Sticky Oven-Baked Pulled Pork

Ingredients

• 2.5–3 kg (5–7 lb) pork shoulder/butt, preferably bone-in
• 2 tbsp brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 2 tsp black pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 tbsp mustard
• 2 tbsp Worcestershire sauce
• 250 ml (1 cup) apple juice or apple cider
• 2 tbsp apple cider vinegar

For the sticky glaze

• 120 ml (½ cup) BBQ sauce
• 3 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• Optional: pinch of cayenne

Method

1. Heat oven to 150°C / 300°F.
2. Pat the pork dry. Mix the dry spices and rub them generously all over the meat.
3. Mix the mustard and Worcestershire sauce and rub over the pork, then apply the dry rub.
4. Put the pork into a deep roasting dish. Pour the apple juice and vinegar around the meat, not over the top.
5. Cover very tightly with foil and roast for about 4–5 hours, depending on size. It should become extremely tender and reach roughly 93–96°C / 200–205°F internally.
6. Remove the foil. Mix the glaze ingredients and brush a thick layer over the pork.
7. Increase oven to 220°C / 425°F and roast uncovered for 15–25 minutes, brushing with more glaze once or twice. This creates the dark, glossy, almost charred crust seen in your photo.
8. Rest for 20–30 minutes, then pull apart with forks. Spoon some of the pan juices back over the meat.