Oven Roast Pulled Pork w. Deep South BBQ Sauce
Ingredients
- 1.5 - 2 kg boneless pork shoulder
- 1/4 cup dark brown sugar
- 1.5 tablespoons smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon Garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoon Vegetable oil
- 2/3 cup low salt chicken stock
- 1/3 cup apple cider vinegar
Deep South BBQ Sauce
- 1 cup apple cider vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoon ketchup
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Instructions
- Preheat oven to 150c.
- In a small bowl, combine all of the spices. Rub all over pork.
- In a large baking dish oven over medium high heat, heat oil, add pork and sear on all sides.
- Pour stock and apple cider vinegar over pork and cover with lid or baking paper and foil. Transfer to oven and cook until pork is beginning to turn tender, about 3 hours. Remove lid/foil and cook until pork is very tender and pulls apart easily with a fork, about 1 to 2 hours more.
- While pork is cooking, place all ingredients in a pan over medium heat. Bring to boil and cook until sugar and salt are dissolved. Remove from heat and cool to room temperature. Add to jar and shake well before serving.
- Remove pork and place on plate, covering with foil. Let sit for 10-15 minutes before shredding.
- Serve on fresh rolls with slaw and top with the BBQ sauce.