# Oven Pulled Pork

Oven pulled pork is pork shoulder rubbed with sweet and smoky spices, then slow-roasted until it falls apart with a fork. It needs no smoker and almost no attention.

The low heat and covered pan melt the tough connective tissue into gelatin, making the meat juicy and rich. Pile it on buns, tuck it into tacos or stir it into mac and cheese.

- Total time: 5 h 15 min (prep 15 min, cook 5 h)
- Serves: 10
- Per serving (estimated): 390 kcal, 37 g protein
- Cuisine: American. Category: Main course. Diet: dairy-free, gluten-free, high-protein.

## Ingredients

- 2 kg bone-in pork shoulder (Boston butt)
- 3 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground cumin
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 large onion, sliced
- 120 ml apple juice
- 2 tbsp apple cider vinegar
- 1/2 cup barbecue sauce, plus more to serve

## Method

1. Mix the brown sugar, paprika, salt, garlic powder, onion powder, cumin, black pepper and cayenne in a small bowl.
2. Pat the pork dry and rub the mixture all over, pressing it in. For the best flavor, wrap and refrigerate 4 to 24 hours; otherwise, go straight to the oven.
3. Heat the oven to 300°F (150°C) with a rack in the lower third. Scatter the sliced onion in the bottom of a Dutch oven or deep roasting pan.
4. Set the pork on the onions, fat side up. Pour the apple juice and vinegar around, not over, the meat to keep the rub intact.
5. Cover tightly with a lid or double foil. Roast 4 1/2 to 5 hours, until the internal temperature is 200 to 205°F (93 to 96°C) and a fork twists in easily. The bone should wiggle loose.
6. Rest the pork, covered, for 30 minutes. Skim the fat from the pan juices and discard the fat.
7. Shred the pork with two forks, discarding large fat pieces and the bone. Toss with the barbecue sauce and about 1/2 cup of the skimmed juices until moist and glossy.

## Why it works

- Pork shoulder is full of connective tissue, which melts into gelatin over hours of low heat and makes the meat moist and silky.
- A covered pan traps steam so the meat braises in its own juices rather than drying out.
- The salt in the rub seasons the meat deeply, and the sugar and paprika make a dark, flavorful crust.
- Cooking to 200°F (93°C), well above the 145°F (63°C) safe point, is what makes it tender enough to shred.
- Tossing the shredded pork with skimmed pan juices puts the moisture back into the meat.

## The science

- **Collagen to gelatin.** Tough collagen fibers in pork shoulder begin dissolving into gelatin between 160 and 205°F (71 to 96°C), but it takes hours. That slow conversion is why the pork turns tender at 200°F, even though it is far past safe doneness for pork chops.
- **Low and slow.** At 300°F (150°C), the outer layer of the pork does not overcook before the center warms. The meat spends hours in the zone where collagen melts without squeezing out all its moisture, so it ends up tender and juicy instead of dry.

## Tips

- Buy bone-in shoulder if you can; the bone adds flavor and tells you when it is done when it wiggles free.
- Do not peek often; each time you open the lid you lose heat and add time.
- Save the skimmed pan juices to moisten the shredded meat and any leftovers.

## Mistakes to avoid

- Pulling the pork at 145°F (63°C), which leaves it tough; it needs to reach 200°F (93°C) to shred.
- Cooking uncovered, which dries it out; keep the lid or foil tight.
- Skipping the rest, which lets juices run onto the board; rest 30 minutes before shredding.

## Variations and swaps

- Use a Carolina-style finish: toss with cider vinegar, hot sauce and a pinch of brown sugar instead of BBQ sauce.
- Make carnitas-style by adding orange juice and cumin, and crisping under the broiler.
- Add a splash of bourbon to the braising liquid.
- Swap apple juice for cola or beer for a different sweetness.
- Swap smoked paprika for 1 tsp liquid smoke plus regular paprika.
- Swap boneless shoulder for bone-in, and cut 30 minutes off the cook time.

## Storage

Refrigerate pulled pork with its juices within 2 hours and eat within 3 to 4 days. Freeze with juices up to 3 months, thaw in the fridge, and reheat to 165°F (74°C).

## FAQ

**How long does pulled pork take in the oven at 300°F?**

A 2 kg (4 1/2 lb) shoulder takes about 4 1/2 to 5 hours at 300°F (150°C). It is done at 200 to 205°F (93 to 96°C) when a fork twists in easily.

**Should pulled pork be covered in the oven?**

Yes. Covering it traps steam and keeps the meat moist. You can uncover it for the last 20 minutes to firm up the bark.

**Why is my pulled pork tough?**

It was not cooked long enough. Pork shoulder needs to reach about 200°F (93°C) for the collagen to melt; if it is still tough, cover it and keep cooking.

**Can I cook it at a higher temperature?**

Yes, 325°F (160°C) takes about 4 hours, but 300°F (150°C) is more forgiving. Avoid going much higher, which dries the meat.

**What should I serve with pulled pork?**

Soft buns, coleslaw, pickles and baked beans are classic. It also works in tacos, nachos, baked potatoes and quesadillas.

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Source: https://cookingscientist.com/recipes/oven-pulled-pork (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846