A simple Oven Slow Cooked Pork Shoulder recipe that will allow even "non-cooks" to cook like a pro! And if you use my delicious, homemade pulled pork rub recipe, it will take this recipe to a whole new level.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
So what's the advantage of cooking meat "low and slow?" The end result, of course! When cooking my Oven Slow-Cooked Pork shoulder using this method, it will ensure that that roast is extremely tender.
But what if you don't have a shoulder cut or pork butt on hand, can you use another pork cut? Yes! Pork strips work just as well, if not better! Not only are the pork strips cheaper than a roast, but the dry rub penetrates the meat even more.
Jump to:
😍 Why You'll Love This Recipe
- This oven slow cooked pork shoulder recipe is simple, delicious and can be used to make all kinds of dishes!
- You don't need any special equipment to make this recipe.
- Leftovers freeze well too!
🔖 Ingredients & Substitutions
- Pork: Pork butt/shoulder/or pork country style spare ribs.
- Seasoning: I recommend making this pulled pork rub recipe.
- Vinegar: For the best flavor, I prefer to use red wine vinegar.
🍖 How to Make Oven Slow Cooked Pork Shoulder
Preheat oven to 325-degrees F.
Step 1: Pat pork dry with paper towels, then sprinkle on all sides with dry rub seasoning.
Step 2: Place pork in a foil-lined ceramic dish and pour vinegar all over the pork. Seal with foil and marinate for a few hours.
Step 3: Bake for 3 hours, remove from oven, and shred with two forks.
Step 4: Place the shredded pork on a foil-lined pan. Pour a few spoonfuls of the pork rendering over the pork. Broil for five minutes, or until the pork is slightly crispy along the edges.
🤷🏻♀️ Recipe FAQs
Once the Pulled Pork is ready, there are all kinds of ways that you can serve it. Here are a few examples:
• Serve the meat piled high in a bun and drizzled with barbecue sauce. And whatever you do, don't forget some oil and vinegar coleslaw.
• Another way to enjoy pulled pork is in corn tortillas topped with shredded cheese, diced onion, cilantro, and sour cream.
• It's also great in a quesadilla, rolled into a burrito, or used to make a delicious Mexican Breakfast burrito.
It is highly recommended to cover the pork with foil while slow cooking it. The foil helps to keep the pork shoulder from drying out so that the pork retains its juices.
If you prefer pork to have some crispiness around the edges, you can easily broil the pork for a few minutes after shredding.
👩🏼🍳 Pro Tips
- Although there are many pre-made dry rub options, I like to make my own blend. I know not everyone enjoys making things from scratch.
- If you're limited on time, or just want to keep it simple, you can purchase dry rub instead.
- Store leftovers in an airtight container for 5 days in the refrigerator.
- Freeze in freezer bags for longer storage.
🥘 More Pork Recipes
Did you make this recipe?
📖 Recipe
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Ingredients
Method
- Use papertowels to pat dry the pork, then sprinkle on all sides with the dry rub seasoning.
- Place in a foil-lined ceramic dish. Pour the vinegar all over it, seal with foil and marinate for a few hours.
- Bake for 3 hours, then remove from oven, and shred with two forks.
- Place the shredded pork on a foil-lined pan. Pour a few spoonfuls of the pork rendering over the pork. Broil for five minutes, or until the pork is slightly crispy along the edges.
Nutrition
Notes
- Although there are many pre-made dry rub options, I like to make my own blend. I know not everyone enjoys making things from scratch.
- If you're limited on time, or just want to keep it simple, you can purchase dry rub instead.
- Store leftovers in an airtight container for 5 days in the refrigerator.
- Freeze in freezer bags for longer storage.
Comments
No Comments