There are a multitude of recipes out there for Pulled Pork. I wanted something simple and done in the oven, (no firing up the BBQ for 10 hours for me.) Simple, easy and shovin’ in the oven'.
This recipe turns out unbelievably moist and tender. It just falls apart.
1 Pork Butt/Pork Shoulder/Picnic Shoulder
1/2 tsp black pepper
1 tbsp paprika
1/4 cup sugar
2 tsp salt
1/4 cup prepared mustard
1 tsp cayenne pepper
6 dashes liquid smoke (optional, I didn’t use it)
PreparationMix all ingredients in a bowl, stir, rub all over pork
Refrigerate 24 hours (or overnight, that worked for me). Place in crockpot 10-12 hours on LOW....or...
Cover and roast on bottom rack in oven at 250-275 degrees until tender from 7-8 hours (slow and low) Use meat thermometer to ensure pork is cooked thoroughly. Let sit 15 minutes before handling.
Discard bone and fat from Pork, place in serving pot and shred meat with two forks. Add your favorite BBQ sauce (Diana’s Smokehouse Sauce is amazing with this.)
Or you can make a spicy BBQ sauce by adding Cayenne pepper and Tabasco to your favorite BBQ sauce, put in a squeeze bottle.
Serve on a bun, with a salad, or as a meal.
I happen to like a crusty Italian bun with mine.