Smokey Oven-Baked Pulled Pork
I have a healthy relationship with my smoker. We have lots of adventures together, most of them successful. But every once in a while, I just don’t have the desire to cook outside. North Carolina heat waves are no joke, and standing outside for long periods of time can be a bit uncomfortable. Not to mention thunderstorms and freezing rain. Who says you need a smoker to make incredible pulled pork? With a bit of liquid smoke and the right technique, you can achieve that smoky flavor right in your oven. Here’s how to do it:
Ingredients:
- 1 pork shoulder–or “butt” (about 6-8 pounds)
- 3 tablespoons liquid smoke, divided
- 2 tablespoons yellow mustard
- 1/4 cup olive oil
- 1/2 cup BBQ dry rub
- 1 cup apple juice
Hardware:
- A sheet pan. Make sure it has some edges to prevent juice from running into your oven
- Wire rack
- 4 paper towels
- Meat thermometer
- Grilling gloves
- Butcher paper
Instructions:
- Prepare the Pork Shoulder:
- Preheat your oven to 250°F (121°C).
- Pat the pork shoulder dry with paper towels.
- Mix 2 tablespoons of liquid smoke with yellow mustard, then coat the pork shoulder with this mixture to act as a binder.
- Generously apply the BBQ dry rub all over the pork, ensuring an even coating. Let the pork sit at room temperature for about 30 minutes to allow the rub to set. You can do this the night before as well to “dry brine” the pork. This means the salt draws out the moisture, mixes with the seasoning and liquid smoke, and is reabsorbed into the meat.
- Insert your meat thermometer into the thickest part of the meat. You want the tip as close to the center as possible.
- The Low and Slow Method for Pork Shoulder:
Initial Cooking:
- Place the pork shoulder on a wire rack inside the rimmed baking sheet.
- Add 1 cup of apple juice and 1 tablespoon of liquid smoke to the bottom of the baking sheet to keep the environment moist.
- Roast the pork uncovered in the preheated oven for about 6 hours. Check periodically to ensure the apple juice doesn’t evaporate completely; add more juice if necessary.
Wrapping and Final Cooking:
- After 6 hours, remove the pork from the oven.
- Wrap the pork shoulder tightly in butcher paper. This helps maintain moisture and intensify the flavor.
- Return the wrapped pork to the oven and continue cooking until the internal temperature reaches 200-205°F (93-96°C). This will take an additional 2-3 hours, depending on the size of your pork shoulder.
- Shred and Serve:
- Remove the pork from the oven and let it rest for about 20-40 minutes.
- Unwrap the pork and use the gloves to shred it, discarding any large pieces of fat.
- Mix in any remaining BBQ sauce or serve it on the side.
This oven-baked pulled pork is tender, flavorful, and perfect for any occasion. Enjoy the smoky taste without the need for a smoker, and impress your friends and family with this easy yet delicious recipe.
Happy cooking, and stay tuned to Culinary Order for more kitchen tips and tricks!