Oven pulled pork [View all]

I used to have a couple of smokers so pulled pork was easy to make.
No provisions now where I live.
Today I took a pork shoulder out and tried this technique.
It was two parts so I had some pastor cooking paste and coated the center of the pork. They I covered the outside with my normal BBQ rub. I lined a baking dish with foil and put the roast in. Then covered up the roast.
Into the over at 250-260. After about 4 hours a thermometer gave me a reading of 190 internal.
Done. Roast was pull apart done. I took the liquid in the foil, defatted it, and thickened it some in a pot and added it to the shredded port.
Now I have to find some good smoke flavouring.