Real Recipes From Real Home Cooks ®

miss lavone's pulled pork barbeque

(1 rating)
Recipe by
Julia Ferguson
Greenwood, IN

This is my mother's recipe, with some of my additions, for homemade pulled pork sandwiches. Shredded pork, cooked in homemade barbecue sauce, served on a large BBQ bun. It's kind of sweet, tart and tangy, and oh so good, all at the same time. Ask if anyone wants their bun dipped. Stab the top of the bun with a meat fork and dip it in the sauce. Will have to eat these with a fork. Good served with homemade potato salad and baked beans. Enjoy!

(1 rating)
yield serving(s)
method Stove Top

Ingredients For miss lavone's pulled pork barbeque

  • for the roast: if using already cooked roast skip down to sauce
  • 2 1/2 - 3 lb
    pork roast, your choice, blade cut, shoulder or pork loin, for less fatty, use pork loin
  • 1 tsp
    garlic powder
  • 1 - 2 tsp
    black pepper
  • SAUCE:
  • 2 c
  • 1 lg
    onion, diced
  • 1 - 2 clove
  • 4 1/2 tsp
    worchestershire sauce
  • 1/2 - 1 c
    brown sugar (i use splenda brown)
  • 6 tsp
  • 1 - 15 oz
    can stewed tomatoes, diced
  • 1 - 15 oz
    can, diced tomatoes with green chilies (if you don't like spicy, use another can of stewed tomatoes)
  • Abt. 2 tsp
    pickeling spice
  • 1 tsp
    black pepper
  • salt, to taste (i leave out)
  • 4 - 6 dash
    tobassco sauce - optional

How To Make miss lavone's pulled pork barbeque

  • 1
    If using leftover roast, skip to # 2. Season pork roast with garlic powder and pepper. Place in dutch oven, fat side up and roast in 350 degree oven without lid for about 1 hour. Cover and roast for another 1 1/2-2 hrs at 300 degrees. You want the roast to be very tender, almost falling off the bone (so to speak). When done remove from oven and set aside until cool enough to handle.
  • 2
    When cool, remove and discard any bones, fat and connective tissue. Pull apart the meat into shreads or cut into chunks and place in large saucepan.
  • 3
    In bottom portion of tea ball with a screw-on-lid, or in a piece of cheesecloth, place the 2 tsp. of pickeling spice. Place top on tea ball or if using cheesecloth, tie up with kitchen string or cut a long strip of cheesecloth to tie up the spices into a ball, making sure it is tied securely, so spices cannot escape. Hang the tea ball on inside of saucepan, so the ball hangs down into the pan. If using cheesecloth, just drop spice ball into the pan with the meat.
  • 4
    Add all the other ingredients. On medium heat bring to just boiling. Place lid on pan, lower heat to a simmer and let cook at least 2 hrs., stir occasionally. If meat was cut into chunks it may need a little help to get it to shred. Just use 2 forks to help break up the chunks, as you stir. When meat is broken up and stringy, remove spice ball and garlic cloves, before serving.
  • 5
    Serve on large BBQ buns with your favorite condiments. Don't forget the potato salad and baked beans. ENJOY!
  • 6
    NOTE: You want enough sauce to cover all ingredients. If your roast is much larger, then double the sauce ingredients. This recipe could probably be done in the crockpot, as well.