I love barbeque and pulled pork is one of my favorites. Slow roasting a pork shoulder takes time – this particular recipe takes 9-10 hours start to finish. It will certainly be a hit at your next backyard party. Serve on potato rolls with creamy cole slaw and dill pickles. Recipe adapted from Cooking Light.
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon ground chipotle chile pepper
1 (5-pound) boneless pork shoulder (Boston butt), trimmed
2 cups water, divided
1/2 cup apple cider vinegar
1/3 cup ketchup
your favorite BBQ sauce
- Mix the first 8 ingredients in a small bowl. Rub this mixture into the pork shoulder evenly and let sit at room temperature for 1 hour.
- Preheat oven to 225°F. Spray the rack of a roasting pan with cooking spray. Place pork on the rack in roasting pan. Pour 1 cup water in bottom of roasting pan. Bake uncovered at 225° for 1 hour.
- Combine vinegar and ketchup in a small bowl. Brush pork with this mixture. Bake an additional 3 hours uncovered, basting every hour with ketchup mixture. I know my oven is uneven temperature-wise in different spots so I also rotated the pan every time I basted.
- Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes. I used an instant-read (probe) thermometer and it only took an additional 2 3/4 hours to reach 190° so keep an eye on the internal temperature so the meat doesn’t dry out.
- Shred the pork with 2 forks or your hands. It should look something like this when you’re done. And this was only half of what we got. 5 lbs of pork shoulder can easily feed 10-12 people.
- Serve with your favorite BBQ sauce. Heat the pork and BBQ sauce together before serving.