Easy Oven-Cooked Pulled Pork

seriouseats.com

Sarah Walker

1 tablespoon (6g) kosher salt

5 tablespoons dark brown sugar (2 ¼ ounces; 65g)

Large pinch cayenne pepper

1 teaspoon (2g) ground coriander

½ teaspoon (1g) ground fennel seed

1 tablespoon (6g) paprika

1 teaspoon (2g) ground cumin

1 teaspoon (2g) freshly ground black pepper

1 whole bone-in or boneless pork butt (5 to 7 pounds; 2.25 to 3kg)

1 cup ketchup (8 ounces; about 225g)

½ cup dark molasses (4 ounces; about 115g)

2 tablespoons (30ml) Worcestershire sauce

1 tablespoon (15ml) high-quality liquid smoke, such as Wright's (see note)

1 tablespoon (15ml) brown mustard

2 teaspoons (10ml) hot sauce

½ cup (120ml) cider vinegar, divided

1 tablespoon (15ml) vegetable oil

1 large onion, finely minced (about 6 ounces; 170g)

1 cup (240ml) bourbon

½ cup (120ml) homemade or store-bought low-sodium chicken stock or water

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