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How to Make the Best Oven-Cooked Pulled Pork Recipe

kept byPhil
recipe bySerious Eats

Homemade barbecue sauce has way better flavor than bottled versions.
Cooking the pork shoulder in the Dutch oven allows the meat to slowly grow tender, while developing a bark-like crust on top.
Adding only half of the barbecue sauce at the beginning keeps the pork from coming out too wet.


1 tablespoon (6g) kosher salt
5 tablespoons dark brown sugar (2 1/4 ounces; 65g)
Large pinch cayenne pepper
1 teaspoon (2g) ground coriander
1/2 teaspoon (1g) ground fennel seed
1 tablespoon (6g) paprika
1 teaspoon (2g) ground cumin
1 teaspoon (2g) freshly ground black pepper
1 whole bone-in or boneless pork butt (5 to 7 pounds; 2.25 to 3kg)
1 cup ketchup (8 ounces; about 225g)
1/2 cup dark molasses (4 ounces; about 115g)
2 tablespoons (30ml) Worcestershire sauce
1 tablespoon (15ml) high-quality liquid smoke, such as Wright's (see note above)
1 tablespoon (15ml) brown mustard
2 teaspoons (10ml) hot sauce
1/2 cup (120ml) cider vinegar, divided
1 tablespoon (15ml) vegetable oil
1 large onion, finely minced (about 6 ounces; 170g)
1 cup (240ml) bourbon
1/2 cup (120ml) homemade or store-bought low-sodium chicken stock or water



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