Oven Slow-Roasted Pulled Pork
ID: 34610a67...
A delicious, melt-in-your-mouth slow-roasted pulled pork made from a bone-in pork shoulder. It is dry-rubbed with a flavorful blend of sweet and savory spices, marinated, and then roasted low and slow in the oven until perfectly tender.
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🍳 Cooking Flow
Prepare the spice rub and apply it thoroughly over the scored pork shoulder roast. → Marinate the roast in the refrigerator for at least 5-6 hours or overnight. → Bring to room temperature for 40 minutes, then roast uncovered at 275°F for 7-9 hours. → Remove the bone, shred the meat, and serve on toasted buns with pickles, BBQ sauce, and sliced onions.
Cooking Steps
Brief Cooking Order
Prepare the spice rub and apply it thoroughly over the scored pork shoulder roast. → Marinate the roast in the refrigerator for at least 5-6 hours or overnight. → Bring to room temperature for 40 minutes, then roast uncovered at 275°F for 7-9 hours. → Remove the bone, shred the meat, and serve on toasted buns with pickles, BBQ sauce, and sliced onions.
Introduction
A delicious, melt-in-your-mouth slow-roasted pulled pork made from a bone-in pork shoulder. It is dry-rubbed with a flavorful blend of sweet and savory spices, marinated, and then roasted low and slow in the oven until perfectly tender.
Step 1
Rinse the pork shoulder roast thoroughly and pat it dry with paper towels. Place it in a large roasting pan.
Step 2
Mix the paprika, smoked paprika, onion powder, garlic powder, ground cumin, brown sugar, salt, and black pepper together to create the dry rub.
Step 3
Apply the dry rub to the bottom and sides of the pork roast, rubbing it thoroughly into the meat.
Step 4
Flip the roast over so that the fat cap side is facing up.
Step 5
Score the fat cap by making a few shallow slits with a sharp knife, taking care not to cut into the meat underneath.
Ingredients List
Important Notes
Marinating the pork roast overnight allows the seasonings to penetrate deeply for better flavor.
Letting the meat rest at room temperature for 40 minutes before cooking ensures even roasting.
Bake the roast with the fat cap up so the melting fat naturally bastes the meat, keeping it moist.
Ensure you bake it uncovered at a low temperature to develop a wonderful bark on the outside.
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