Oven-Roasted Pulled Pork with Smoky Rub and Vinegar Barbecue Sauce

What you need

• 2.5 kg (5 1/2 lb) bone-in pork shoulder, also sold as pork butt
• 2 tbsp yellow mustard
• 3 tbsp light brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp chili powder
• 4 tsp fine salt
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper, freshly ground
• 1/2 tsp cayenne
• 120 ml (1/2 cup) apple juice
• 250 ml (1 cup) barbecue sauce
• 60 ml (1/4 cup) apple cider vinegar

Method

Restated from the original video

1. 1

   Take the pork out of the fridge 30 min before cooking.

2. 2

   Heat the oven to 150 °C (300 °F).

3. 3

   Mix the brown sugar, smoked paprika, chili powder, salt, garlic powder, onion powder, pepper and cayenne in a bowl.

4. 4

   Pat the pork dry. Spread the mustard in a thin layer over every surface, then press the rub on all over.

5. 5

   Set the pork fat side up in a roasting pan and pour the apple juice around it, not over it.

6. 6

   Roast uncovered until a dark, firm crust forms, about 3 hours.

7. 7

   Cover the pan tightly with foil. Keep roasting until the meat reads at least 93 °C (200 °F) inside and a fork twists in with no resistance, 3-4 hours more.

8. 8

   Let the pork rest, still covered, for 30 min.

9. 9

   Meanwhile, warm the barbecue sauce with the vinegar in a small pan until it just simmers, 3-4 min.

10. 10

    Pull out the bone and shred the meat with 2 forks, discarding any large pieces of fat.

11. 11

    Skim the fat off the pan juices and stir a few spoonfuls of the juices into the meat.

12. 12

    Toss the meat with about half the sauce and serve the rest on the side.

Imported from cookwhatyoulove.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.