Want perfectly tender pulled pork for BBQ sandwiches or tacos? This oven pulled pork recipe is easy to make with just a pork brisket and some spices!
Sprinkle the rub generously all over the pork brisket, patting it as you go to make the rub stick to the pork. Cover and marinate overnight, or 8 hours.
When ready to cook, preheat the oven to 450 F. Choose an oven safe pot that's close to the size of the pork brisket (neither too big nor too small). The pot should have a lid, but you will not need it for the first step of cooking. Gently place the marinated pork brisket in the pot with the fattiest side on top. Leave the pot uncovered.
Roast, uncovered, for 15 minutes at 450 F. While roasting, add the tomato paste to a bowl. Whisk in the water until you have a smooth liquid.
Remove the pot from the oven and carefully pour the liquid into the bottom of the pot. Cover the pot with its lid and return the pot to the oven. Turn the oven temperature down to 300 F.
Cook at 300 F for about 4 hours, or until the pork falls apart easily when tugged with a fork. (4 hours is the typical minimum time; if your roast is larger or is not boneless, just keep on cooking it until it becomes fall-apart tender.)
Boneless pork shoulder picnic roast is the traditional East Coast cut for pulled pork. It's got a nice exterior coat of fat, which makes it self-basting, but the meat itself is lean. Ignore the package cooking directions if they say something like "30 minutes per pound," because that will make a roast for slicing, not a tender, fall-apart roast ready to be pulled apart at the lightest touch.
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