Pulled Pork

  • Active Time 1h
  • Total Time 6h

12 servings, 3 ounces each

If the idea of succulent barbecue gets your mouth watering but you are not inclined to smoke a big hunk of meat for hours over a smoldering fire, this oven-cooked version is for you.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.

ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 medium yellow onions, diced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 12 ounces beer, preferably lager (1 1/2 cups)
  • 3/4 cup ketchup
  • 3/4 cup cider vinegar
  • 1/2 cup whole-grain mustard
  • 2 tablespoons tomato paste (see Ingredient Notes)
  • 1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • 1 bone-in Boston butt (5 pounds) (see Ingredient Notes)

directions

Preheat oven to 300 degrees F.

Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.

Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.

Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.

Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.

Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot.

Ingredient Notes:

Tomato paste - Levels of sodium in tomato paste vary from 20 mg to 290 mg per 2 tablespoons. To find the lower-sodium varieties, check nutrition labels.

Boston butt - This cut of pork, also called "Boston-style butt," "fresh pork butt," or "pork shoulder," can weigh upwards of 10 pounds. You may have to ask your butcher to cut one down for this recipe.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7325

nutrition information per serving

281 calories; 14g total fat; 4g total saturated fat; 89mg cholesterol; 458mg sodium; 11g carbohydrates; 2g fiber; 26g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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