PULLED PORK IN THE OVEN

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[{"selector":"#anim-81f569a6-ae9b-4eeb-abf6-0f6d1d730696","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-04930ce5-8cae-40f8-80b6-c5c679e37cae","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] The Right Cut of Pork This recipe calls for a boneless Boston butt. It's an affordable cut with great marbling (fat = flavor!). see full recipe

INGREDIENTS

[{"selector":"#anim-6aa5509a-105a-4a66-8c1b-044e44617e18","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-c9524fbc-5967-437f-8f54-5934d6954c7c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] ⭐️ 4 lb boneless boston butt ⭐️ 2 tbsp bacon fat, olive oil, or avocado oil ⭐️ 2 tbsp paprika , regular or smoked ⭐️ 2 tbsp kosher salt , NOT table salt ⭐️ 2 tsp ground pepper ⭐️ 1.5 tsp garlic powder ⭐️ 1 tsp oregano see full recipe

Combine paprika, salt, pepper, garlic powder, and oregano and mix until well combined.

Divide the pork into 4-inch chunks.

Dip a piece of pork into the dry rub and coat all sides.

Repeat with the remaining pieces of pork.

Sear at least 2 sides in cooking fat of choice. Sear in batches and leave breathing room.

Return all the seared pieces to the dutch oven and pour in 1/2 cup water.

Cover and transfer to the oven. Braise in a 300°F oven for 3-4 hours, until the meat easily pulls with a fork.

Remove the pork pieces and shred.

Return to the pot and toss in the pan sauce.

Serve on brioche buns with coleslaw. Enjoy!

> CLICK FOR RECIPE!

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