Pulled Pork
Servings: 6-8 people
Prep Time: 15 minutes
Cook Time: 13 Hours
Cookware needed: dutch oven & meat thermometer
Don't let the cooking time discourage you from this recipe, it is worth the wait!
4-6 pound boneless pork shoulder roast
2 cups water
Dry Rub: (heaping amounts of each)
2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons garlic powder
Preheat oven to 215 degrees. Spray inside of a large dutch oven with nonstick spray. Rinse pork roast with cold water, drain, and set in dutch oven.
Combine all dry rub ingredients in small bowl. Massage dry rub over entire pork roast, making sure to rub into any creases. Pour water around roast. Cover with lid and bake for 12 hours or until pork registers 200 degrees with an accurate meat thermometer. When it does, turn off oven but leave pork roast in for another hour. To serve, pull pork apart using two forks. (It will melt right off the fork). Make sure to remove most of the fat while pulling apart.
Serve in sandwiches with your favorite bbq sauce, in tacos, or however you would like!
NOTE: I started cooking this at 1am, and it was ready for lunch by about 1:30 pm the next day. If your an early riser, say 6 or 7am, it should be ready for dinner at 5 or 6 pm.
When buying the meat, look for good coloring (NO grey or dark areas) and marbled fat throughout pork roast, for the best flavor. For any locals, I bought mine at Tacoma Boys meat department.
Prep Time: 15 minutes
Cook Time: 13 Hours
Cookware needed: dutch oven & meat thermometer
Don't let the cooking time discourage you from this recipe, it is worth the wait!
4-6 pound boneless pork shoulder roast
2 cups water
Dry Rub: (heaping amounts of each)
2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons garlic powder
Preheat oven to 215 degrees. Spray inside of a large dutch oven with nonstick spray. Rinse pork roast with cold water, drain, and set in dutch oven.
Combine all dry rub ingredients in small bowl. Massage dry rub over entire pork roast, making sure to rub into any creases. Pour water around roast. Cover with lid and bake for 12 hours or until pork registers 200 degrees with an accurate meat thermometer. When it does, turn off oven but leave pork roast in for another hour. To serve, pull pork apart using two forks. (It will melt right off the fork). Make sure to remove most of the fat while pulling apart.
Serve in sandwiches with your favorite bbq sauce, in tacos, or however you would like!
NOTE: I started cooking this at 1am, and it was ready for lunch by about 1:30 pm the next day. If your an early riser, say 6 or 7am, it should be ready for dinner at 5 or 6 pm.
When buying the meat, look for good coloring (NO grey or dark areas) and marbled fat throughout pork roast, for the best flavor. For any locals, I bought mine at Tacoma Boys meat department.
