Oven-Roasted Pulled Pork
Slow roasted meats melt in your mouth--the meat easily falls apart, the precious juices of fat are preserved, and the spices have enough time to permeate every corner of the meat.
The spice rub is easily altered to express other favorite spice combinations. The rub I've included here happens to be my favorite: it's a sweet, spicy, aromatic combination.
Make sure to make enough for leftovers; this is one dish that you'll want to keep eating.
- Pick out aromatic spices and combine for your dry rub.
- Place the pork in a large bowl, rub spice mixture all over the pork, cover, and refrigerate overnight.
- Set aside 6 hours to linger around the house; put the pork in a roasting pan and roast at 300 degrees F.
- When the pork is done, it should register at 170 degrees F at the thickest part, and should be falling apart (about 6 hours).
- You can serve in lettuce wraps, tacos, pita, sandwiches, and more. I enjoy making a pickled carrot and cabbage slaw to accompany it in tacos or sandwiches.