Photo Courtesy of Flickr User FotoCuisine
Pulled pork has to be one of my most favorite summer meals. It’s the perfect choice for large parties because one pork roast provides about 20 servings, is very easy to prepare, inexpensive, and full of delicious fatty goodness. Although it needs about 24 hours prep time, only 30-45 mintues of this is active work. Sounds good to me! Plus who doesn’t like pulled pork. Well, maybe vegetarians. I bet if you could get them to try it though, this dish would be enough to send them over to the dark side!
Easy Pulled Pork
4-12 hours dry rub marinade, 6-7 hours roasting, 30-60 min. prep, Total: 10-20 hours total
1 large 6-8 lb pork shoulder or Boston Butt (which is a shoulder cut)
- 1/4 c. brown sugar
- 1/8 c. (2 Tbs) kosher or other coarse salt
- 1/8 c. (2 Tbs) Paprika
- 1/8 c. (2 Tbs) Black Pepper
- 1 Tbs garlic powder
- 1 Tbs dry mustard
Carolina Vinegar BBQ Sauce
- 2 c. cider vinegar
- 1 c. ketchup
- 1/2 c. brown sugar
- 1/2 c. brown mustard
- 1 Tbs lemon juice
- 1 Tbs hot sauce
- 1 Tbs Worcestershire
- 2 Tbs Butter
- 1/2 tsp. salt
- 1/2 tsp black pepper
- horseraddish to taste
Prepare dry rub: 4-12 hours before roasting, marinate pork roast with dry rub. The longer you can leave it the better. I prefer to do it overnight.
Mix all dry rub ingredients in a bowl. Rub over roast and into any folds and creases in meat to cover completely.
Wrap in cellophane and refrigerate for as long as you choose 4-12 hours or more.
Get Roast Pork In Oven: Preheat oven for 275 degrees. Place pork roast in a roasting pan. I’ve experimented before with placing the roast on a wire rack or just placing it on the bottom of the pan. DO NOT use the wire wrack! It keeps the fat from fully cooking and dissolving. You want the fat to melt into the pot where it can then be reabsorbed by the meat, making for a much juicier roast! Don’t worry about covering the meat for the majority of the cook time. Just slap the meat in a roaster and put it into the oven!
You can see I’ve split up my roast into two sections. I was experimenting with the rub. On the darker one, I applied the rub before freezing months ago. The other, I did according to these directions. The freezing before hand worked, and helped cut out a bit of time, but not really worth doing as the meat flavor was a bit stronger. It did work though.
Prepare BBQ Sauce: While your pork is roasting, make your BBQ sauce. Mix all ingredients together. Its just that easy. Taste and tweak flavors according to desire. Keep chilled until needed.
Roast Pork for 5-7 hours: Check your roast at 5 hours. Meat will be done with it reads about 170 degrees at its deepest part with a thermometer AND it will fall apart easily to the touch. If the temp is good, but the meat still feels firm, leave it for another hour or so. You’ll know your meat is done, when you can easily fork it apart. If you check at 5 hours or so and the rub is starting to look blackish, like it might be burning, cover with tin foil and return to the oven.
You can see I used a wire wrack with this roast, but as I said before, I think it works better without it. This roast was a bit drier then other roasts. However, after pulling the meat apart, I poured the fat juices at the bottom of the pan over the roast and it made it much better.
Pull your Pork: When the pork is done, remove from oven and let sit for 15-20 minutes covered with tin foil. If you have pan full of melted pork fat, remove the pork from the pan and place in a bowl. Using forks, pull the pork meat apart into strings. Remove bone and excess fat. You may want to pour a bit of extra juice from the roaster over the pork to keep it moist. You can also pour some of your BBQ sauce on your pork now, or let people apply their own BBQ sauce depending on desire.
Serve your Pulled Pork: Set out with your BBQ sauce, buns and a delicious cole slaw for a topping. Yum. This really is so easy. I’ve never had it go wrong. I just don’t think you can screw this dish up! Its a fail safe for anyone wanting to throw an awesome summer party!