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Denise's Oven Roasted Pulled Pork with barbecue sauce

Author: Denise Pardini, Hotel Castello di Sinio


For the pork

  • 4 lbs boneless pork shoulder
  • 3 TBS packed brown sugar
  • 1 TBS kosher salt
  • 1 TBS smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • freshly ground black pepper
  • 2 tsp vegetable oil
  • 12 oz lager

For the barbecue sauce and sandwiches

  • cup ketchup
  • 3 tbs apple cider vinegar (up to ⅓ cup for tangier sauce)
  • ½ cup dijon mustard
  • ¼ cup brown sugar
  • 2 TBS Worcestershire sauce
  • 1 TBS liquid smoke
  • Buns, for serving


To make the pork

  • Preheat oven to 300°F / 150°C. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
  • In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. (This can be done the night before.)
  • In a large Dutch oven over medium-high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)
  • Pour the beer around pork, then cover with the lid. Transfer to the oven and cook until pork begins to turn tender about 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, about 1 to 2 hours more.
  • Remove pork from Dutch oven and let rest while you prepare the barbecue sauce. 

Make the barbecue sauce

  • With the pan drippings in the Dutch oven whisk in ketchup, apple cider vinegar, mustard, brown sugar, and Worcestershire. Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until it slightly thickens, about 5 minutes.
  • Shred pork using two forks. Toss shredded meat with about half the barbecue sauce. Serve warm with buns and more barbecue sauce.


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