Oven Roasted Pulled Pork

Oven-Roasted Pulled Pork

• 1 tbsp. ground cumin 

• 1 tbsp. ground coriander

• 1 tbsp. paprika

• Kosher salt

• Freshly ground black pepper

• 1 7-pound bone-in, skin-on pork butt or shoulder, cut into 3 pieces

• 1/2 c. apricot jam

• 2 medium onions, thinly sliced

• 4 jalapeños, seeded and thinly sliced

• Thick-sliced white bread, for serving

Sweet-And-Spicy Sauce

• 1 c. apple cider vinegar

• 1/4 c. ketchup

• 1 tbsp. brown sugar

• 1 tbsp. granulated sugar

• 1/2 tsp. red pepper flakes

• 1 tsp. kosher salt

• 1/4 tsp. black pepper

  Preheat oven to 300°F. Combine cumin, coriander, paprika, 5 teaspoons salt, and 2 teaspoons pepper in a bowl. Cover a rimmed baking sheet with aluminum foil. Place pork on baking sheet and rub with spice mixture. Spoon jam on pork and turn to coat. 

  Scatter onions and jalapeños around pork. Cover with aluminum foil, crimping edges to seal. Roast until pork shreds easily, 4 to 5 hours.

  Transfer pork to a large bowl. Shred meat using two forks; discard bones, skin, and fat. Add onions, jalapeños, and pan juices, and toss to combine. Serve with bread and Sweet-and-Spicy Sauce alongside (reserving 1/3 cup sauce for Roasted Red Cabbage-and-Collard Green Slaw).

  Sweet-And-Spicy Sauce

  Whisk together apple cider vinegar, ketchup, brown sugar, granulated sugar, red pepper flakes, kosher salt, and black pepper in a small saucepan. Bring to a simmer, stirring until sugar is dissolved. Makes 1 1/4 cups.