Oven Roasted Pulled Pork (Printer-Friendly)

Tender pork shoulder oven roasted with a smoky spice mix, enhanced by mustard and complemented with bbq sauce.

# What You’ll Need:

→ Meat

01 - 4 pounds boneless pork shoulder

→ Marinade and Seasoning

02 - 2 tablespoons yellow mustard
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - 1 teaspoon black pepper
08 - 1/4 teaspoon red pepper flakes
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon ground cumin

→ Cooking Liquid

11 - 12 fluid ounces beer (or substitute with cola, root beer, beef or chicken broth)

→ To Serve

12 - Barbecue sauce of choice

# Steps to Make This:

01 - Preheat oven to 350°F. Pat the pork shoulder dry thoroughly with paper towels to ensure seasoning adheres properly. Coat the pork evenly with yellow mustard using a pastry brush or fingers.
02 - In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, red pepper flakes, thyme, and cumin. Rub the spice mixture all over the pork shoulder, pressing to adhere.
03 - Place the seasoned pork shoulder into a deep roasting pan. Pour beer gently around the meat without rinsing the seasoning off.
04 - Cover the pan tightly with foil, ensuring the foil does not contact the pork. Bake for 3 hours and 30 minutes to 4 hours, or until the internal temperature reaches 203°F. Remove foil during the last 30 minutes to brown the exterior.
05 - Remove pork from oven and let rest uncovered for 30 minutes. Transfer to a sheet pan and shred the meat, discarding large fat pieces.
06 - Sprinkle shredded pork evenly with 1 teaspoon salt and toss to combine. Serve immediately with your preferred barbecue sauce.

# Additional Notes:

01 - Mustard acts as a natural marinade, tenderizing the meat by breaking down proteins with its acidity.
02 - Avoid touching the bone with the meat thermometer to ensure accurate internal temperature readings.
03 - Reserve cooking liquid to pour over shredded pork to maintain moisture when serving.
04 - Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
05 - Reheat leftovers wrapped in foil with a little water or reserved liquid at 350°F for 15-20 minutes to prevent drying.
06 - When substituting beer, avoid diet sodas as they may affect flavor negatively.
07 - For bone-in pork shoulder, adjust cooking time accordingly while maintaining target internal temperature.

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