Homemade Texas barbecue sauce and dry rub give this pulled pork incredible flavor. Searing in a Dutch oven followed by cooking in the oven at a low temperature makes for moist, tender meat every time.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pork shoulder on a large parchment-lined baking sheet. In a small bowl, combine brown sugar, 2 tablespoons salt, 1 teaspoon black pepper, paprika, dry mustard, cumin, and cayenne. Rub pork with spice mixture, being sure to cover all sides. Cover and refrigerate at least 2 hours and preferably overnight.

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  • Preheat oven to 325 degrees.

  • Remove pork shoulder from refrigerator and bring to room temperature, about 30 minutes. Pat dry with paper towels. Heat a large Dutch-oven over medium-high heat and add vegetable oil. Add pork shoulder to Dutch-oven and sear, turning, until golden brown all over, about 4 minutes per side.

  • Add 2 cups of water to Dutch-oven and position pork shoulder fat-side up, and cover. Transfer to oven and cook until meat shreds easily with two forks, 5 to 6 hours. Baste with pan juices every hour.

  • When cooked, remove from Dutch-oven and shred meat with two forks. Serve meat on buns with barbecue sauce.

Reviews (9)

247 Ratings
  • 5 star values: 44
  • 4 star values: 40
  • 3 star values: 88
  • 2 star values: 59
  • 1 star values: 16
Rating: Unrated
12/04/2016
This was delicious. So easy to make, moist with a mild flavor. This was what I liked most about it. The rub did not overpower the meat and allowed whatever barbecue sauce that we preferred to come through when we put it on the sandwich. Can't wait to make it for a crowd.
Rating: Unrated
10/03/2013
"Braised Pulled Pork " life insurance quote
Rating: Unrated
10/01/2013
it is good snacks and all the child s are like it
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Rating: Unrated
10/01/2013
Rating: Unrated
03/31/2013
I made these for Easter brunch and they came out great. I didn't have parsley, so I used chives instead. I got a little impatient and took the tray out early, a few collapsed before I could get them back in. They were still tasty. evim şahane-evim şahane-evim şahane-evim şahane-
Rating: Unrated
03/15/2013
I have made this recipe on four occasions and every time it comes out perfect. Great served on pretzel rolls with an Austin sauce.
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Rating: Unrated
02/15/2013
dying to try this
Rating: 5 stars
02/01/2013
Love this recipe!! Turns out awesome every time!
Rating: Unrated
12/10/2012
Is it possible to cut this recipe in half, then cook in a slow cooker?