Barbecued Pulled Pork
This easy Barbecued Pulled Pork recipe is slow roasted in the oven to fall-apart, melt-in-your-mouth, fork tender perfection.
- 4 pound boneless pork butt / shoulder roast
- 12 ounces full-flavored beer preferably not a light beer
Brown Sugar Spice Rub
- 1/2 cup brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
Preheat the oven to 300 degrees.
Stir together the Brown Sugar Spice Rub in a small bowl.
Remove any netting or twine from the pork roast, pat dry with a paper towel, and massage in the Brown Sugar Spice Rub completely covering the roast.
Place the roast in a 9x12 baking pan with the fat cap on top.
Pour the beer along side of the rub covered roast without washing off the rub.
Cover tightly with foil and roast in the oven for 3-4 hours, or until the meat easily pulls apart and is fork tender.
Remove from the oven, uncover, and rest for 10 minutes.
Reserving 1 cup of the beer broth from the pan, drain the remainder of the liquid and shred the meat with two forks. Add back in the 1 cup of reserved liquid and 1 cup of barbecue sauce if sauce is desired.
To achieve the caramelized 'burnt ends', broil the shredded meat in the pan for 3-5 minutes until the tips brown.
Calories: 372kcal | Carbohydrates: 15g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 301mg | Potassium: 810mg | Fiber: 1g | Sugar: 13g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg