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Slow Roasted Dry Rubbed Pulled Pork shown pulled apart after cooking

Slow Roasted Dry Rubbed Pulled Pork

A simple, dry rubbed pulled pork recipe that lets you enjoy smoky spicy flavour all year long from your oven.
Prep Time 12 hours
Cook Time 8 hours
Total Time 20 hours


For the dry rub (makes about 2 cups)

  • 3 tbsp paprika
  • 2 tbsp smoked paprika
  • 2 tbsp chili powder
  • 3 tbsp kosher salt
  • 1 tbsp powdered ginger
  • 1 tbsp chipotle powder
  • 6 tbsp brown sugar
  • 1 tbsp black pepper
  • 1 tbsp ground nutmeg
  • 1 tbsp ground oregano
  • 1 tbsp ground thyme
  • 1 tbsp ground coriander
  • 2 tbsp dry mustard powder
  • 2 tbsp garlic powder
  • 3 tbsp onion powder
  • 1 tsp ground cumin
  • 1 tsp cinnamon

For the pulled pork

  • 7-8 pound whole pork shoulder
  • 1 cup water
  • 1 cup apple juice
  • 1 cup apple cider vinegar


For the dry rub

  1. Mix together all of the ingredients very well and store any unused dry rub in an airtight container in a cool place.

For the pulled pork

  1. I like to remove the skin from the pork shoulder and trim the outer fat layer to about a 1/4 inch. You can leave the skin on if you prefer.
  2. Liberally rub the entire pork shoulder with the dry rub, cover with plastic wrap and let sit in the fridge for 12-24 hours to let the spice flavors penetrate the meat before cooking.
  3. Preheat oven to 225 degrees F.
  4. Mix together the water, apple juice and apple cider vinegar.
  5. Pour into the roasting pan with the pork shoulder.
  6. Roast uncovered for about 1 hour and 45 minutes per pound. (See notes in recipe introduction.)
  7. When the pork shoulder comes out of the oven, tent it loosely with aluminum foil and let it sit to rest for 30-45 minutes before pulling the meat apart in medium sized pieces to serve. Toss the pork in the skimmed pan drippings or with a little Maple Chipotle Barbecue Sauce to serve.