Oven Roasted Pulled Pork Recipe
This faster oven roasted pulled pork achieves ultra-tender and juicy shredded pork thanks to an oven dry rub intensifying flavor and texture in less time than slow cooked methods.
Servings: 8 people
Calories: 410kcal
Equipment
Ingredients
- 1 tsp Salt
- 1 tbp chili powder
- 2 tbsb brown sugar
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp ancho chili powder
- 4 lbs boneless pork shoulder
- 2 tbs olive oil
- 1 onion roughly chopped
- 1 cup light beer
- 1 cup barbecue sauce
Instructions
Make the Spice Blend
- Whisk the salt, chili powder, brown sugar, pepper, oregano, garlic powder, and ancho chili powder together in a small bowl.
- Remove the pork from the wrapper and pat dry.
- Coat with the rub. Wrap in plastic wrap and allow the pork to rest in the fridge for up to 24 hours.
Cook the Pork
- When ready to cook, preheat the oven to 300 degrees F.
- Heat the olive oil until just smoking and add the onions.
- Sautee for 5 minutes.
- Add the pork and sear for 5 to 7 minutes, turning to brown on all sides.
- Remove from heat and add the beer. Cover and cook for 2 to 3 hours, checking once halfway through to see if more liquid is needed.
- Remove from oven, allow to cool until safe to handle. Shred the pork with two forks. Add barbecue sauce to coat the shredded pork and toss.
Shred and Serve
- Serve as shredded pork for sandwiches, tacos, quesadilla filling, nacho topping or more.
Nutrition
Serving: 1g | Calories: 410kcal | Carbohydrates: 20g | Protein: 51g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 136mg | Sodium: 510mg | Potassium: 985mg | Fiber: 1g | Sugar: 15g | Vitamin A: 415IU | Vitamin C: 1.2mg | Calcium: 39mg | Iron: 2.5mg