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Tyler's Oven-Roasted Pulled Pork

Source of Recipe

Tyler Florence


Recipe Introduction

Mike requested BBQ for Father's Day 2008 and since I am suspicious of our grills ability to do indirect grilling - especially over such a long period of time, I decided to try this recipe that I had bookmarked a long time ago. I was dead easy and very, very good. I let it sit in the refrigerator with the dry rub all day and then put it in the oven at midnight and took it out in the morning. All the advice I found on eGullet said to cook it at 250 degrees, not 300, so that's what I did. It took about 7 1/2 hours to reach 170 degrees internal temperature. I cooked and shredded it the day before and stored it in a ziplock bag with a little Short Sugar's sauce. The next day, I added some of Tyler's sauce and reheated the pork in a slow cooker. It was so good and not at all mushy. The sauce is different from others I've made before. A little spicy, a little mustardy - we liked it a lot. When I made it, I thought it looked a little skimpy, so I doubled the recipe. It was way too much. One recipe is certainly enough.

List of Ingredients

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Tyler's Cider Vinegar Barbecue Sauce



Recipe

Mix the dry rub ingredients together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F [I cooked it at 250 degrees].

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest until cool enough to handle. While still warm, pull the meat apart into shreds. [We like our pork a bit chopped up, so I cut it up a bit at this point.] Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat. Serve the remaining sauce on the side.

Yield: 12 servings