Oven Roasted Pulled Pork Recipe
This is a classic one-pot method for creating flavorful pork perfect for sandwiches, nachos and other fun toppings!
Servings 8 people
- 1 teaspoon Salt
- 1 tbp chili powder
- 2 tbsb brown sugar
- ½ teaspoon pepper
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon ancho chili powder
- 4 lbs boneless pork shoulder
- 2 tbs olive oil
- 1 onion roughly chopped
- 1 cup light beer
- 1 cup barbecue sauce
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.
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