Oven-Cooked Pulled Pork
Pulled Pork Sandwich | Photo Courtesy of Richard
Oven-Cooked Pulled Pork. That’s right, I said it. Indoor pulled pork, and to boot it works. I know, not all indoor pulled pork is worthy of being on this website. There are good recipes and there are poor recipes. The goal was to find a recipe that worked; large tender chunks that were moist and not overly wet, a flavor that had a nice balance between molasses, had bright vinegar, heat and yes a hint of smoke. It also had to be wicked easy.
Oven-Cooked Pulled Pork
2016-04-24 20:52:57
Serves 8
Total Time
6 hr
Ingredients
- 1 tablespoon kosher salt
- 5 tablespoons dark brown sugar
- large pinch cayenne pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground fennel seed
- 1 tablespoon paprika (sweet not hot)
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1 boneless pork but (7 pounds)
- 1 cup ketchup
- 1/2 cup dark molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke
- 1 tablespoon spicy brown mustard
- 2 teaspoons hot sauce
- 1/2 cup cider vinegar, divided
- 1 tablespoon vegetable oil
- 1 large white onion, finely minced
- 1 cup bourbon
- 1/2 cup low-sodium chicken stock
Instructions
- Move the oven rack to the lowest position and turn the oven on to pre-heat at 300 degrees F.
- In a small bowl mix salt, sugar, cayenne, pepper, coriander, fennel seed, paprika, black pepper and cumin until well combined. Use this 3 tablespoons of this spice mixture to rub the pork on all sides. Reserve the remaining spice mixture.
- In a medium bowl whisk to combine the ketchup, molasses, Worcestershire sauce, liquid smoke, mustard, hot sauce and one half of the cider vinegar. Whisk in the remaining spice mixture until combined. Set this mixture aside.
- Over medium-high flame heat oil in a Dutch oven until it just shimmers. Add the pork and cook and allow to brown on all sides. This should take about 5-7 minutes per side. Take precautions to ensure the sugar doesn't burn. This isn't time to play your favorite game of Candy Crush. Add onion and cook, be sure to stir and scrape the brown bits from the bottom of the pan.
- Turn the heat off the pork, and add bourbon. Restart the flame. While using a long match light the bourbon on fire. Before doing so, ensure there is nothing flammable anywhere near the pork. Let the bourbon burn off the alcohol. This should take about 2 minutes time.
- At this time, add the sauce mixture and stock. Cover the dutch oven and move it to the oven and allow the pork to cook until it starts to turn tender. Approximately this will take 4 hours. Remove the lid and allow to continue to cook until you can use a knife or a fork shows very little resistance when you twist it inside the meat and you have formed a dark bark ring. This should take about 1 additional hour.
- Transfer your pork to a large bowl, while reserving the liquid in the dutch oven. Use a ladle to skim off the excess fat and discard. Add the reserved sauce mixture and the remaining vinegar to the pot and whisk until mixed. When the pork has cooled enough to handle with your hands, shred with forks or meat rakes.
- Transfer the shredded pork to the pot and toss with the sauce until well combined. Season to taste with more kosher salt, sugar, liquid smoke or cider vinegar (to taste). Serve on good baked bread or rolls.
Adapted from Serious Eats
Adapted from Serious Eats
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