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–+ servings
Servings: 6 serving

Pulled Pork in the Oven

Have you also fallen in love with the delicious, flavorful dish pulled pork? With this recipe, you can try out the American classic in your own kitchen.
Author: Per Asmussen
Keyword: Dinner, Iberian pig, Junk Food de Luxe, Lunch, Neck Fillet, Pig
Prep Time: 16 hours 40 minutes
Cook Time: 16 hours 40 minutes
Metric - US Customary

Equipment

  • Kitchen Scale
  • Pot
  • Hob
  • Ovenproof dish
  • Oven
  • fork

Ingredients

Brining

  • 1 kg Neck Fillet Iberico Pork
  • 2 l Water
  • 100 gram Salt
  • 70 gram Sugar
  • 4 pcs. Bay Leaf
  • 10 pcs. Peppercorns

Dryrub

  • 48 gram Brown sugar
  • 21 gram Paprika
  • 7 gram Smoked paprika
  • 2.5 gram Cumin
  • 3.1 gram Garlic Powder
  • 2.4 gram Onion Powder
  • 2.7 gram Chili Powder

Instructions

Brining

  • Start by making a quick boil with the salt, sugar, bay leaves, and peppercorns.
  • Cool it down, and once it is fridge temperature, place the meat in the brine.
  • Let the meat sit in the brine for 8-12 hours (whatever fits your schedule) and dry the meat well afterward.

Dry Rub

  • Mix all the spices together and massage the dry rub into the meat, making sure to get into all cracks/crevices.

Cooking

  • Place the meat in an ovenproof dish and place it in a cold oven.
  • Cook it in the oven for 14 hours at 110 degrees Celsius (230 degrees Fahrenheit) (conventional oven).
  • Cold smoke the roast for 2 hours to give it a smoky flavor, which can be omitted.
  • Finally, cook the meat for 15-20 minutes at 200 degrees Celsius (392 degrees Fahrenheit) (fan oven) until the rub/crust on the meat is hard/crispy.
  • If you cannot cold smoke, then replace the oven/smoker with a grill for the last 15 minutes, along with an aluminum pan filled with smoking chips or bark chips.
  • Shred the meat with two forks, and it is ready to be served.
  • Pour a cold vinegar sauce over the shredded meat, and it is ready to be served.

Serving