Oven-Roasted Pulled Pork Shoulder
8 servings20 min prep300 min cookMedium
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The Tale of Oven-Roasted Pulled Pork Shoulder
Story updated
Pulled pork descends from the barbecue traditions of the American South, particularly the Carolinas, where whole hogs were slow-cooked over wood fire by enslaved and later free Black pitmasters, a practice with roots reaching back to the 17th and 18th centuries. Oven roasting is a modern adaptation of that slow, low-heat method.
Ingredients
Scale:· 8 servings
- 4 lb pork shoulder (pork butt), bone-in or boneless
- 2 tbsp brown sugar
- 1 tbsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 cup chicken broth
- 1 cup barbecue sauce, plus more for serving
Instructions
- 1Preheat the oven to 300°F and pat the pork shoulder dry with paper towels.
- 2Mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne in a bowl, then rub it all over the pork.
- 3Place the pork fat-side up in a large Dutch oven or roasting pan and pour the chicken broth around it.
- 4Cover tightly with a lid or foil and roast for about 4.5 to 5 hours, until the meat is fork-tender and shreds easily.
- 5Check that the internal temperature has reached at least 195°F to 205°F, which is what makes the collagen break down for easy shredding.
- 6Let the pork rest for 20 minutes, then shred it with two forks, discarding excess fat.
- 7Toss the shredded pork with the barbecue sauce and some of the cooking juices before serving.
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