Oven-Roasted BBQ Pulled Pork

Oh sweet BBQ pulled pork, how do I love thee? Let me count the ways!

I would love to say that this was my first time to make pulled pork in the oven, but I would be lying. And you know I would never do that to you. So here's what happened. Long story short, it wasn't low enough and it wasn't slow enough. The end. But that won't happen to you with this recipe. Promise!

The reason I really wanted to give you a good oven-roasted pulled pork recipe is because some people just don't have crock pots. I know that sounds crazy but it's true. Or at least not a crock pot that is big enough to roast a large pork butt - one that will make all that waiting worth their while. And the number of people with a grill or smoker is even less. But don't those people deserve to have fall-off-the-bone pulled pork too? I think YES!

Oh, did someone say fall off the bone?

There is a whole mess of deliciousness you can do with bbq pulled pork but let me give you just a few ideas. As I told Mr. Pork Shoulder before I put him in the oven, "I've got big plans for you, so you better turn out good!" Obviously, you can eat it as is, delicious bone suckin' good bbq! Or you can get all fancy pants and make a grilled bbq pizza with it like I did. Still have more leftover? Make some bbq nachos. Or you could honor the original recipe that I adapted this from, and make pulled pork bbq sandwiches like miss Jessica at howsweeteats.

Whatever you choose, I don't think you can go wrong.

Oven-Roasted BBQ Pulled Pork
1 (6 to 7 pound) pork shoulder
1/4 C brown sugar
1 1/2 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp chipotle chili powder
1/2 tsp onion powder
1/2 tsp cumin
1 1/2 tsp canola oil
1/2 C beer, stock or apple juice
1 C of your favorite bbq sauce (I use 1/2 C this and 1/2 C this)

Remove all racks from the oven except for one, and position it so that your pot/pan sits in the middle of the oven. Preheat oven to 325º. Pat the pork shoulder completely dry with paper towels.

In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, salt, chipotle powder, onion powder, and cumin; stir to combine. Rub half of the dry rub mixture all over the outside of the pork.
In a large French oven over medium-high heat, add canola oil. Sear pork on all sides for about 1-2 minutes, until golden brown. Use large tongs to help with the sides of the pork if needed.

Turn off heat and add beer or other liquid to the bottom of the pot. Cover pot with lid or foil and place in the oven. Roast for 7 to 8 hours. Remove pork and check to see that is falling apart and shreds easily with a fork.

Remove any bones at this time. {bones should come out easily and clean}.

Shred pork with forks.

Leave some of the charred, "burnt end" type pieces whole for pizza, nachos or just eating.

Add in about 1/2 of the remaining dry rub spice mixture,

and about 1 cup of your favorite sauce or sauce mixture. Sauce it up right nice!

Cover again and return pot to oven for about 30 minutes. Before serving, taste pork to see if additional seasoning or sauce needs to be added. Put your bib on, and serve.

In my opinion, the pork does not need more sauce than this, if you are going to eat it alone. If you are making pizza or sandwiches out of it, you will probably want to drizzle some over the top. 

You can even do this if you don't have a large French oven {the large white pot I'm using} but you will need a large skillet or heavy bottom pot to sear the sides of the pork, and a large roasting/baking pan of some kind.

Like I said before, anyone can make this, no need for a crock pot, grill or smoker. Make this for your pops for Father's day, or for your buddies for Memorial Day or 4th of July. Or just keep it in mind for a game day weekend or Super Bowl party. Either way, you'll have a great go-to recipe for some dang good barbecue!