Juicy Oven Pulled Pork
- PREP 15min
- COOK 3hrs 30min
- TOTAL 3hrs 45min
You’ll love this easy pulled pork spiced with a simple rub, garlic, tomato paste, and apple cider vinegar. It turns out perfectly seasoned, melt-in-your-mouth tender, and is excellent served in sandwiches, wraps, tacos, and salads.
You Will Need
4 pounds boneless or bone-in pork shoulder with any twine removed
1 tablespoon brown sugar
1 ½ teaspoon fine sea salt
1 teaspoon fresh ground black pepper
1 tablespoon ancho chili powder or use a mild chili powder
2 teaspoons ground cumin
1 tablespoon vegetable oil
4 cloves garlic, peeled
2 tablespoons tomato paste
1 cup water
3 tablespoons apple cider vinegar
1 tablespoon fish sauce or 1 tablespoon Worcestershire sauce
Directions
Adjust an oven rack towards the lower third of the oven so that a large Dutch oven will fit, and heat the oven to 300°F (148°C).
Make the spice rub by stirring 1 tablespoon brown sugar, 1 ½ teaspoon salt, 1 teaspoon black pepper, 1 tablespoon chili powder, and 2 teaspoons cumin. Then, rub it over all sides of the pork so it is well coated.
Heat a tablespoon of oil in a large Dutch oven over medium-high heat. When the oil shimmers, add the pork. Cook for about two minutes per side until browned on all sides. Be careful the sugar in the spice mix does not burn. (See tips for making this without a Dutch oven).
Transfer the pork to a plate. Then, add the garlic and 2 tablespoons tomato paste to the pot. Stir them around until the tomato paste turns from bright red to a dull orange, about 1 minute.
Pour in 1 cup of water, 3 tablespoons of apple cider vinegar, and a tablespoon of fish sauce (or Worcestershire). Scrape the bottom of the pan to release any stuck bits.
Position the pork back into the pan with the fattiest side facing up. Cover the Dutch oven with a lid, and slide into the oven. Cook until the pork is fork tender, about 3 hours.
Transfer the pork to a cutting board and cool until you can handle it. Pull the pork with forks or your fingers. Discard the bone (if there is one), any connective tissue, and large clumps of fat.
Remove the cooking liquid and skim most of the fat from its surface. Discard the fat, then set the cooking liquid aside.
Return the pulled pork to the pot and add some or all reserved cooking liquid. Taste and season with salt, vinegar, or fish sauce. If using, stir in barbecue sauce.
Adam and Joanne's Tips
- Bone-in vs. boneless pork: We have used both boneless and bone-in pork shoulder with this recipe and have not found much difference in flavor or cooking time. So use what you have available to you. What matters is fat, so buy the fattiest cut of pork shoulder you can find since that keeps the pork from drying out as it cooks.
- No Dutch oven: If you do not have a Dutch oven, sear the pork and make the cooking liquid in a high-sided saucepan or cast iron pan. Transfer the pork and the liquid to a roasting pan and cover tightly with heavy-duty aluminum foil.
- Fish sauce: Find fish sauce in the international aisle of most grocery stores, in international markets, or online. It has a salty-sour flavor and is something we use to elevate flavors in savory dishes or dishes with long cooking times. For example, you see us using it in our homemade pho recipe. If you do not have any, Worcestershire sauce is a good substitute.
- Why won’t my pulled pork pull apart? You may need to cook the pork for a bit longer. If you used a learner cut of pork, consider using a fattier, more marbled cut of meat like pork butt or pork shoulder, as leaner cuts like pork loin will not break down the same way and will be tough compared to the shoulder in this recipe.
- Storing: Keep pulled pork in an air-tight container in the refrigerator for up to 4 days and up to 3 months in the freezer.
- The nutrition facts provided below are estimates.