THIS FASTER OVEN ROASTED PULLED PORK ACHIEVES ULTRA-TENDER AND JUICY SHREDDED PORK THANKS TO AN OVEN DRY RUB INTENSIFYING FLAVOR AND TEXTURE IN LESS TIME THAN SLOW COOKED METHODS.Nothing beats a classic slow-smoked pulled pork. But is it possible to get great flavor by skipping on the grill and making it in the oven? You bet! And this easy Oven Roasted Pulled Pork is here to show you how.
INGREDIENTS 1x2x3x
- ▢1 TSP SALT
- ▢1 TBP CHILI POWDER
- ▢2 TBSB BROWN SUGAR
- ▢1/2 TSP PEPPER
- ▢1/2 TSP OREGANO
- ▢1/2 TSP GARLIC POWDER
- ▢1/2 TSP ANCHO CHILI POWDER
- ▢4 LBS BONELESS PORK SHOULDER
- ▢2 TBS OLIVE OIL
- ▢1 ONION ROUGHLY CHOPPED
- ▢1 CUP LIGHT BEER
- ▢1 CUP BARBECUE SAUCE
INSTRUCTIONS
MAKE THE SPICE BLEND
- Whisk the salt, chili powder, brown sugar, pepper, oregano, garlic powder, and ancho chili powder together in a small bowl.
- Remove the pork from the wrapper and pat dry.
- Coat with the rub. Wrap in plastic wrap and allow the pork to rest in the fridge for up to 24 hours.
COOK THE PORK
- When ready to cook, preheat the oven to 300 degrees F.
- Heat the olive oil until just smoking and add the onions.
- Sautee for 5 minutes.
- Add the pork and sear for 5 to 7 minutes, turning to brown on all sides.
- Remove from heat and add the beer. Cover and cook for 2 to 3 hours, checking once halfway through to see if more liquid is needed.
- Remove from oven, allow to cool until safe to handle. Shred the pork with two forks. Add barbecue sauce to coat the shredded pork and toss.
SHRED AND SERVE
- Serve as shredded pork for sandwiches, tacos, quesadilla filling, nacho topping or more.
NUTRITION
Serving: 1g | Calories: 410kcal | Carbohydrates: 20g | Protein: 51g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 136mg | Sodium: 510mg | Potassium: 985mg | Fiber: 1g | Sugar: 15g | Vitamin A: 415IU | Vitamin C: 1.2mg | Calcium: 39mg | Iron: 2.5mg
