Slow Cooked Pulled Pork

Slow Cooked Pulled Pork (Photo by Viana Boenzli)

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5 from 1 vote

You can make the easiest, tastiest slow cooked pulled pork you’ve ever had at home with three ingredients.

Prep Time5

Cook Time3

Marinating Time1

Total Time3 5

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: slow cooked pulled pork

Servings:

Calories: 292kcal

Author: Erich Boenzli

Ingredients

4-½ pound pork roast
3 tablespoons kosher sea salt
3 tablespoons granulated sugar
3 tablespoons neutral cooking oil
1 onion, cut into three pieces

US Customary - Metric

Instructions

Prepare the Roast

Dry the roast with a paper towel and, if necessary, trim excess fat with a sharp knife.

Dry Rub

Put the roast in a baking dish.
Mix salt and sugar in a bowl.
Use your hands and rub the mixture evenly over the entire roast.
Cover with plastic wrap and put it in the fridge for about 24 hours.

Cooking the Roast

Preheat the oven to 300°F.
On the stove, heat 3 tablespoon neutral cooking oil in the Dutch oven.
Brown roast evenly for 3 minutes on each side.
Remove roast and place a large onion, cut in 3 pieces, on the bottom of the pan. Put the browned roast on top (the onions will act as a shelf and prevent the roast from sitting too deep in its own liquids).
Place the lid on the Dutch oven and stick it in the oven for 3 hours.
Carefully remove the hot Dutch oven from the oven. Carefully, remove the hot lid from the Dutch oven. And now, very carefully lift out the pork roast and place it on a large cutting board, preferably one that has a juice groove.
Tip: If you’re not sure if your roast is ready, you can always use a meat thermometer and a fork. The meat thermometer should read 190°F and the fork should easily pull apart the meat.
Use a couple large forks and rip into it. The roast will fall apart effortlessly. Shred it with the forks to the fineness you like and enjoy any way you want. But do me one favor before smothering the pulled pork with your favorite BBQ sauce: try a piece just like it is. Taste the sublime pork flavor, brought out by the salt and just slightly sweetened by the sugar. It’ll lift you into heaven. And who said pigs can’t fly!

Notes

⭐ Tip: For the dry rub, always use kosher sea salt. Do not use table salt. Table salt’s grains are too fine and will make the meat taste too salty.

⭐ Tip: If you’re not sure if your roast is ready, you can always use a meat thermometer and a fork. The meat thermometer should read 190°F and the fork should easily pull apart the meat.

Nutrition