I'm not going to rant about the best way to create pulled pork. Instead I'm going to offer a method for a pretty-good version you can make in your oven. I do insist you use pork shoulder/Boston butt - it has the connective tissue and inherent flavor necessary to make the dish work. I also insist you not use a slow cooker version. Pulled pork requires roasting and a slow cooker braises the meat. Pulled pork also requires time at home (unless you're willing to leave your oven on when you're not home). But it's worth it. (Larger image.)
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours, 10 minutes
Ingredients:
- 2 lb. bone-in Boston butt/pork shoulder*
- 2 tsp. instant smoke
- 2 Tbsp. dry rub
Preparation:
1. Combine instant smoke with dry rub to make a paste. Rub paste thoroughly into roast then wrap thoroughly in two layers of plastic wrap.
2. Refrigerate overnight.
3. Heat oven to 225 degrees.
4. Unwrap roast and place on a rack in a shallow roasting pan and place in center of oven.
5. Cook for 6 hours. Remove from oven and cool for 1 hour. Then pull pork into shreds using your fingers and a pair of forks. Cut long shreds with a knife.
Here in East Tennessee we usually eat our pulled pork with sauce on hamburger buns. See below for recipes for a sauce and BBQ buns.
*Note: A typical bone-in shoulder is 4 - 5 pounds. I usually buy a whole roast, have the butcher cut it in half, and freeze half.