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Slow-Roasted Pulled Pork

Photo: Oxmoor House
Total time 4 hrs, 53 mins
Yield

Serves 13 (serving size: 3 ounces)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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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