BBQ Pulled Pork

There’s nothing else in the world that is quite like the experience a person has when they encounter a really good pulled pork sandwich. I mean a realllllyyyyyy goodddd pulled pork sandwich…the kind that’s nestled between a potato roll and topped with out of this world coleslaw. One could argue that you need cheese too, but I pshaw at that notion. When you have a good enough pulled pork, you won’t need anything else on that plate besides you, the pork, the slaw, the roll, and a napkin to keep yourself looking presentable.

Enter Paula Deen. Dubbed by yours truly as a Queen of Southern cookin, she has a super easy and, I daresay, one of the best pulled pork recipes I’ve ever slapped my Dutch oven on. Now before some people get all up in arms, I want to say this: Don’t get me wrong, indirect grilling outside in a smoker is still THE ultimate way to prepare any meatcentric entree, but it’s January…have you been outside lately? It makes me wonder if absolute zero can actually be reached outside of a lab…

So back to the kitchen and what things we can make our oven do… What won me over in this recipe was that you use a dry rub on the meat a few hours (or in my case, overnight). The dry rub adds an extra dimension and layer of flavor and gives you the ability to control how spicy you want your pork to be. A flavorful cooking liquid is then prepared and used to cook and baste your pork bundle to perfection. The liquid itself is also an opportunity for you to control and tweak the flavors you want here. I personally use this as an excuse, I mean, opportunity to add some liquid smoke here because, I admit, I’m a griller girl and I miss my Charbroil. *sniff* *sniff*

At the end of the day, Charbroil or not, this pulled pork is absolutely delectable with an almost “set it and forget it” cook method. What’s there not to love here? Grab your fork, get that napkin at ready, and let’s get this pork going!

BBQ Pulled Pork
From Paula Deen

Ingredients

~Dry Rub~
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
½ tablespoon cayenne
1 tablespoon garlic powder

4lb shoulder pork roast (can also use butt)

~Cooking liquid~
2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon garlic powder

Accompaniments

Hamburger buns
Bbq sauce
Cole slaw

Preparation

Preheat oven to 325 degrees F.

Mix the dry rub ingredients in a small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic wrap or place in large ziplock bag and refrigerate at least 2 hours, preferably overnight.

Combine cooking liquid ingredients in a medium bowl and pour into a large Dutch oven (or large pot with tight fitting lid). Place pork into Dutch oven and tightly cover with aluminum foil then lid. Make sure foil does not come in contact with any part of the pork. Roast for 4 hours or until fork tender and shred easily. Brush roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle. Shred pork with a fork or tongs into bite sized pieces. Serve

Note: The vinegar when cooked could produce a strong odor. If you have an exhaust fan in your kitchen, I would suggest running it to keep things contained.

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~ by tastydesu on January 22, 2010.

5 Responses to “BBQ Pulled Pork”

  1. I never thought about putting Slaw on pulled pork, but I bet it’s friggin groovy good.

  2. Next one better be the Slaw recipe!

  3. Being from the South myself, us North Carolinian’s pride ourselves on slaw and pulled pork.

    Let me offer a quicker, equally tasty method.

    Buy a crock pot.
    Buy a 5-ish pound “Boston Butt” pork roast (can also substitute an Arm Picnic roast here as well, just not as much meat)
    Buy a large yellow onion.

    Slice the onion into this slices and break it out into rings. Make a bed of rings in the bottom of the crock pot for the roast to rest on.

    Hold the roast in your hand and have someone dump a mound of Black Pepper in your hand. Massage/rub it in.
    Hold the roast in your hand and have someone dump a mound of Garlic Salt in your hand. Massage/rub it in.

    Place the roast on the bed of onions.

    Fill the crock pot 3/4’s full with water. Lay a few onion rings on top and place a few in the water to the sides.

    Put the lid on it, put the cook setting on LOW, and set the timer for 12 hours.

    Good luck getting it out of the crock pot in 1 piece at the end. 🙂

    It will fall apart, and will not even need sauce. Usually, I take all of the pieces and put it into a big mixing bowl to get out all of the fatty bits and bone, and this also allows you to hand-pull the pork apart, giving it that authentic look. While it’s in the mixing bowl, add more pepper, and any additional spice you may like. I usually just stick with pepper and let people sauce as they wish.

    I can offer up my personal Carolina slaw recipe as well, if you like.

    -Nick

  4. Nick’s simple slaw recipe…

    Head of cabbage, chop it up
    Mayonaisse
    A jar of Kosher Dill pickles
    Lots of black pepper

    That’s it.

    Add mayo and pickle juice (not the pickles, mom likes to fine dice up some pickles in hers, but I just use the juice to thin the mayo) until you get that creamy consistency. Be liberal, you can just drain off as needed if you use too much.

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