Pulled Pork

Pulled Pork

I very seldom (which means, never) cook Pulled Pork in a smoker or a grill. And I live in Texas, so I believe it’s almost against some religion or something. I don’t cook it outside, because I don’t know how. But I do like to eat it. 

So we cook it inside and problem is solved. For this particular recipe, I used the oven, but I have also cooked this in a crockpot, both are equally delicious.

The original recipe is here.

As always, read through the recipe and notes first. Click for Homemade BBQ Sauce recipe.

Pulled Pork
Serves 8
Write a review
Print
Prep Time
2 hr 15 min
Cook Time
4 hr
Total Time
6 hr 15 min
Prep Time
2 hr 15 min
Cook Time
4 hr
Total Time
6 hr 15 min
Ingredients
  1. One 4 pound boneless pork butt or shoulder roast
  2. 2 TBSP brown sugar
  3. 2 TBSP paprika
  4. 1 1/2 TBSP salt
  5. 1 1/2 TBSP black pepper
  6. 1 TBSP cumin
  7. 1 tsp. garlic powder
  8. 1/2 TBSP liquid smoke
  9. 2 cups apple juice
  10. 1 cup apple cider vinegar
  11. 1 1/2 TBSP Worcestershire sauce
  12. Homemade BBQ sauce (or your favorite bottled)
In a small bowl combine
  1. brown sugar
  2. paprika
  3. salt
  4. black pepper
  5. cumin
  6. garlic powder
  7. Place the pork in a large bowl and rub the dry mixture all over, being sure to coat all of the meat.
  8. Cover the bowl with plastic wrap and place in refrigerator anywhere from 2 hours to overnight.
  9. When it's time to cook the pork, preheat your oven to 325°.
  10. Pour the apple juice, vinegar, Worcestershire, and liquid smoke into a large Dutch oven.
  11. Place the pork in the pot and cover tightly with foil, then the lid.
  12. Bake until the meat is fork tender and shreds easily (about 4 hours).
  13. Be sure to baste the pork with the cooking juices about every hour.
Notes
  1. The pictures posted are with a 9 pound pork, the recipe listed is for a 4 pound. So, adjust the recipe accordingly depending on the size of your pork.
  2. I listed the recipe how I actually prepared my pork. The original recipe calls for cayenne pepper and dry mustard. You can link back to the original recipe for all of the dry ingredients and quantities used.
  3. For my pork, I let it sit in the fridge for about 6 hours and I cooked it for about 7 hours. The longer you allow it to cook, the more tender it will be.
  4. I actually don't own a Dutch oven big enough to hold a 9 pound pork, so I had to use a roasting oven (you know the kind you plug in and use for the holidays), and it worked perfectly. If you don't own a Dutch oven at all, then I would suggest to buy an aluminum roasting pan (throw away kind) and just be sure to cover the hell out of it.
  • BBQ isn't the only dish this is good for. You can use this for
    1. Pork tacos
    2. BBQ Spaghetti (so, this is BBQ, but it's a little different)
    3. Nachos
    4. Jazz up a grilled cheese
    5. Pack in the kiddos lunch
    6. Use your imagination people
    BxtchesBeBlogging http://www.bxtchesbeblogging.com/
    Pulled Pork

    Recipe Tag

    Print Friendly, PDF & Email
    BXTCHES Be Sharing:
    Facebooktwitterpinterest