Slow-Roasted Pulled Pork

Slow-Roasted Pulled Pork Recipe
Photo: Oxmoor House
This recipe was inspired by one created by Lee and Jack Manfred, a father-son cooking team from Vienna, VA. Its tender meat and flavorful, crispy edges has made it their legendary tailgate dish.


Serves 13 (serving size: 3 ounces)
Total time: 4 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 4 Minutes

Nutritional Information

Calories 243
Fat 15.6 g
Satfat 5.8 g
Monofat 7 g
Polyfat 1.9 g
Protein 22.1 g
Carbohydrate 2.1 g
Fiber 0.5 g
Cholesterol 85 mg
Iron 1.8 mg
Sodium 514 mg
Calcium 29 mg


1 tablespoon kosher salt
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground red pepper
1 1/2 teaspoons Hungarian hot paprika
1 (4 3/4-pound) pork shoulder (Boston butt), trimmed


1. Preheat oven to 300°.

2. Combine first 9 ingredients (through hot paprika). Rub seasoning mixture on all sides of pork. Place pork in a shallow roasting pan.

3. Bake at 300° for 4 hours and 15 minutes or until a thermometer inserted in center registers 190° and pork is very tender.

4. Remove from oven. Cover with foil, and let stand 20 minutes. Remove pork from bone; shred with 2 forks.

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Oxmoor House

October 2013
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