Oven Braised Pulled Pork


To make a Smoked Pulled Pork Sandwich, you need to smoke a shoulder of pork for a few hours. Here is the roasted version without any smoke. The long roasting in the oven will bring the meat to the point that when you pull it with a fork it falls off bone. Eat roasted pork as a main dish, or shred it for sandwiches. Depending on the fat content and bone size, this recipe serves 8, but could easily serve 12.
1 pork shoulder, 5 pounds
1 tablespoon garlic powder
3 tablespoons salt
1 tablespoon black pepper
2 tablespoons chile powder (optional)
1 bottle dark beer 12 ounces
1 cup of a sweet-tangy barbecue sauce, plus more for passing at table
1 Preheat oven to 500°.

2 Season pork with garlic powder, salt, black pepper and chile powder. Place pork in roasting pan.

3 Roast pork 45 minutes, until very dark. The crispy edges that are forming will provide delicious flavor in your final product.

4 Remove from oven, pour beer over top, and wrap tightly with heavy duty aluminum foil. Poke a dozen holes in the top of the foil to allow some steam to vent. Reduce oven temperature to 325°, place pork back in oven, then cook for 3 hours.

5 Remove from oven and carefully remove foil. Using two forks, pull pork apart, shredding and mixing with pan juices.

6 Depending on your taste, either add barbecue sauce and toss again or pass the sauce at the table.

servings  use metric
original recipe yield: 8 servings

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