Succulent Oven-Braised Pulled Pork

1. Preheat Oven

Preheat your oven to 300°F (150°C). Adjust your oven rack to the lower-middle position to ensure even cooking.

2. Prepare Spice Rub

Prepare the spice rub by mixing together the brown sugar, kosher salt, paprika, cumin, black pepper, coriander, ground fennel seed, and cayenne pepper in a small bowl. This fragrant blend will form the flavorful crust on the pork.

3. Rub Pork Butt

Rub the pork butt with 2-3 tablespoons of the spice mixture, ensuring it's well-coated on all sides. This step infuses the meat with the spices, creating a delicious outer layer.

4. Prepare Sauce

In a medium bowl, whisk together the ketchup, molasses, 1/4 cup of the cider vinegar, Worcestershire sauce, liquid smoke, mustard, and hot sauce. This mixture forms the base of your rich, tangy sauce.

5. Heat Oil and Brown Pork

Heat the vegetable oil in a large Dutch oven over medium-high heat. Once hot, brown the seasoned pork on all sides, which should take about 5 minutes. Be cautious—because of the sugar, the pork will brown quickly, so avoid burning it.

6. Cook Onion

Add the finely minced onion to the pot and cook, stirring and scraping up any browned bits from the bottom, until the onion is softened, about 2 minutes.

7. Add Bourbon and Ignite

Pour the bourbon into the pot and carefully ignite it with a long match or lighter. Let the flames die out naturally, which will take about 2 minutes, cooking off the alcohol and concentrating the flavor.

8. Add Sauce Mixture and Stock

Stir in half of the sauce mixture and the chicken stock or water. Cover the Dutch oven with a lid and place it in the preheated oven.

9. Cook Pork

Cook the pork for 4 hours covered, then uncover and cook for an additional hour. This slow cooking process breaks down the meat, making it incredibly tender. You’ll know it’s done when the meat shows very little resistance when twisted with a fork.

10. Shred Pork

Transfer the cooked pork to a large bowl and let it cool slightly. Using two forks, shred the meat into bite-sized pieces.

11. Skim Fat and Add Reserved Sauce

Skim any fat from the liquid in the Dutch oven, then add the reserved sauce mixture and the remaining 1/4 cup of cider vinegar. Whisk to combine, then toss the shredded pork back into the pot, coating it thoroughly with the sauce.

12. Adjust Seasoning and Serve

Adjust the seasoning to taste with additional salt, sugar, liquid smoke, or cider vinegar if needed. Serve the pulled pork immediately, or store the sauce and pork separately for future meals.