God bless my husband, he has been cooking regularly since I went back to grad school and is all about trying new recipes, which is great. He wanted to make pulled pork sandwiches for the superbowl (we had our own little watch party with the pugs). He found a recipe, shopped for the ingredients, did all the prep, and then put it in the oven…at 2:30 pm. Friends, this was an EIGHT POUND PORK SHOULDER. God love him, but the roast wasn’t done until 10pm. I ordered a pizza a halftime, I just couldn’t wait any longer! So we had the pork on Monday night, and froze the many many many many leftovers in little baggies so whenever we are in the mood for a sandwich we can quickly make one. This recipe was great though, it just takes a long long time to slow roast a pork shoulder in the oven!
Slow Roasted Pulled Pork (from Cooking Light)
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground chipotle chile pepper
- 1 (5-pound) boneless pork shoulder (Boston butt), trimmed
- Cooking spray
- 2 cups water, divided
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 3/4 cup apple cider vinegar
- 1/2 cup ketchup
- 3 tablespoons dark brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
1. To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.
2. Preheat oven to 225°.
3. Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour.
4. Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.
5. Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes.
6. To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired.