Time: 4 hours.
Complexity: easily
Servings: 6

Despite its name, this pulled pork is oven-baked, so you can enjoy its summery barbecue flavor any time of year and in any weather. To prepare it, you'll need a Dutch oven with a tight-fitting lid. The pork shoulder is dipped in homemade barbecue sauce and braised in the oven for several hours. The resulting sauce thickens, and the meat is incredibly tender, easily shredding with two forks. This pulled pork can be served as a sandwich on buns with coleslaw or as a main course with any side dish of your choice.

Ingredients:

• 1/4 cup firmly packed brown sugar
• 1 tbsp. chili powder
• 2 tsp ground cumin
• 1 teaspoon mustard powder
• 0.5 tsp ground allspice
• 0.5 tsp cayenne pepper
• 1.8 kg boneless pork shoulder, trimmed and cut into 10 cm pieces.
• 1 tbsp. vegetable oil
• 1 onion, chopped
• 4 chopped garlic cloves
• 1 tbsp tomato paste
• 2 cups lightly salted chicken broth
• 0.5 cups ketchup
• 1/4 cup apple cider vinegar
• 7 hamburger buns or potato buns
• Coleslaw and sliced ​​pickles, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, pork, ketchup, tomato paste, apple cider vinegar, ground cayenne pepper, allspice, mustard powder, chili seasoning, cumin, barbecue sauce

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Preparation:

Step 1
• In a bowl, combine brown sugar, chili powder, cumin, mustard powder, allspice, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub half of the mixture all over the pork, transfer to a large zip-lock plastic bag, and refrigerate for 1-4 hours.
Step 2
• Preheat oven to 350°F (175°C). Heat vegetable oil in a large Dutch oven over medium heat. Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer to a plate.
Step 3
• Add the onion, garlic, 1 teaspoon salt, and some freshly ground black pepper to the pot; cook, stirring, until the onion is soft, 5 minutes. Add the tomato paste and remaining spice mixture; cook, stirring, for another 2 minutes. Add the chicken broth, ketchup, vinegar, and 2 cups water. Tear 1 bun into pieces and add to the pot. Return the pork to the pot and bring to a simmer.
Step 4
• Cover the casserole dish with a lid and place in the oven. Bake until the pork is very tender, about 2 hours. Uncover and continue baking until the sauce thickens slightly, another 20 minutes.
Step 5
• Shred the pork with two forks, tossing to coat with the sauce. Serve on buns with coleslaw and pickles.

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