
This Oven Roasted Pulled Pork Recipe is the perfect recipe whether or not you have a slow cooker - it produces tender, juicy, fall apart meat every time. Perfect for your summer bbq's, pulled pork sandwiches, or any other recipe you need it for.
Ingredients
- 4 pound pork shoulder, bone in
- 1 TBSP brown sugar
- 2 tsp cumin
- 1.5 tsp paprika
- 1/2 tsp salt
- 1 tsp pepper
- 1 TBSP olive oil
- 2 yellow onions, peeled and cut into large wedges
- 3 carrots, peeled and cut into large chunks
- 4 cloves garlic, peeled and sliced in half
- 14 ounce can diced tomatoes
- 12 ounce beer
Instructions
- Preheat oven to 325F.
- In a small bowl mix together the brown sugar, cumin, paprika, salt, pepper, and olive oil to form a paste.
- Trim the pork of any big thick layers of fat.
- Rub the spice mixture all over the pork anklet sit for 30 minutes.
- In a large dutch oven over medium-high heat, heat some olive oil and brown the pork on all sides (about 3 minutes per side).
- Remove the pork from the pot and keep warm.
- Place the onion, garlic and carrots in the pot and let cook for 5 minutes.
- Add the tomatoes and beer and bring to a simmer for 5 minutes.
- Place the pork back into the dutch oven, cover, and place in the oven.
- Bake 3.5 to 4 hours, or until the meat is extremely tender and pulls away from the bone easily.
- Shred the pork and discard the bone.
- (You can either shred the pork in the pot and eat as is, or you can remove the meat and add BBQ sauce! Either way, you need to eat those carrots, they are amazing!)
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 981Total Fat: 67gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 272mgSodium: 495mgCarbohydrates: 14gFiber: 3gSugar: 6gProtein: 72g
Kelster
Tuesday 16th of June 2015
I don't think I could live without my slow cooker. It's like I've forgotten how to cook on the stove top.