Fall-Apart Tender Oven-Roasted Pulled Pork Shoulder
Equipment
- Roasting pan with rack Helps elevate the pork and allows juices to collect below.
- Aluminum foil Essential for covering and trapping moisture during the slow roast.
- Meat Thermometer For perfectly cooked pork that shreds like a dream.
- Mixing bowl To combine your spice rub and mustard paste.
- Forks or meat claws For shredding. If you don’t have meat claws, two sturdy forks work just fine.
Ingredients
- 1 boneless pork shoulder also called pork butt, about 4–5 lbs
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp black pepper
- 1½ tsp salt
- 1 tbsp yellow mustard or Dijon for more tang
- 2 tbsp olive oil
- ½ cup apple cider vinegar
- 1 cup chicken broth
- Optional: A few dashes of liquid smoke for added depth
Instructions
Prep the Pork
- Pat the pork shoulder dry with paper towels. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, cumin, pepper, and salt. Rub this mix all over the pork. Then coat it in the mustard and olive oil mixture until well coated.
Set Up the Pan
- Place a rack inside your roasting pan and pour in the chicken broth and apple cider vinegar underneath (not over the pork). This will steam the pork and keep it from drying out.
Slow Roast
- Cover the pork tightly with foil and roast at 300°F (150°C) for 4 hours. This is key for that melt-in-your-mouth texture that defines great slow cooked pulled pork.
Uncover and Crisp Up
- Remove the foil and increase the heat to 400°F (200°C). Roast for another 45–60 minutes, or until the outside develops a golden, crispy crust. Internal temperature should hit at least 195°F.
Rest and Shred
- Let it rest for 15 minutes before shredding with forks. Mix it with the pan juices for max flavor.
