Slow-Roasted Pulled Pork | Tailgate worthy BBQ cooked in the oven low & slow - so you won't mind the heat!

Make something low, slow and fabulous this weekend.  Something that just gets sweeter, tangier and more delicious with time in the fridge.  Something you can much on into the next week and something that even mother nature and her bipolar weather conditions can’t stop you.

Make this Slow-Roasted Pulled Pork in the oven.  It is a low & slow all day affair. It is rewarding – you even make the rub and the sauce! So when people swoon you can tell them it was all handmade with love.

Here is to BBQ indoors & out:

Slow-Roasted Pulled Pork | Tailgate worthy BBQ cooked in the oven low & slow - so you won't mind the heat!

SLOW-ROASTED PULLED PORK | SANDWICHES

  • Pork:
  • 2 tablespoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground chipotle chile pepper
  • 1 (5-pound) boneless pork shoulder (Boston butt), trimmed
  • Cooking spray
  • 2 cups water, divided
  • 1/2 cup apple cider vinegar
  • 1/3 cup ketchup
  • Sauce:
  • 3/4 cup apple cider vinegar
  • 1/2 cup ketchup
  • 3 tablespoons dark brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder

DIRECTIONS: 

1. To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.

2. Preheat oven to 225°.

3. Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour.

4. Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.

5. Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes.

6. To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks.

7. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired. Or like us we love a little slaw on top!!

Slow-Roasted Pulled Pork | Tailgate worthy BBQ cooked in the oven low & slow - so you won't mind the heat!

Another healthy dish from Cooking Light – A New Way to Cook Light and another recipe we’d surely make again and again! Cook your books people and expand your foodie mind! 🙂

Slow-Roasted Pulled Pork | Tailgate worthy BBQ cooked in the oven low & slow - so you won't mind the heat!

Pork, the other white meat!!

ApronClad

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