Pulled Pork: An Oven-Roasted Delight
Pulled pork is an all-time favorite, and this oven-roasted version makes it incredibly easy to enjoy. Using a well-marbled pork shoulder, you'll create a succulent and flavorful dish that will melt in your mouth.
Pulled pork is an all-time favorite, and this oven-roasted version makes it incredibly easy to enjoy. Using a well-marbled pork shoulder, you'll create a succulent and flavorful dish that will melt in your mouth.
- Carbohydrate 451.859493090099 g
- Cholesterol 0 mg
- Fat 4.05477375806705 g
- Fiber 7.65960014092867 g
- Protein 5.50382626073077 g
- Saturated Fat 0.584475376143554 g
- Serving Size 1 1 Recipe (474g)
- Sodium 180.595250273462 mg
- Sugar 444.19989294917 g
- Trans Fat 0.610439251188034 g
- Calories 1782 calories
Step-by-step
- Mix well and store in an air tight container.
- Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
- Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!
The ingredient list hides the physical transformation occurring inside the meat. Deep molecular shifts govern how a tough cut yields tender results. Pork shoulder contains dense collagen networks binding muscle fibers together. Low heat liquefies this tough connective tissue over many hours. Brining initiates the breakdown early. Salt molecules penetrate muscle tissue, dissolving specific proteins to improve moisture retention during prolonged roasting. Cold water mixed with half a cup of salt creates an osmotic bath. Submerging the meat here for at least eight hours ensures even seasoning throughout the thick cut. Thoroughly drying the surface afterward allows spices to adhere properly before heat application.
Thermal Management and Collagen Conversion
Maintaining a low ambient temperature of 225 degrees Fahrenheit prevents surface proteins from burning while the interior slowly rises. A probe thermometer inserted into the thickest part monitors this internal progress without guesswork. Collagen converts into gelatin efficiently between 180 and 205 degrees Fahrenheit. Pulling the pork out too early leaves the meat stringy and tough. Allowing the roast to rest inside the cooling oven until internal readings drop to 170 degrees Fahrenheit lets juices redistribute evenly through the muscle fibers.Surface Chemistry and Bark Formation
Brown sugar in the rub undergoes caramelization and Maillard reactions under sustained heat. These chemical transformations build a dark crust on the exterior fat cap. Position the fat layer facing upward so rendering lipids baste the lean meat continuously. Once cooked, discard that top fat layer before shredding. Two forks easily pull the tender meat apart once internal temperatures hit the target threshold of 200 degrees Fahrenheit.
