Oven Roasted Pulled Pork (Printer-Friendly Version)
Tender pulled pork roasted with a blend of spices and mustard for rich, smoky flavor and perfect shredding.
# Ingredients Needed:
→ Pork and Marinade
01 -
3 to 4 pounds boneless pork shoulder
02 -
2 tablespoons yellow mustard
→ Dry Rub
03 -
1 tablespoon smoked paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon kosher salt
07 -
1 teaspoon ground black pepper
08 -
1/2 teaspoon crushed red pepper flakes
09 -
1/2 teaspoon dried thyme
10 -
1/2 teaspoon ground cumin
→ Liquids
11 -
355 milliliters beer (or substitute with cola, root beer, or broth)
→ To Serve
12 -
Barbecue sauce, as desired
# Step-by-Step Directions:
01 -
Preheat the oven to 350°F. Pat the pork shoulder dry with paper towels to ensure seasonings adhere well. Brush the entire surface evenly with yellow mustard.
02 -
Combine smoked paprika, garlic powder, onion powder, salt, black pepper, red pepper flakes, thyme, and cumin in a small bowl. Evenly sprinkle the spice blend over the pork and gently pat it to adhere.
03 -
Place the seasoned pork shoulder in a roasting pan or large baking dish with high sides. Pour beer carefully around the pork without rinsing off the seasoning.
04 -
Cover the pan tightly with foil, ensuring the foil does not touch the meat. Roast for 3½ to 4 hours or until the internal temperature reaches 203°F, removing the foil for the last 30 minutes to allow the exterior to brown.
05 -
Let the pork rest for 30 minutes to redistribute juices. Transfer to a sheet tray and shred the meat, discarding large pieces of fat. Sprinkle with 1 teaspoon salt and toss to combine.
06 -
Serve immediately with your preferred barbecue sauce.
# Helpful Hints:
01 -
Using yellow mustard before applying the dry rub tenderizes the meat and enhances flavor. Avoid sugar in the rub to prevent burning at high roasting temperatures.
02 -
Residual cooking liquid can be reserved and added to shredded pork to maintain moisture during serving.