Eosinophilic Esophagitis Friendly Easy Pulled Pork
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Learn more →Ingredients
8 servings
- 4 lb bone-in pork shoulder (boston butt), trimmed of excess fat
- 2 tbsp olive oil
For the dry rub
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp cayenne pepper
For the braising liquid
- ½ cup apple cider vinegar
- ½ cup low-sodium chicken broth
- 1 tbsp worcestershire sauce
For serving
- 1 cup barbecue sauce, plus more for serving
- 8 hamburger buns (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cumin, kosher salt, black pepper, and cayenne. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface, pressing it in firmly.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, turning every 3–4 minutes, until deeply browned on all sides, about 12–15 minutes total.
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