Oven-Roasted Pulled Pork
Used with permission from the new cookbook
Memphis Blues Barbeque House: The Cookbook
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Oven-Roasted Pulled Pork: Makes 6 servings
4 lb (2 kg) boneless pork shoulder or picnic shoulder
¼ cup (60 ml) All-Purpose Dry Rub (see directly below)
All-Purpose Dry Rub
1 cup (250 mL) dried parsley
1 cup (250 mL) sugar
3 Tbsp (45 mL) garlic powder
3 Tbsp (45 mL) onion powder
3 Tbsp (45 mL) dried oregano
1 cup (250 mL) Lawry’s Seasoned Salt
3 Tbsp (45 mL) ground black pepper
3 Tbsp (45 mL) sweet paprika
1 Tbsp (15 mL) mild mustard powder
1 Tbsp (15 mL) celery salt
dash cayenne powder
- For Dry Rub
- Combine all the ingredients in a mixing bowl with a whisk. Make sure there are no clumps
- Store any leftover rub in an airtight container in the cupboard for up to 6 months
- For Oven Roasted Pulled Pork
- Preheat oven to 225ºF (105ºC)
- Rub the pork shoulder liberally with the All-Purpose Dry Rub
- Place the shoulder in a roasting pan, fat cap up, and cook in the preheated oven for 3 hours
- Remove from the oven, wrap with tinfoil, and cook for another hour
- To know when it’s done, test it by pushing down on the pork shoulder
- It should feel tender and ready to fall apart, if it’s still too firm, cook for another 30 minutes
- Remove from the oven and unwrap the pork
- Use two forks to separate the pork while it rests in the roasting pan
- There will be natural juices and drippings that you can incorporate back into the pulled pork
- Just massage them in with your hands (clean, of course!)
- This will add extra flavor and keep it nice and moist
- Serve on a bun, with a salad, or as a meal. It’s versatile!
For Oven Roasted Pulled Pork Pick a pork shoulder that’s not too lean, because you will render the fat through the lean meat during the long roasting time. You’ll lose up to 30% of the raw weight when it’s done. Even in the oven, expect about 4–4½ hours of cooking time. It’s slow food—don’t rush it!
For Dry Rub This is the classic, master dry rub that we use at the restaurant. You’ll see it in the beans, pork, catfish breading, shrimp, and on our french fries. Try it on homemade snacks, like spiced nuts or popcorn, or on a variety of salads and dressings. Use your imagination! For an average family barbecue, you’ll only need 1–2 cups (250–500 mL). However, because this keeps well, and you can use the leftovers in a lot of other recipes, we have included a recipe that makes 4 cups (1 L).
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