Oven-Cooked Pulled Pork (Jennifer Segal, Once Upon a Chef)

Pork Ingredients:

  • One 5- to 6-pound bone-in pork butt (sometimes called Boston butt)
  • 4 teaspoons salt
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic, minced
  • 1 tablespoon dry mustard
  • 1 tablespoon dark brown sugar, packed
  • 1 teaspoon freshly ground black pepper

Barbecue Sauce Ingredients:

  • 1 cup plus 2 tablespoons ketchup
  • 3/4 cup cider vinegar
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup plus 2 tablespoons spicy brown mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup water, for deglazing the roasting pan

Preheat the oven to 300°F and set an oven rack in the lower-middle position.

Pat the pork dry with paper towels.

Mix the salt, paprika, cumin, garlic, dry mustard, brown sugar, and pepper in a small bowl. Place the pork in a roasting pan. Rub the spice blend all over the pork, turning to coat evenly (don't leave any of the spice blend in the bottom of the pan; keep turning the meat until it all adheres).

Roast, uncovered, for 6 to 6-1/2 hours, or until the meat is fork-tender and a thermometer inserted into the thickest part of the pork registers 195°F.

While the pork roasts, make the barbecue sauce. Combine the ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper in a saucepan over medium heat. Simmer gently, stirring frequently, until slightly thickened, about ten minutes. Remove from the heat and let sit until the pork is done.

When the pork is done, take it out of the oven and set it on a cutting board or platter; tent with aluminum foil and let rest for about 10 minutes.

Pour off and discard the fat from the roasting pan. Add 3/4 cup water to the roasting pan and set it over a single burner on medium heat; scrape with a wooden spoon to release all the brown bits. Cook for a few minutes, stirring frequently, until the liquid is reduced by about half. (The liquid will be very dark; that's okay.) Pour into the saucepan with the barbecue sauce and cook over medium heat, stirring occasionally, for 5 minutes.

While the pork is still warm, use two forks to pull the meat away from the bone into large shreds. Remove and discard any large pieces of fat or sinew. Put the shredded pork in a large bowl or dish and pour about two-thirds of the barbecue sauce over it. Toss so that the pork is evenly coated with the sauce. Taste and add more sauce, little by little, if desired.

To serve, spoon the pulled pork onto the bottom half of each bun. Pass the remaining barbecue sauce on the side.