The pulled pork is made in the oven and takes 2 to 4 hours.
Ingredients
4-5 tbsp.� � � � � � Boneless Pork Shoulder (pulled pork after cooking, normally we cook it whole)
1 � Cups� � � � � Vegetable Broth
1 tbsp. (20g)� � � Fine Salt
1 tbsp. (6 g)� � � �Black Pepper
1 tbsp. (10 g)� � � Light Brown Sugar
� tbsp.� � � � � � � �Spicy-Hot Smoked Paprika
Slider Buns
BBQ Sauce
Coleslaw
Method
The day before (or at least 1 hour before)
- Cut the pork into eight pieces.
- Mix salt and all spices. Sprinkle the pork evenly with the seasoning. Rub the seasoning into the pork with your fingers so the meat is evenly coated on all sides. Put it into a bowl, cover and let it rest for at least one hour at room temperature (better: in the fridge overnight).
- Heat the oven to 325�F (160�C). Place an oven rack in the middle of the oven. Make sure that there is enough space to put a large Dutch oven on top of the rack.
- Heat 1 tablespoon vegetable oil in the Dutch oven over medium-high heat on the stove top.
- Put all pork pieces into the Dutch oven and pour the broth over the top of the pork. The pork will be only partially submerged, that�s ok.
- Set the Dutch oven with the pork over medium-high heat on the stove-top and bring the broth to a simmer.
- Put the lid on and transfer the whole pot to the oven.
- Let the pork cook undisturbed for 2 hours, then begin checking it every half hour. The total cooking time in my oven was exactly 3 hours. The pork is done when it can be easily pierced with a fork without resistance and falls apart easily. The broth will be reduced to about 3/4 cup, covering the bottom of the pan. Save it for later.
- Lift the pieces of pork out of the liquid and transfer to a large plate or bowl. When cool enough to handle, use two forks to shred the meat into pieces. Remove any large pieces of fat. If you made the pulled pork ahead of time, for the following day for example, do the shredding right away. It�s hard to shred the meat into pieces when it�s cold from the fridge. Reheat when needed.
- Add barbeque sauce and mix it
- Slice the buns in half horizontally and toast before assembling. For big batches, I put all halves, cut side facing up, on a baking sheet and toast them using the oven broiler for a few minutes. Be careful, they toast quickly and burn easily.
- Put some coleslaw and pulled pork on the buns.
