Oven Roasted Pulled Pork (Printer-Friendly)

Tender pulled pork cooked in the oven with smoky paprika, mustard, and tangy spices for rich flavors.

# What You'll Need:

→ Meat

01 - 4 pounds boneless pork shoulder

→ Dry Seasoning

02 - 1 tablespoon smoked paprika
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon salt
06 - ½ teaspoon black pepper
07 - ¼ teaspoon red pepper flakes
08 - 1 teaspoon dried thyme
09 - 1 teaspoon cumin

→ Condiments

10 - 2 tablespoons yellow mustard
11 - 360 milliliters beer (substitute with cola, root beer, or broth if desired)
12 - Barbecue sauce, to serve

# Steps to Follow:

01 - Preheat the oven to 350°F. Pat the pork shoulder dry using paper towels to ensure seasoning adheres properly. Brush the entire surface with yellow mustard either using a pastry brush or clean fingers.
02 - Combine smoked paprika, garlic powder, onion powder, salt, black pepper, red pepper flakes, thyme, and cumin in a small bowl. Evenly sprinkle the spice mixture over the pork shoulder, pressing it gently into the meat to adhere.
03 - Place the seasoned pork shoulder in a roasting pan or deep baking dish. Pour the beer around the meat, avoiding pouring directly on top to prevent washing off the seasoning.
04 - Cover the pan with foil, ensuring it does not touch the meat. Roast for 3½ to 4 hours until the internal temperature reaches 203°F. Remove the foil during the last 30 minutes to brown the surface. Allow the meat to rest, covered loosely, for 30 minutes before shredding.
05 - Discard any large pieces of fat. Sprinkle shredded pork evenly with 1 teaspoon salt and toss gently to combine. Serve immediately with barbecue sauce of choice.

# Extra Suggestions:

01 - Mustard acts as a natural marinade, tenderizing the meat by breaking down proteins. Avoid using sugar in the rub to prevent burning during faster, higher temperature cooking.
02 - Reserve some cooking liquid to moisten the shredded pork when serving or reheating.
03 - Use a meat thermometer and insert it into the thickest part without touching bone for accurate temperature reading.

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