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Recipes Nugget Markets Signature Recipes

Slow-Roasted Pulled Pork

Prep time
12 hours PT12H
Cook time
6–8 hours PT8H
Yield
12–15 servings
Difficulty
2 out of 5 on the difficulty scale
Pulled Pork with Grilled Cinnamon Pineapple Nugget Markets signature recipes

Serve this mouthwatering pulled pork with barbecue sauce on the side, in soft roll sliders stuffed with coleslaw or with Grilled Cinnamon-Glazed Pineapple for a sweet and savory treat.

Ingredients

Pork:

  • 6–8 pounds pork butt, skinless, bone-in
  • 12 ounces lager or pilsner-style beer
  • 1 cup water

Dry Rub:

  • ¼ cup brown sugar
  • 2 tablespoons smoked paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon cracked black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon mustard powder
  • 1 teaspoon cayenne pepper

Preparation

Pat the pork dry and place in a 9x12-inch baking dish. Mix dry rub ingredients together in a small work bowl and rub assertively all over the pork. Place pork fat-side up in a brining dish and refrigerate uncovered for 12 hours.

Preheat oven to 250°F. 

Transfer pork to a roasting pan, fat-side up. Discard any residual liquid left in the brining dish. Pour beer and water around the pork and roast uncovered for 6–8 hours, or until the internal temperature reaches 195°F.

Once cooked, transfer the pork to a large work bowl, reserving juices in roasting pan. Let rest for 25 minutes, then shred, discarding some of the fat cap if you prefer leaner pork. Pour the juices from the roasting pan over the pork and toss before serving.