Pulled Pork Recipe

Pulled Pork Recipe

Prep Time Prep: 15m Cook Time Cook: 3h Total Time Total: 3h 15m

Yield: 15 Servings

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Main Course

  • 1/2 cup packed brown sugar
  • 1 teaspoon ground nutmeg
  • 1/4 cup salt (*)
  • 1/4 cup coarse ground black pepper
  • 1/4 cup sweet paprika
  • 1/3 cup smoked paprika
  • 1 tablespoon cayenne red pepper
  • 2 tablespoons ground cumin
  • 5 pounds pork shoulder
  • 2 tablespoons canola oil
  1. Mix everything but the pork shoulder and the oil together in a large metal bowl.
  2. Add in the pork shoulder and roll it in the seasoning well, packing on all the seasoning as best as you can.
  3. Wrap the top with saran wrap and refrigerate overnight (optional but very highly recommended).
  4. Preheat the oven to 325 degrees.
  5. Using a large dutch oven add the canola oil over medium high heat.
  6. Brown the pork on all sides then turn off the stovetop.
  7. Add in a small rack under the pork into the dutch oven (in the absence of this use foil).
  8. Place the pork on top then cover.
  9. Cook for 3-3 1/2 hours (if the meat is longer rather than thicker 3 should be long enough).
  10. Shred before serving.
  11. If you want to keep the juices, skim the fat off then pour over the pork before serving.

Ingredients

  • 1/2 cup packed brown sugar
  • 1 teaspoon ground nutmeg
  • 1/4 cup salt (*)
  • 1/4 cup coarse ground black pepper
  • 1/4 cup sweet paprika
  • 1/3 cup smoked paprika
  • 1 tablespoon cayenne red pepper
  • 2 tablespoons ground cumin
  • 5 pounds pork shoulder
  • 2 tablespoons canola oil

Instructions

  1. Mix everything but the pork shoulder and the oil together in a large metal bowl.
  2. Add in the pork shoulder and roll it in the seasoning well, packing on all the seasoning as best as you can.
  3. Wrap the top with saran wrap and refrigerate overnight (optional but very highly recommended).
  4. Preheat the oven to 325 degrees.
  5. Using a large dutch oven add the canola oil over medium high heat.
  6. Brown the pork on all sides then turn off the stovetop.
  7. Add in a small rack under the pork into the dutch oven (in the absence of this use foil).
  8. Place the pork on top then cover.
  9. Cook for 3-3 1/2 hours (if the meat is longer rather than thicker 3 should be long enough).
  10. Shred before serving.
  11. If you want to keep the juices, skim the fat off then pour over the pork before serving.