Oven-Roasted Pulled Pork Shoulder

Ingredients

• 4 lb pork shoulder (pork butt), bone-in or boneless
• 2 tbsp brown sugar
• 1 tbsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 cup chicken broth
• 1 cup barbecue sauce, plus more for serving

Instructions

1. 1Preheat the oven to 300°F and pat the pork shoulder dry with paper towels.
2. 2Mix the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne in a bowl, then rub it all over the pork.
3. 3Place the pork fat-side up in a large Dutch oven or roasting pan and pour the chicken broth around it.
4. 4Cover tightly with a lid or foil and roast for about 4.5 to 5 hours, until the meat is fork-tender and shreds easily.
5. 5Check that the internal temperature has reached at least 195°F to 205°F, which is what makes the collagen break down for easy shredding.
6. 6Let the pork rest for 20 minutes, then shred it with two forks, discarding excess fat.
7. 7Toss the shredded pork with the barbecue sauce and some of the cooking juices before serving.

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