Description
MarnaMaria BBQ Dry Rub pulled pork takes the guesswork out a the entree and puts a delicious meal in your plate for a totally reasonable effort!
Ingredients
Scale
- 1 5-6 lbs. pork shoulder roast
- 4 tbsp. MarnaMaria BBQ Dry Rub, or as much as you need to cover the pork.
- 2 tbsp. vegetable oil
- 1 large onion, sliced
- ½ cup Kentucky Bourbon
- 2 cups MarnaMaria BBQ Sauce
Instructions
- Preheat oven to 300ºF.
- Using a sharp knife, poke deep holes into the meat to make it tender.
- Spread the MarnaMaria BBQ Dry Rub all over the meat being sure to push it into the created knife holes.
- If possible, allow the meat the to rest and marinate overnight, for up to 72 hours.
- Heat a dutch oven over high heat. Add vegetable oil and sear the pork on all sides until a crust forms.
- Remove meat and add onions and stir to coat with pan juices.
- Allow onions to cook until just tender, about five minutes, stirring occasionally.
- Add bourbon to deglaze the pan, being sure to scrape bits from the bottom of the pan. Let reduce for 30 seconds.
- Turn off heat and add back the meat.
- Cover, place in oven and let cook until fork tender, about 6-8 hours. (Each pork is different so cooking time may be longer or shorter!)
- When meat is cooked, shred with a fork and mix or top with MarnaMaria BBQ sauce.
Keywords: BBQ, Barbecue, Pork, Shoulder, Bourbon