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robbie's pulled pork

robster52 avatar
Recipe by
Robin Arquilla
@robster52
Walnut Creek, CA

This is kind of involved, due to the three recipes for the rub, mop and finishing sauce.I make enough for 100 mounted marshals at Cheyenne Frontier Days, once a year.I serve it with slaw, rolls and watermelon wedges,we also have a keg of beer on hand. When I make the batch for the marshals, I use my roaster and oven, because I usually cook 40 lbs. The pork shoulder cushions shrink down, so you want to make sure you have plenty. When you make the rub, double or triple so you can store some for chops or ribs during the rest of the season.This pulled pork recipe is a natural for making ahead.

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yield 10 serving(s)
prep time 1 Hr 30 Min
cook time 18 Hr
method Bake

Ingredients For robbie's pulled pork

  • RUB
  • 1/4 c
    brown sugar
  • 1/4 c
    hot hungarian paprika
  • 1 Tbsp
    cayenne
  • 2 Tbsp
    ground black pepper
  • 1 Tbsp
    1 tablespoon ground white pepper
  • 3 Tbsp
    kosher coarse or sea salt
  • 2 Tbsp
    garlic powder
  • 2 Tbsp
    onion powder
  • 2 tsp
    celery seed
  • 1 tsp
    ground thyme
  • 1 tsp
    ground cumin
  • 1 Tbsp
    dark cocoa powder
  • 1 tsp
    teaspoon hickory seasoning
  • MOP
  • 1 c
    cider vinegar
  • 1/2 c
    beer
  • 1 sm
    white or yellow onion chopped
  • 1 md
    jalapeno pepper chopped
  • 1 Tbsp
    coarse kosher salt
  • 2 Tbsp
    brown sugar
  • 1 tsp
    ground black pepper
  • 1 tsp
    crushed red pepper flakes
  • FINISHING SAUCE
  • 1 1/2 c
    cider vinegar
  • 1/2 c
    water
  • 1/2 c
    catsup
  • 1 tsp
    kosher or sea salt
  • 1 md
    white or yellow onion chopped
  • 2 Tbsp
    brown sugar
  • 1 Tbsp
    worcestershire sauce
  • 1/4 tsp
    cayenne pepper
  • PORK
  • 5-6 lb
    pork shoulder cushion/s (or butts)

How To Make robbie's pulled pork

  • 1
    Rub: Mix all dry ingredients and rub your Pork shoulder cushions real well. If you are using your oven, place them in those disposable foil pans, if you are cooking for a group, double those pans. Otherwise, place them in your slow-cooker or electric roaster.
  • 2
    MOP: Mix all ingredients in a saucepan and boil slowly for 15 minutes.Pour your mop over the pork.
  • 3
    Cooking: Oven- 250 for 12-15 hours depending on amount of pork Slow-cooker- Low for 12 hours Roasting pan 250 for 12-15 hours depending on amount of pork During the cooking process, ladle the mop over the cushions and several times during the process, turn your cushions over to evenly cook
  • 4
    Once the meat is cooked (you should be able to pull it apart with a fork), let it cool some so you don't burn your fingers. If you are making a large amount, use disposable gloves and shred by hand. If I am cooking for a large group, I use those smaller foil pans to fill up, then cover with foil. It keeps nicely in the oven or if you are outside on a low heated grill, just to keep warm. I usually pour enough left over mop that was in the pan over the shredded meat to keep it moist.
  • 5
    Finishing Sauce: Mix all ingredients in a saucepan and boil slowly for 15 minutes.The sauce is to be poured over individual servings.
  • 6
    Serving Ideas: I have used assorted dinner rolls, or slider buns, of course cutting the rolls in half before putting them out. This pairs wonderfully with slaw and some guests put it on top of the pork in the sandwich. Watermelon wedges are a natural for dessert.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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