Oven Roasted Pulled Pork (Printer-Friendly)
Tender pork shoulder roasted with spices and mustard, perfect for shredding and serving with barbecue sauce.
# What You’ll Need:
→ Meat
01 -
4.5 pounds boneless pork shoulder
→ Seasoning
02 -
2 tablespoons yellow mustard
03 -
1 tablespoon smoked paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon salt
07 -
1/2 teaspoon ground black pepper
08 -
1/4 teaspoon red pepper flakes
09 -
1/4 teaspoon dried thyme
10 -
1/4 teaspoon ground cumin
→ Liquids
11 -
355 milliliters beer (or substitute with cola, root beer, or beef broth)
→ To Serve
12 -
Barbecue sauce of choice
# Steps to Follow:
01 -
Preheat oven to 350°F (177°C). Pat pork shoulder dry with paper towels. Coat all sides evenly with yellow mustard using a brush or fingers.
02 -
Combine smoked paprika, garlic powder, onion powder, salt, black pepper, red pepper flakes, thyme, and cumin in a bowl. Sprinkle the mixture all over the pork shoulder, pressing gently to adhere.
03 -
Place the seasoned pork in a roasting pan or deep baking dish. Pour beer around the pork without washing off seasoning.
04 -
Cover the pan loosely with foil, ensuring foil does not touch meat. Roast in the oven for 3.5 to 4 hours until internal temperature reaches 203°F (95°C).
05 -
Remove foil during the last 30 minutes of cooking to brown the pork surface.
06 -
Let pork rest covered for 30 minutes. Transfer to a sheet tray and shred, discarding any large fat pieces.
07 -
Sprinkle shredded pork evenly with 1 teaspoon salt. Toss gently and serve immediately with barbecue sauce.
# Helpful Hints:
01 -
Slathering pork with mustard tenderizes the meat and enhances flavor by breaking down proteins. Reserve cooking liquid to moisten shredded pork when serving.