Pulled Pork - Oven Method

This oven baked Pulled Pork is approved by Pitmasters as a satisfying alternative! This Southern inspired pulled pork is tangy, mildly sweet with a hint of heat and is super tender! 
    Watch the full method here ➡️ https://youtu.be/TlVfS-ttX5E
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📸 The Recipe Sherpa

Prep Time    10 mins ( +overnight marinade)

Cook Time    4 hours

Oven Temp    325°F

🐷Ingredients 🐷(not sponsored)

• 4 lbs bone-in Pork Shoulder aka Boston Butt

The Rub

• 2 tbs sea salt or kosher salt (no table salt) https://amzn.to/2XXX23x
• 2 tbs smoked paprika (substitute with regular paprika)
• 1 tbs black pepper
• 1 tbs onion powder
• 1 tbs garlic powder
• 2 tbs packed dark brown sugar
• ½ tsp cayenne pepper

The Broth

• 2 cups apple juice
• 1 cup raw (organic) apple cider vinegar https://amzn.to/2XUXaRg
• 2 tbs worcestershire
• 1½ tbs liquid smoke https://amzn.to/393Rg6A

🐷Tools I used 🐷 (not sponsored) 5.5 QT Cuisinart Cast Iron Oval Dutch Oven https://amzn.to/2XUXv6u Black Nitrile Gloves Size L https://amzn.to/3938lxH Rectangle Measuring Spoons https://amzn.to/3qHInWj Wooden Long Spoons https://amzn.to/3pfv0MI Pyrex Mixing Bowls https://amzn.to/391znFG

🐷 Method 🐷

• Mix the rub and set aside
• Rinse and pat the pork dry. Set on a baking sheet
• Generously coat the pork with the rub on all sides. Use all the rub. 
• Cover with foil and place in the fridge overnight. Minimum of 4 hours if on a time crunch.
• In a 5.5 QT cast iron dutch oven, mix the broth.
• Place the pork in the broth. Do not mix or attempt to coat the pork with the broth.
• Cover the dutch oven with foil, then place the lid on top for a tight seal.
• Place in a preheated oven. Cook for 4 hours. 
• After 4 hours, carefully remove the foil. You should be able to remove the bone easily with tongs. (Cook 1 hour per pound)
• Serve as desired!!

Thanks for Visiting and Enjoy!