Pulled Pork

Pulled pork is a great barbecue recipe to make. While a lot of pulled pork is smoked outdoors, it's also pretty easy to make indoors and just takes time to braise.

After trying a couple different recipes, I found this recipe from ButcherBox that I like a lot. A lot of pulled pork goes heavy on the sweet barbecue sauce, but I prefer recipes like these that let the flavor of the pork and the dry rub shine.

Ingredients

• 2-3 lb pork shoulder or pork butt
• 2 tbsp coffee, finely ground (espresso grind)
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp ginger powder
• 1 tsp mustard powder
• 1 tsp ground coriander
• 1 tbsp brown sugar
• 1 tbsp salt
• 1 cup apple cider
• 1 yellow onion, roughly chopped

Directions

1. If your pork has a fat cap, score the fat with a knife.
2. Combine the coffee, chili powder, smoked paprika, ginger powder, mustard powder, ground coriander, brown sugar, and salt to make the dry rub.
3. Rub the pork with the dry rub. Make sure to completely cover the pork, including between the scored fat.
4. Wrap the pork tightly in plastic wrap, and refrigerate overnight.
5. In an oven-safe dutch oven, add the apple cider and onions and bring to a boil.
6. Put the pork on top of the onions.
7. Cover the dutch oven and bake in an oven at 300 degrees F for 3 1/2 hours.
8. Turn the heat up to 425 degrees F. Remove the lid of the dutch oven and bake uncovered for 15 minutes.
9. Take the pork out of the oven. Let rest for 15 minutes, shred the meat with a fork, and mix with the liquid in the pot. If your pork had a bone, remove it.
10. Serve the pulled pork with some sides, or on a bun as a sandwich.