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    Succulent Oven-Braised Pulled Pork

    clock-icon330 minutes
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    Pixicook editorial team

    A tender and flavorful pulled pork dish cooked slowly in the oven with a tangy sauce.

    Ingredients for Succulent Oven-Braised Pulled Pork

    units in
    USchevron
    units in
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    serves
    10 peoplechevron
    serves
    10 peoplechevron

    Dark Brown Sugar

    0 oz

    Substitute chevron-down

    Diamond Crystal Kosher Salt

    tablespoons

    Substitute chevron-down

    Paprika

    tablespoons

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    teaspoons

    Substitute chevron-down

    Ground Coriander

    teaspoons

    Substitute chevron-down

    Ground Fennel Seed

    teaspoons

    Substitute chevron-down

    Cayenne Pepper

    pinches

    Substitute chevron-down

    Pork Butt, bone-in or boneless

    0 lb

    Substitute chevron-down

    Ketchup

    0 oz

    Substitute chevron-down

    Dark Molasses

    0 oz

    Substitute chevron-down

    Cider Vinegar, divided

    cups

    Substitute chevron-down

    Worcestershire Sauce

    tablespoons

    Substitute chevron-down

    Liquid Smoke, high-quality

    tablespoons

    Substitute chevron-down

    Brown Mustard

    tablespoons

    Substitute chevron-down

    Hot Sauce

    teaspoons

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Large Onion, finely minced

    0 oz

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    Bourbon

    cups

    Substitute chevron-down

    Low Sodium Chicken Stock, homemade or store-bought

    cups

    Substitute chevron-down

    How to Make 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.

    Variations

    Protein Swaps

    Beef (chuck roast or brisket), chicken (thighs or breasts), or lamb shoulder. Flavor Variations

    Pitfalls and tips

    Select the Right Cut

    Choose a well-marbled pork shoulder for flavor and tenderness.

    Low and Slow

    Cook at a low temperature for several hours for tender meat.

    Season Generously

    Apply a robust spice rub to the pork and let it marinate overnight.

    Rest Before Pulling

    Let the pork rest for at least 20 minutes before shredding.

    Sear the Meat

    Brown the pork on all sides to develop deep flavors before braising.


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