Tangy Pulled Pork
Ingredients
- 1 5- to 7-pound pork roast (shoulder or Boston butt)
- 4 garlic cloves, sliced in half lengthwise
- 4 tablespoons light brown sugar
- 3 tablespoons Kosher salt
- 2 tablespoons paprika
- 1 tablespoon black pepper
- 1 tablespoon dry mustard
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Water, for roasting
- Tangy Barbecue Sauce, for serving (see recipe)
Instructions
Place pork roast fat side up on the rack of a large roasting pan lightly coated with cooking spray. With a sharp knife, make 8 deep slits all over the roast. Using your fingers, plug a slice of garlic into each slit. In a medium bowl, combine brown sugar and next 6 ingredients (through onion powder); rub pork with spice mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Preheat oven to 325 degrees. Remove plastic wrap from pork and pour 1/2-inch of water in bottom of roasting pan. Roast uncovered, basting occasionally and adding more water to the pan as necessary, for 3 hours. Cover tightly with aluminum foil and cook until very tender, an additional 1 1/2 to 2 hours. Transfer to a cutting board and let rest for 15 minutes or until cool enough to handle. Remove excess fat and bone, if any; discard. Pull meat apart with your hands. While the meat is still warm, stir in enough Tangy Barbecue Sauce to moisten. Serve warm with additional barbecue sauce on the side. Makes 10-12 servings.