The weather finally broke the other day after a long, wet and chilly winter, so I planned to celebrate with a large hunk of meat and my smoker. Unfortunately, as it often does, life had other plans for me. I no longer had a free day ahead of me to tend to my meat and smoker, so I needed a new plan. I had already put the dry rub on my pork the night before and promised my family pulled pork sandwiches for dinner so I decided to roast the pork in the oven, low and slow. I knew the end product would be missing the signature smoky flavor, but the pork would still be tender, juicy and delicious and require way less babysitting on my part. I was right – the pork was excellent. The next time life gets in the way of your original plans or you just don’t have a smoker, give this recipe a try!
Easy Oven Roasted Pulled Pork with Coleslaw
- 4 tbsp. paprika
- 1 tbsp. ground cumin
- 1 tbsp. brown sugar
- 2 tbsp. granulated sugar
- 1 tbsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 7 – 9 pound bone-in pork shoulder or butt, rinsed and patted dry
- 1 cup BBQ sauce (homemade or your favorite. I was pressed for time so I used Sweet Baby Rays – one of my favorite bottled sauces)
- 1 head of green cabbage, shredded
- 2 carrots, shredded
- 1/4 cup mayonnaise
- 1 1/2 tbsp. white vinegar
- 2 tbsp. granulated sugar
- 1/2 tsp. celery salt
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 tbsp. apple cider vinegar
- Buns (I use Ciabatta, that I lightly toast)
- Place first eight ingredients into a small bowl and mix well to combine. Remove 1 tbsp. of the spice mixture and set aside for use later.
- Carefully make several incisions into the fat of the pork to score it, being careful not to cut all the way through to the meat.
- Rub pork all over with the remaining spice mixture. Place pork in a roasting pan, cover with plastic wrap and refrigerate for at least 8 hours.
- Remove pork from the refrigerator 30 minutes before you’re ready to put it in the oven.
- Pre-heat oven to 275 degrees.
- Remove plastic wrap and roast pork for 7 1/2 – 8 hours, until very tender.
- Meanwhile, toss cabbage and carrots together. Refrigerate in an airtight container until ready to use, up to two days.
- In a medium bowl, whisk together mayonnaise, white vinegar, sugar, celery salt, salt and pepper. Cover and refrigerate until ready to use, up to two days.
- Remove pork from oven and let rest, loosely covered with foil for 15 minutes. Reserve about 1/2 cup of the juices from the pan. The juices can be refrigerated for up to two days.
- Using forks or your hands, shred the pork. Pork can be refrigerated, covered, for up to two days.
- When ready to assemble sandwiches, place a large pan over medium-high heat. When the pan is hot, add the pork, reserved spice mixture and reserved pan juices. Cook for 4 – 5 minutes until warmed throughout.
- Add barbeque sauce and apple cider vinegar. Cook for 2 – 3 more minutes, stirring often.
- Mix mayonnaise mixture with cabbage and carrots.
- Place pork on buns and top with coleslaw, if desired. Serve immediately.