Oven-Smoked Pulled Pork Shoulder
ID: 75cfc337...
An incredibly tender and juicy pulled pork shoulder slow-roasted right in your oven. Using a clever trick with ramekins of water and liquid smoke, Chef John simulates a humid, smoky outdoor barbecue pit to achieve delectable results without a smoker.
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🍳 Cooking Flow
Season the pork shoulder generously on all sides with barbecue rub. → Place the seasoned pork in a Dutch oven with two ramekins filled with liquid smoke and water. → Cover with a tight lid and roast at 210°F (100°C) for 12 hours. → Discard the bone, shred and roughly chop the pork, then toss with barbecue sauce. → Season to taste with salt and pepper, and serve on soft white buns with extra sauce.
Cooking Steps
Brief Cooking Order
Season the pork shoulder generously on all sides with barbecue rub. → Place the seasoned pork in a Dutch oven with two ramekins filled with liquid smoke and water. → Cover with a tight lid and roast at 210°F (100°C) for 12 hours. → Discard the bone, shred and roughly chop the pork, then toss with barbecue sauce. → Season to taste with salt and pepper, and serve on soft white buns with extra sauce.
Introduction
An incredibly tender and juicy pulled pork shoulder slow-roasted right in your oven. Using a clever trick with ramekins of water and liquid smoke, Chef John simulates a humid, smoky outdoor barbecue pit to achieve delectable results without a smoker.
Step 1
Prepare a 3.5-pound pork shoulder (also known as pork butt or blade roast) with the bone in.
Step 2
Generously coat all sides of the pork shoulder with the SFQ dry rub.
Step 3
Place the seasoned pork shoulder into a Dutch oven or heavy pot with a tight-fitting lid.
Step 4
In two separate ramekins, add 1/4 teaspoon of liquid smoke and 1/2 cup of water to each.
Step 5
Place the filled ramekins on either side of the pork shoulder inside the Dutch oven, ensuring they do not tip over.
Ingredients List
Important Notes
Using ramekins with water and liquid smoke creates a humid, smoky cooking environment that keeps the pork incredibly succulent.
Time your cooking carefully so that the 12-hour roasting period ends at a convenient hour.
For the most authentic experience, serve on cheap, soft, airy white hamburger buns instead of artisanal or whole-wheat buns.
Ensure your Dutch oven has a tight-fitting lid to prevent the moisture from escaping during the long roast.
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