Pulled Pork Shoulder
Ingredients
-
4 teaspoons smoked paprika
-
2 teaspoons black pepper
-
2 teaspoons dark brown sugar
-
1 tablespoon salt
-
½ teaspoon celery salt
-
½ teaspoon ground cumin
-
½ teaspoon dry mustard
Tools
-
whisk
-
measuring spoons
-
small bowl
-
liquid measuring cup
-
2 forks
-
covered casserole dish
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Start the spice rub
Combine the paprika and pepper in a small bowl.
4 teaspoons smoked paprika
2 teaspoons black pepper
small bowl
measuring spoons
Add the spices to the rub
Add the brown sugar, salt and celery salt.
2 teaspoons dark brown sugar
1 tablespoon salt
½ teaspoon celery salt
Finish the spice rub
Add the cumin and mustard. Whisk to combine.
½ teaspoon ground cumin
½ teaspoon dry mustard
whisk
Add the onion
Arrange the onion slices in an even layer in the bottom of a casserole dish or dutch oven.
1 yellow onion
covered casserole dish
Add the garlic and broth
Scatter the garlic slices over the onions. Add the chicken broth.
2 garlic cloves
1 cup chicken broth
liquid measuring cup
Put the pork in the dish
Place the pork shoulder on top of the onion and garlic slices.
3 pounds boneless, skinless pork shoulder
Season the pork
Massage the spice rub into the pork, ensuring the shoulder is completely coated on all sides. Use all of the rub.
BBQ spice rub
Cover the dish
Cover the dish or pot with the lid. Select cooking preferences using the button below.
Slow cook the pork
Place the covered dish or pot on the bottom shelf of the June Oven. Slow cook the pork for 4 hours on High, until a fork penetrates the meat with almost no resistance. June will notify you when the pork is ready.
Pull the pork
Transfer the pork shoulder to a serving dish. Shred the meat with two forks. Discard any large chunks of fat.
2 forks
