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Super Easy Pulled Pork ( Oven Roasted ) Recipe – Plate Of The Day
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Super Easy Pulled Pork ( Oven Roasted ) Recipe

August 16, 2009
Super Easy Pulled Pork ( Oven Roasted ) Recipe

Oven Roasted Pulled Pork Recipe

A few months ago I made homemade pernil for cuban sandwiches. Recently, I’ve been experimenting with another latin classic – arepas. You can use pernil in the arepas, but you really can’t beat the juicy tenderness of fresh pulled pork. Plus with pulled pork, you can mix some up with bbq sauce and serve with cornbread as a meal on its own. This recipe for pulled pork is extremely easy and the only catch is you need a bit of time: ~15 hours. 8 hours to brine and 6-7 hours to slow roast. Believe me it is definitely worth the wait!

Pulled Pork Recipe – Brine
8-10 lb pork shoulder
3/4 cup of molasses
1/4-1/2 cup of pickling salt (fine salt or fine sea salt will work too)
2 quarts of fresh water

In a large stainless steel pot, pour a quart of water, the molasses and salt. Mix. Rinse the pork shoulder under cold water, and place into the pot. Add water till it covers the pork shoulder. Stir to ensure molasses and salt is evenly mixed. Cover and place in fridge for 8 hours minimum or overnight.

Pulled Pork Recipe – Oven Roast

Dry Rub:

1 teaspoon of cracked black pepper
1 teaspoon whole cumin seed
1 teaspoon whole coriander
1 tablespoon cayenne powder
1 tablespoon onion powder
1 tablespoon paprika

Oven Roasted Pulled Pork Recipe

If you have a bbq or smoker, then here’s a great time to fire it up. Otherwise, take a deep baking pan and line with aluminum foil. Take the dry rub and sprinkle all over the pork shoulder. I wear plastic gloves which helps force the rub into the meat instead of your hands. Place fat side down cover pork shoulder with foil and roast in middle rack at 400F for 1 hour. Then turn down to 250F, remove top foil and roast for an additional 4.5 hours. The meat should be slowly separating from the bone. At this point, flip the shoulder to the fat side up and roast for an additional 1.5 hours. The fat will slowly cook and drip down into meat. Yes! When the meat easily tears apart, remove the shoulder from the oven. Allow to rest for 10 – 15 mins. Take 2 forks and tear and pull pork into strands. Serve immediately. Store remainder in airtight plastic containers – can be frozen. Enjoy!

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