Oven Pulled Pork
serves 6-8
serves 6-8
For the spice rub:
3 tbsp packed brown sugar
1 tbsp kosher salt
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp ground black pepper
For the pork:
4.5 lbs boneless pork shoulder or combination of pork belly/shin/collar
1 onion, chopped
1 carrot, chopped
1 can (12 oz or 330ml) lager or coke
For the barbeque sauce (makes about 2-3 cups):
1 1/2 cups ketchup
1/3 cup apple cider vinegar
1/2 cup Dijon mustard
1/4 cup brown sugar
2 tbsp Worcestershire sauce
For the Rodney Sauce (makes about 2 cups):
2 cups distilled white vinegar
1/2 lemon, thinly sliced
1/4 cup sugar
1 1/2 tsp ground black pepper
1 tsp cayenne pepper
1 tsp crushed red pepper flakes
1 tsp ground ancho chile powder or smoked paprika
METHOD:
1. In a small bowl, combine ingredients for the spice rub. Trim excess fat from the pork and rub spices all over. Place pork into a Dutch oven. Cover and place in the fridge to let the pork marinate overnight.
2. Remove your pork from the fridge and let come to room temperature while you prepare the onions and carrots. Preheat oven to 250F (120C).
3. Add onions and carrots to your pot and pour lager or coke all over. Cover with lid and place in oven for 3-4 hours. Check every hour or so to make sure there’s still liquid in the pot. You can add some water if it gets too dry. Stir and rotate halfway through cooking.
4. Make the Rodney Sauce. In a sauce pan over medium high heat, warm vinegar until almost a simmer, about 5 minutes. Add lemon slices and cook for another 10 minutes until almost translucent. Whisk in remaining ingredients and almost just simmer for another 10 minutes until slightly thickened. Let cool before serving.
5. When the pork is done, use tongs and place each piece of meat in a large casserole dish and pull apart with two forks. The consistency should be falling apart and very tender. Set aside.
4. Make the Rodney Sauce. In a sauce pan over medium high heat, warm vinegar until almost a simmer, about 5 minutes. Add lemon slices and cook for another 10 minutes until almost translucent. Whisk in remaining ingredients and almost just simmer for another 10 minutes until slightly thickened. Let cool before serving.
5. When the pork is done, use tongs and place each piece of meat in a large casserole dish and pull apart with two forks. The consistency should be falling apart and very tender. Set aside.
6. Strain remaining pork juices from the pot into a glass measuring cup. Defat the liquid and then add enough to moisten the pulled pork. Save any leftover liquid for the barbeque sauce. Set aside the pulled pork and keep warm until ready to serve.
7. Make the barbecue sauce. In a sauce pan, whisk together the ingredients with some of the leftover defatted pork liquid. Use enough liquid to create desired consistency. Bring to a simmer and continue whisking for about 5-10 minutes until slightly thickened.
8. Add some barbecue sauce to the pulled pork and/or serve on the side. Serve pulled pork with Rodney Sauce, soft buns, rice and beans, cauliflower rice or other desired sides. Both sauces will keep in an airtight container in the fridge for up to a month.
