Ingredients
Scale
- 4 lbs (1.8 kg) pork shoulder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 cup (240 ml) barbecue sauce
- 1 onion, sliced
- 1 cup (240 ml) chicken broth
Instructions
- Preheat your oven to 300°F (150°C).
- Mix the salt, black pepper, smoked paprika, garlic powder, and onion powder in a bowl.
- Rub the spice mixture all over the pork shoulder.
- Place the sliced onion at the bottom of a roasting pan and place the pork on top.
- Pour the chicken broth into the pan.
- Cover tightly with aluminum foil and bake for 4 hours.
- Remove the foil, apply barbecue sauce, and bake for an additional 30 minutes, uncovered.
- Let it rest for 15 minutes before shredding with forks and serving.
Notes
- For extra flavor, marinate the pork overnight in the spice mixture.
- Serve with coleslaw and buns for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: pulled pork, oven recipes, slow cooker alternatives