Families love the taste of pulled pork, and it is so easy to make!
Sandwiches are very popular, but some other ideas of how it can be used include pulled pork poutine, chili, nachos, mac and cheese…or anything that you can imagine.
Not everyone has a slow cooker or BBQ, or maybe you just want the ease of using an oven – so here are two recipes that can be made at home in the oven:
Dutch Oven Roasted Pulled Pork
Ingredients for Pork
4 lb boneless pork shoulder
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
2 tbsp vegetable oil
12 oz lager beer
Ingredients for Sauce
1 1/2 c ketchup
3/4 c apple cider vinegar
1/2 c Dijon mustard
1/4 c brown sugar
2 tbsp Worcestershire sauce
Preheat oven to 300°.
Trim pork of excess fat and cut into large pieces to fit in a large Dutch oven.
In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, cumin, and pepper.
Rub mixture all over pork (the night before, if possible).
In a large Dutch oven heat oil over medium high heat. Working in batches, add pork and sear on all sides.
Pour beer around pork and cover with lid. Move to oven and cook until pork is beginning to turn tender, about 2½ to 3 hours.
Remove lid and cook until pork is very tender and pulls apart easily with a fork.
Remove pork from Dutch oven and let rest while you prepare sauce.
Whisk ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire into the drippings in the Dutch oven. Bring the mixture to a boil over medium-high heat.
Reduce heat, and simmer until thickened slightly, about 5 minutes.
Shred pork using two forks. Toss shredded meat with about half the sauce.
Serve warm with buns, with the other half of the sauce.
Smoky Pulled Pork
1 bone-in pork butt roast
1 bottle liquid smoke
1/4 cup your favorite pork rub, homemade or store bought
The secret ingredient in this recipe is time! Put the roast in the oven and let time do the work.
Preheat the oven to 250 degrees F.
In a large roasting pan, place the butt fat side up. Pour the liquid smoke over evenly, and then sprinkle with the rub.
Cover the pan with tin foil, sealing tight by crimping the foil around the edges. If you need 2 pieces of tin foil to cover the pan, make sure to fold them so that you seal the joint.
Bake for 10 hours, or until the bone pulls out easily.
Pull the meat apart, and shred with forks and serve.
Any extra pulled pork freezes well in zip-top freezer bags frozen flat, or cooled flat in the fridge. Just reheat in the oven, or in individual portions in the microwave.
These pulled pork recipes make both the family and the cook happy!