Pulled Pork

Ingredients

• 3 tbsp raw or brown sugar, plus more to taste
• 1 tbsp ground chipotle or other hot ground chile
• 1 tbsp onion powder
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp ground black pepper
• 1 tbsp kosher salt, plus more to taste
• 1 4-lb boneless pork butt or shoulder roast
• 1 large onion, chopped
• 2 tbsp neutral oil, such as canola
• 10 dried guajillo chiles, about 2 to 3 oz
• 2½ cups water
• 2 tsp distilled white vinegar, plus more to taste

Steps

1. Season the pork. In a small bowl, combine the sugar, chipotle, onion powder, garlic powder, smoked paprika, black pepper, and salt.
2. Rub the pork. Untie and unroll the pork if needed. If there is a thick fat cap, lightly score it with a sharp knife. Rub the spice mixture all over the pork.
3. Marinate (optional). Cover and refrigerate for up to 24 hours, preferably overnight.
4. Heat the oven. About 4 hours before serving, preheat the oven to 425°F. Let the pork sit at room temperature while the oven heats.
5. Set up the pot. Place the pork fat-side up in a large Dutch oven. Scatter the onion around it, season lightly with salt, and drizzle with the oil.
6. Roast. Roast uncovered until the onion begins to brown and the pork fat starts to crisp, about 20 minutes.
7. Prepare the chiles. Meanwhile, remove the stems and seeds from the guajillo chiles.
8. Add the chiles. Add the chiles and 2½ cups water to the pot. Cover and reduce the oven temperature to 300°F.
9. Braise. Cook until the pork is very tender and pulls apart easily with a fork, about 3½ hours.
10. Crisp the edges. Transfer the pork to a sheet pan. For crispier edges, broil briefly until browned in spots, watching carefully to prevent burning.
11. Make the sauce. Stir the vinegar into the cooking liquid. Skim excess fat if desired.
12. Blend the sauce. Transfer the onion, chiles, and cooking liquid to a blender and blend until smooth. Taste and adjust with additional sugar, vinegar, or salt.
13. Shred the pork. Return the pork to the pot and shred with two forks. Pour in enough sauce to coat the meat evenly and stir to combine.
14. Serve. Warm over low heat if needed and serve hot, with extra sauce on the side.