Classic Pulled Pork in the Oven Recipe

Instructions

1. 1

   Preheat the oven to 300°F. Meanwhile, remove the pork from the fridge to bring it to room temperature, which will reduce the cooking time a bit.

2. 2

   Mix together the chili powder, garlic powder, onion powder, and salt. Rub it all over the pork. If the meat is tied together with twine or netting, just rub the seasoning right over it.

3. 3

   Put the pork on a rack in a roasting pan fat side up and add about ½-inch of chicken broth. Cover the pork with foil and pinch it around the edge of the pan to make a tight seal.

4. 4

   Bake until the pork is has an internal temperature of over 180°F, but ideally between 195 to 205°F, and is very tender, 3 to 4 hours depending on the weight and thickness of the meat.

5. 5

   Remove the pork from the pan and pour off any liquid (do not discard the liquid, save it for Step #8). Return the meat to the pan, loosely recover with the foil, and let rest for 30 minutes.

6. 6

   Meanwhile, increase the oven to 475°F.

7. 7

   Put roast back into the oven, uncovered, until well-browned on top and has some crispy edges, 10 to 15 minutes.

8. 8

   Immediately transfer the pork to a cutting board or a large, rimmed baking sheet and remove any twine or netting. Use two forks to shred the meat into bite-sized pieces. Use some of the reserved cooking liquid and/or barbecue sauce to moisten and season the meat as desired.