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Pulled Pork

Recipes

Prep Time 10 mins Cook Time 9 hrs Total Time 9 hrs 40 mins

Ok, the weekend, holiday or special occasion is coming.  You’d really like to have pork barbecue for family or guests but you’re not comfortable trying this project on the grill.  Smoking it can be intimidating if you’ve never tried it and you certainly don’t want to waste that beautiful piece of pork. Here’s an option using the oven that’s easy and sure to end in a result that you’ll love. 

Ingredients

  • 4-5 pounds Pork Butt - aka Pork Shoulder or Boston Butt

  • Rub of your choice - good quality

BBQ Rub

  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

Tips

  1. Cooking time can vary, but you can use the wrap time at the end to adjust the shredding time by a few hours.
  2. If you don't have a rack, you can elevate the meat on balls of rolled up foil. Please do not leave it to cook in the muck.
  3. This will freeze great for 3-4 months. Good in the refrigerator for 3-4 days.
  4. DO NOT cover with anything like foil or a lid in the oven. 

    Directions

    1. You will need a rub of your choice. Our BBQ Rub recipe is included to try that or can’t find something you like

    2. Use about one cup of rub and coat the meat. That is a very heavy coat.

    3. If you have time, wrap the meat with plastic wrap. You may need a second piece. Refrigerate for a few hours, but overnight is fine. If you don't have time, just apply the rub and place in the oven.

    4. When ready to cook, prep a large rimmed baking sheet with foil and a rack. Give the rack a heavy spray of PAM.

    5. Place meat on rack and place in a 250-degree oven (not convection).

    6. Bake until internal temp of 195 plus (200-205 is better). This will vary some with the thickness of the meat, bone-in vs. boneless and the oven. You have some flex time in the next step to get your timing right.

    7. Remove from the oven directly onto a large sheet of heavy-duty foil. Wrap tight with the foil then wrap with several towels. Place wrapped meat in a small cooler if available and rest for 1-2 hours until needed. It can stay warm for up to 4 hours is well wrapped in a cooler.

    8. Just before serving, shred with forks. It will fall apart.