15 - 20 servings
Linda's StoryI have been making pulled pork this way for a long time. It is always a hit at parties. I cook Boston Butt Roast the day before, pull roast apart triming away the fat once cooled enough to touch and put in a crock pot the next day to heat up and keep warm for serving with a favorite BBQ sauce that I usually buy from a local BBQ restuarant in my hometown. Also, I like to serve on bakery hamburger buns if I can get them otherwise store bought ones are fine. Homemade coleslaw goes nicely with these sandwiches. It is good with slaw on top of the pork.
boston butt pork roast
smoked paprika, heaping teaspoons on the spices
mccormick perfect pinch all-purpose seasoning, salt free
mccormick garlic & herb seasoning, salt free
mrs. dash onion & herb seasoning
badia herbes de provence seasoning
iberia complete seasoning
chopped fresh garlic
1Preheat oven to 275 degrees.
2Mix together the olive oil and all the spices to make the wet rub. Any of your favorite spices can be substituted.
3Prepare the Boston Butt by piercing the meat with a sharp knife to form one inch slits.
4Rub the roast thoroughly with the wet rub by rubbing over the entire roast and inside the slits.
5Place the roast in a large roasting pan.
6Roast covered for 4 hours at 275 degrees. Uncover and cook another 2 hours.
7Roast is done when falls apart to the touch.
8Let roast cool.
9Once the roast is cool to touch, pull apart the meat and pull fat away from the meat and discard fat.
10Warm pulled pork with favorite sauce and serve on a bakery hamburger bun....delish.