perfect main course for holiday entertaining or as a game day staple. Only 15 minutes of prep and then 12 hours in the oven. Works like clock-work, and you can even make it while you sleep!
Course Main Dish
Cuisine American
Keyword oven baked, pulled pork, slow baked
Prep Time 15 minutesminutes
Cook Time 12 hourshours
Total Time 12 hourshours15 minutesminutes
Servings 12people
Calories 258kcal
Author Sue Ringsdorf
Ingredients
7-8poundpork shoulder
1/4cupsugar
2teaspoonskosher salt
1teaspoonblack pepper
1 1/2teaspoonsmoked paprika
1/2teaspooncayenne pepper
2teaspoonsgarlic powder
2teaspoonsliquid smoke
1cupwater
barbecue sauce
Instructions
The day before: Make the dry rub by combining the sugar, salt, pepper, paprika, cayenne, and garlic powder. Mix ingredients and coat liberally over the pork shoulder.
Place pork shoulder in a roasting pan or dutch oven. Let it marinate in the refrigerator overnight, covered.
The next day when ready to bake: Preheat oven to 210 degrees.
Take two ramekins and combine 1/2 cup water and 1 teaspoon of liquid smoke in each one. Place each ramekin on either side of meat and cover with lid.
Roast pork in the oven (covered) for 12 hours, or until very tender. Do not open the oven. After 12 hours, remove and let the roast sit for 20 minutes, or until it is cool enough to touch.
Remove skin and visible fat from roast. Remove the shoulder blade and discard.
Shred meat with your fingers or do a rough chop with a knife. Place shredded meat in a serving dish and drizzle with broth, or barbecue sauce. Serve warm.
Leftover pork freezes well in an airtight container or freezer bag.
Video
Notes
If you don't have a roasting pan, you could use a dutch oven or a simple large throwaway tin (lasagna sized), and cover tightly with foil.
Be generous with the seasoning!
Do NOT open the oven during the 12 hour cooking time.
If planning an event, start the process for about 13 hours prior to event time. This will ensure that the pork is warm.
Cooked pork can be frozen, wrapped tightly, for up to three months.