Easy Oven-Cooked Pulled Pork

Ingredients

• 1 tablespoon kosher salt
• 5 tablespoons dark brown sugar
• Large pinch cayenne pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon ground fennel seed
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1 whole bone-in or boneless pork butt
• 1 cup ketchup
• 1/2 cup dark molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon high-quality liquid smoke, such as Wright's
• 1 tablespoon brown mustard
• 2 teaspoons hot sauce
• 1/2 cup cider vinegar, divided
• 1 tablespoon vegetable oil
• 1 large onion, finely minced
• 1 cup bourbon
• 1/2 cup homemade or store-bought low-sodium chicken stock or water

Directions

1. Move an oven rack to the lower position, then heat the oven to 300 degrees F (150 degrees C). In a small bowl, stir together the salt, sugar, cayenne pepper, coriander, fennel seed, paprika, cumin, and black pepper until evenly blended. Coat the pork with 2 to 3 tablespoons of the spice blend, rubbing it over every side, and save the rest. In a medium bowl, whisk the ketchup, molasses, Worcestershire sauce, liquid smoke, mustard, hot sauce, and half of the cider vinegar. Add the remaining spice blend and whisk again, then set the sauce aside.
2. Warm the oil in a Dutch oven over medium-high heat until it shimmers. Put in the pork and brown it on all sides, turning as needed, about 5 minutes total. The sugar in the rub will make the surface color quickly, so watch it closely and do not let it burn. Add the onion and cook, stirring while scraping the browned bits from the bottom, until the onion has softened, about 2 minutes.
3. Turn off the burner and pour in the bourbon. Turn the burner back on, then carefully light the bourbon with a long match or lighter. Stand back and be sure the space above the pot is clear, since the flames can rise high. Cook until the flames go out, about 2 minutes.
4. Pour in half of the sauce mixture and the chicken stock or water. Cover the Dutch oven, move it to the oven, and cook until the pork is beginning to become tender, about 4 hours. Uncover the pot and keep cooking until a knife or fork twists in the meat with very little resistance and the outside has developed a dark bark, about 1 hour longer.
5. Move the pork to a large bowl, leaving the cooking liquid in the pot. Skim off and discard the extra fat with a ladle. Add the reserved sauce and the remaining vinegar to the pot, whisking until combined. Once the pork is cool enough to handle, pull it apart with two forks.
6. Return the shredded pork to the pot and toss it with the sauce. If you are making it ahead to eat across several meals, keep the pork and sauce separate, and mix sauce only into the portion you are serving right away. Adjust to taste with more salt, sugar, liquid smoke, or cider vinegar. Serve.