Best 2 Oven Roasted Pulled Pork Recipes

Craving a juicy, fall-off-the-bone pulled pork that tantalizes your taste buds? Look no further! Our ultimate guide to oven-roasted pulled pork is here to satisfy your culinary desires. Whether you're a seasoned home cook or a novice looking to impress your friends and family, this delectable dish will surely take center stage at your next gathering. With our carefully curated selection of recipes, you'll embark on a flavor journey that will leave you craving more. So, gather your ingredients, preheat your oven, and prepare to indulge in the mouthwatering goodness of oven-roasted pulled pork.

Check out the recipes below so you can choose the best recipe for yourself!

MAKE-AHEAD OVEN-ROASTED PULLED PORK

Make-Ahead Oven-Roasted Pulled Pork image

Pulled pork isn't just for barbecue sandwiches. Keep this freezer-friendly little piggy on hand to make your weeknight dinners doable and delicious!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h

Yield 20

Number Of Ingredients 5

Ingredients

4 to 6 lb boneless pork shoulder roast (Boston butt)
20 cloves garlic, peeled
1/4 cup olive oil
2 teaspoons salt
2 teaspoons pepper

Steps:

Heat oven to 325°F. In 13x9-inch (3-quart) baking dish, place pork fat side up. Make (20) 1-inch slits in the fat, and tuck a clove of garlic into each. Rub all over with oil. Sprinkle with salt and pepper; rub into meat.
Cover tightly with foil. Roast 5 1/2 to 6 1/2 hours, or until meat thermometer inserted in center of roast reads 190°F. Remove from oven; let rest until cool enough to handle, about 30 minutes.
Shred meat with two forks, discarding garlic as you go. Toss shredded pork in some of the pan juices (if any) to coat. Divide pork into 2-cup portions. Place each portion in freezer container or resealable freezer plastic bag. Label with date. Cover and refrigerate until completely cooled, at least an hour. Transfer to freezer; freeze up to 3 months.

Nutrition Facts : Calories 160, Carbohydrate 0 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1/2 Cup, Sodium 270 mg, Sugar 0 g, TransFat 0 g

OVEN-ROASTED PULLED PORK SANDWICHES

OVEN-ROASTED PULLED PORK SANDWICHES image

Categories Sandwich Pork Roast Dinner

Yield people

Number Of Ingredients 19

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
Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
12 hamburger buns
1 recipe Spicy Slaw
Pickle spears

Steps:

Mix the paprika, garlic power, brown sugar, dry mustard, and salt 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. 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. To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat. To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.

Tips:

Choose the right cut of pork: For pulled pork, look for a pork shoulder or pork butt, also known as Boston butt. These cuts have a good amount of fat, which helps keep the meat moist and flavorful during the long cooking process.
Season the pork well: Before roasting, season the pork with a flavorful rub. This can include a combination of spices, herbs, and salt and pepper. Some popular choices include garlic powder, onion powder, paprika, cumin, chili powder, and brown sugar.
Cook the pork low and slow: Pulled pork is best cooked at a low temperature for a long period of time. This allows the meat to become tender and fall apart easily. Aim for an internal temperature of 205 degrees Fahrenheit.
Use a liquid to keep the pork moist: During the roasting process, add a liquid to the roasting pan to help keep the pork moist. This can be water, broth, apple cider, or even beer. You can also add vegetables like onions, carrots, and celery to the pan for extra flavor.
Let the pork rest before shredding: Once the pork is cooked, let it rest for at least 15 minutes before shredding. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Oven-roasted pulled pork is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you serve it on a bun with your favorite barbecue sauce, or use it as a filling for tacos, burritos, or sandwiches, pulled pork is sure to be a hit. With its tender texture and smoky flavor, oven-roasted pulled pork is a perfect dish for any occasion.