Oven pulled pork with tangy barbecue sauce
Slow-roasted upper pork shoulder, shredded and dressed with a cider-vinegar barbecue sauce.
Active time1 h
Cooking6 h
Total7 hResting : 10 min
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Ingredients
- 2 garlic cloves
- ½ tsp ground cayenne pepper
- 2500 g raw bone-in upper pork shoulder, Boston butt
- 1 tbsp garlic powder
- 1 tbsp ground cumin
- 180 ml water
- 90 ml American spicy brown mustard
- 1 tbsp mustard powder
- 1 tbsp sweet paprika
- 1 tsp ground black pepper
- 4 tsp fine salt
- 13 tbsp packed soft dark brown sugar
- 180 ml cider vinegar
- 270 ml ketchup
Preparation
Heat the oven to 150 °C. Pat the pork dry and put it in a roasting pan suitable for the hob. Mix the salt, paprika, cumin, garlic powder, mustard powder, 1 tbsp of sugar and pepper. Rub all over the pork.
2500 g raw bone-in upper pork shoulder, Boston butt1 tbsp garlic powder1 tbsp ground cumin1 tbsp mustard powder1 tbsp sweet paprika1 tsp ground black pepper4 tsp fine salt13 tbsp packed soft dark brown sugar- oven
- hob-safe oven roasting pan
- mixing bowl
- spoon
Roast uncovered for about 375 min. The meat should pull apart easily with a fork. Aim for about 91 °C in the centre, keeping the probe off the bone. Continue cooking if it still resists.
- oven
- cooking thermometer
- fork
Peel and crush the garlic. Towards the end of roasting, combine ketchup, vinegar, 12 tbsp of sugar, brown mustard, garlic and cayenne in a saucepan. Simmer for 10 min, stirring. Cover off the heat until finishing.
2 garlic cloves½ tsp ground cayenne pepper90 ml American spicy brown mustard180 ml cider vinegar270 ml ketchup- saucepan
- spoon
- lid
- knife
- board
Transfer the pork to a board and cover loosely for 10 min. Meanwhile, carefully pour off the fat. Add the measured water to the roasting pan, heat over medium heat and scrape up the browned bits. Reduce noticeably, then add to the sauce and simmer for 5 min.
180 ml water- chopping board
- hob-safe oven roasting pan
- spoon
- saucepan
Shred the warm meat with forks. Discard the bone, large pieces of fat and sinew. Reheat the sauce if necessary and add it gradually until the pork is well coated. Serve the remaining sauce separately.
- fork
- mixing bowl
- saucepan
Allergens
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration