Oven-Roasted Pulled Pork

Oven-Roasted Pulled Pork

• For the pork:
• 3 to 4 lb Boston butt pork roast
• 1 tablespoons olive oil
• 1/3 cup water
• For the rub:
• 3 tablespoons paprika
• 1-1/2 tablespoons salt
• 1-1/2 tablespoons sugar
• 2 teaspoons dry mustard
• 1 tablespoon cumin
• 1 teaspoon black pepper
• 1 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon cayenne

Preparation:
Preheat the oven to 225°F.

Prepare the pork:
Prepare the rub by combining the paprika, salt, sugar, mustard, cumin, pepper, garlic and onion powders and cayenne in a small bowl. Trim any large pieces of exterior fat from the pork if desired. Pat the rub mixture on all sides of the pork and place uncovered, in a dutch oven. Roast uncovered for 1 hour.

Remove the pork from the oven, brush with the olive oil, add the water, cover and return to the oven for approximately 5 hours longer. At this point the pork should be very tender and pull apart easily with a fork. Total roasting time runs between 90 and 100 minutes per pound.

Transfer the pork to a large platter and allow to cool enough to handle. With two dinner forks, shred the meat into bite-sized pieces, removing any large chunks of fat in the process.