Minutes Prep time: 30
Minutes Total time: 300
Servings: 8
Difficulty: Intermediate
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon paprika
2 teaspoons dried thyme leaves
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1-1/2 cups Hunt's® Tomato Ketchup
1/4 cup firmly packed brown sugar
1/4 cup molasses
1/4 cup cider vinegar, divided
1 tablespoon Worcestershire sauce
1 teaspoon high quality liquid smoke
5 pounds boneless pork shoulder
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup water or reduced-sodium chicken broth
8 hamburger buns
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 152 mg | 15% |
| Carbohydrate | 55 g | 18% |
| Cholesterol | 148 mg | 49% |
| Total Fat | 39 g | 60% |
| Iron | 5 mg | 30% |
| Calories | 753 kcal | 38% |
| Sodium | 1634 mg | 68% |
| Protein | 43 g | 87% |
| Saturated Fat | 14 g | 68% |
| Sugars | 31 g | 3% |
| Vitamin C | 3 mg | 5% |
Adjust oven rack to lowest position and preheat oven to 300°F. Stir together chili powder, salt, paprika, thyme, cumin, smoked paprika, and black pepper in small bowl. Reserve 1 tablespoon of the spice rub. Season the pork with the remaining spice rub on all sides.
Pour ketchup, brown sugar, molasses, vinegar, Worcestershire sauce, liquid smoke, and reserved 1 tablespoon spice rub into a small pot; stir until blended. Bring to a boil over medium heat, stir until sugar is dissolved.
Heat oil in a Dutch oven over medium-high heat. Add pork and cook until well browned on all sides, turning occasionally, about 5 to 10 minutes total. Add onion and garlic and cook until onion is softened, about 3 minutes. Be sure to scrape the bottom and stir in any browned bits.
Add 1 cup BBQ sauce, the chicken broth or water and 1/4 cup cider vinegar. Cover Dutch oven and bake 3-1/2 to 4 hours until pork is just tender. Remove lid and continue cooking about 45 minutes to an hour, until pork shreds easily with a fork and a dark crust has formed on the outside.
Transfer meat to a bowl and reserve liquid in Dutch oven. Skim off the fat from the top and whisk in remaining BBQ sauce.
Shred pork with two forks and return to Dutch oven. Toss meat with sauce and serve on buns.
Oven-Cooked BBQ Pulled Pork
