Serves 10
360 min
Easy Oven-Baked Pulled Pork Sandwiches
Recipe GLPR9a7ed16867555b
Tender, fall-apart pulled pork with a warm spice blend and tangy finishing sauce, baked low and slow in the oven until fork-tender. Serve on soft toasted buns with your favorite toppings for a crowd-pleasing meal that requires minimal hands-on effort.
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Ingredients
2 tablespoons light or dark brown sugar
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon paprika
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 bone-in pork shoulder, preferably skin-on, 6 to 8 pounds
1/2 cup cider vinegar
2 tablespoons sugar
1 tablespoon red pepper flakes
1/2 teaspoon natural liquid smoke, optional
Soft toasted buns for serving
Condiments as desired, such as chopped pickled cherry peppers, raw onions, pickles, or coleslaw
Directions
Preheat your oven to 300°F. Pat the pork shoulder dry with paper towels to help the spice rub adhere better.
In a small bowl, combine the brown sugar, kosher salt, black pepper, cumin, coriander, paprika, oregano, and cayenne pepper to create a dry spice rub.
Generously apply the spice mixture all over the pork shoulder, rubbing it into the meat and skin to coat evenly.
Place the seasoned pork shoulder in a large roasting pan or Dutch oven, skin-side up. Cover tightly with aluminum foil.
Bake in the preheated oven for approximately 5 hours, until the meat is fork-tender and easily shreds. The internal temperature should reach at least 190°F for optimal tenderness.
Remove the pork from the oven and carefully transfer it to a cutting board. Let it rest for about 10 minutes before shredding.
Using two forks, pull the meat apart into bite-sized shreds, discarding any excess fat or bone pieces. Transfer the shredded pork to a large serving bowl.
In a small saucepan, whisk together the cider vinegar, sugar, red pepper flakes, and liquid smoke if using. Warm over medium heat for 2-3 minutes until the sugar dissolves, then pour the sauce over the shredded pork and toss gently to coat.
Lightly toast the bread buns and fill each with a generous portion of pulled pork.
Serve the sandwiches with your choice of condiments such as pickled cherry peppers, raw onions, pickles, or coleslaw.
