Oven Cooked Pulled Pork - 4k video
2 tbsp (30g) brown sugar
2 tsp (6g) smoked paprika
1 tbsp (15g) salt
1 tsp (2g) ground cumin
½ tsp (2g) ground black pepper
1 tsp (3g) mustard powder
4 pounds (1.8kg) boneless pork shoulder
Rub the seasoning on all sides
Heat a 10 inch (26cm) cast iron pot or skillet
2 tbsp (30ml) vegetable oil
Sear the pork for about 2 minutes on each side
Remove from pot
¼ cup (56ml) apple cider vinegar
1 large onion, sliced
4 cloves garlic, minced
¼ cup (56g) tomato paste
fresh thyme
Place the pork on top
1 cup (240g) vegetable stock
Bring to boil
Transfer to a preheated 300F (150C) oven Cook for about 3-4 hours
Meanwhile prepare the coleslaw
Meanwhile prepare the coleslaw 1/2 pound (250g) cabbage
1/2 pound (250g) cabbage
Cut thinly
2 carrots
Cut thinly
½ onion Cut thin slices
½ pound (250g) red cabbage
Cut thinly
¼ cup (56g) mayonnaise
¼ cup (56g) sour cream
1 tbsp (15g) mustard
1 tbsp (15g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (15ml) apple cider vinegar
Salt and pepper
Refrigerate until ready to serve
Reserve some of the cooking juices
Shred the pork using two forks
Discard the fat
⅓ cup (80g) your favorite BBQ sauce
½ cup (120g) cooking juices
Dinner rolls
Dinner rolls Check out our previous recipe on dinner rolls
Pulled pork
BBQ sauce
Coleslaw
Pickles
Bon Appétit