Oven Pulled Pork, made with a zesty BBQ rub and dark beer, is cooked at a low temperature in the oven for hours to reach tender perfection.
Prep Time10 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs10 minutesmins
Servings: 8servings
Calories: 530kcal
Author: Lucy
Ingredients
6.5lbs.pork butt roast
2bottles Abita Amber beer or other dark beer
Rub
¼cuppacked dark brown sugar
1tablespoongarlic powder
1tablespoononion powder
1tablespoonchili powder
2teaspoonsground cumin
2teaspoonschipotle chili powder
2teaspoonssmoked paprika
1teaspooncrushed red pepper flakes
¼teaspooncayenne pepper
½teaspoonground mustard
1teaspoonfreshly ground black pepper
1teaspoonkosher salt
Instructions
Preheat oven to 300°.
Place the meat fat side up (if there's a fat cap) on a rack in a large roasting pan and pour beer over the pork.
In a small bowl, mix the rub ingredients with a fork until well blended. Pat the dry rub all over the damp meat, including the top and sides.
Cover the roast with aluminum foil or a lid if your pan has one. Remove the cover or foil after about 4 hours or when the temperature reaches 170°.
Check every couple of hours to ensure the pan's bottom is not getting dry. Add more beer or water as needed.
Cook until internal temperature registers 195°, 5-6 hours. You can test with a fork; when the roast pulls apart easily, remove it from the oven. But you'll get the best results if you use a meat thermometer.
Remove meat from oven and rest for 15-30 minutes. Using two forks or meat claws, pull the pork into pieces. Pour a little of the liquid from the pan over the shredded meat and stir well. You want the meat to be moist but not swimming in liquid.
Notes
A Southern tradition: Mix the barbecue sauce in with the pulled meat and then put back in the oven for 10-15 minutes.