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Lunch / Dinner

Spicy Pulled Pork

Pulled pork is classic barbecue fare, but not everyone has the time — or supplies — to smoke a pork shoulder. You can get similar flavor and ultra-tender meat from a spicy rub and a low-and-slow braise in the oven.


8 servings

Total Time

3–4 hours + chilling

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Test Kitchen Tip

Pork shoulder is also labeled Boston butt. The name refers to the barrels used in colonial days to store and ship cuts of pork earmarked for curing.


Combine salt, paprika, chili powder, granulated garlic, cumin, coriander, and cayenne in a bowl. Add pork; toss to completely coat with spices. Cover bowl and chill pork overnight.

Preheat oven to 250°.

Heat oil in a cast-iron Dutch oven over medium-high; add pork and brown all sides and edges, 1012 minutes. Pour in enough beer to reach about 1/2-inch up sides of Dutch oven; cover and transfer to oven.

Roast pork until it easily shreds, 3–4 hours; transfer to a cutting board.

Shred pork using two forks, then transfer to a bowl; stir in cilantro.

Degrease drippings from the Dutch oven, discarding fat, then add drippings to pork until moist.

Serve pork on buns or tortillas.


The drippings from the pork are full of flavor, and fat. Use a fat separator to degrease the drippings, or skim off the fat using a spoon or a baster.

Nutritional Facts

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