Slow-Roasted Pulled Pork

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.

Yield: Serves 13 (serving size: 3 ounces)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 243
  • Fat: 15.6g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 1.9g
  • Protein: 22.1g
  • Carbohydrate: 2.1g
  • Fiber: 0.5g
  • Cholesterol: 85mg
  • Iron: 1.8mg
  • Sodium: 514mg
  • Calcium: 29mg

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

Preparation

  1. 1. Preheat oven to 300°.
  2. 2. Combine first 9 ingredients (through hot paprika). Rub seasoning mixture on all sides of pork. Place pork in a shallow roasting pan.
  3. 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. 4. Remove from oven. Cover with foil, and let stand 20 minutes. Remove pork from bone; shred with 2 forks.
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