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 dry rub, it will take this recipe to a whole new level.
Why This Recipe Works
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 esnure that that roast is extremely tender. In fact, the meat will fall apart even if you look at it the wrong way. 😉
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.
Oh, did I mention the meat cooks faster too? How can you go wrong?
How to Make This Recipe
Preheat oven to 325-degrees F.
1. Wash pork strips, then pat dry. Sprinkle on all sides with the dry rub seasoning.
2. Place in a foil-lined ceramic dish. Pour the vinegar all over the pork strips.
3. Seal with additional foil and marinate for a few hours.
4. Once ready, bake for 3 hours. Remove from the oven and carefully remove the foil.
5. At this point, they can be easily shredded with a fork.
6. Place the shredded pork on a foil-lined pan. Pour a few spoonfuls of the pork rendering over the pork.
7. Broil for five minutes, or until the pork is slightly crispy along the edges.
Recipe FAQs and Expert Tips
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 the 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 killer 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.
- 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.
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Ingredients
- 2 lbs. pork strips
- 4 T. dry rub seasoning (see recipe link)
- 2 T. red wine vinegar
Instructions
- Preheat oven to 325 degrees F.
- Wash pork strips, then pat dry. Sprinkle on all sides with the dry rub seasoning.
- Place in a foil-lined ceramic dish. Pour the vinegar all over the pork strips.
- Seal with additional foil and marinate for a few hours. Once ready, bake for 3 hours.
- Remove from the oven and carefully remove the foil.
- At this point they can be easily shredded with a fork.
- 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.
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.
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