Overnight Pulled Pork

Name: Overnight Pulled Pork
Prep time: 15 min
Cook time: 10 h
Total time: 10 h 15 min
Yield: 10-15
Ingredients: 1 lg pork shoulder or pork butt, bone in or out; 2 Tbsp salt; 1 Tbsp black pepper; 1 Tbsp paprika; 1 Tbsp garlic powder; 1 Tbsp onion powder; 1 Tbsp chili powder; 2 Tbsp brown sugar; 1/2 c your favorite bbq sauce; 1/2 c cider vinegar

By Mary Hart
@jodymaryk

I use to get up early in the morning to put this in the oven then thought, why don't I just put it in before I go to bed? I tried it and it worked great although when you wake up during the night you wonder what you are smelling! I love the crispyness of the pork on top and the tenderness underneath that.

I love to make pulled pork sandwiches on good buns or bread with extra sauce and yummy coleslaw. Leftovers make great tacos, burritos or pulled pork nachos. It also freezes great for later use.

Rating:

★★★★★ 4 votes5

Comments:

19 Comments

Serves:

10-15

Prep:

15 Min

Cook:

10 Hr

Ingredients

1 lg

pork shoulder or pork butt, bone in or out
2 Tbsp

salt
1 Tbsp

black pepper
1 Tbsp

paprika
1 Tbsp

garlic powder
1 Tbsp

onion powder
1 Tbsp

chili powder
2 Tbsp

brown sugar
1/2 c

your favorite bbq sauce
1/2 c

cider vinegar
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How to Make Overnight Pulled Pork

Step-by-Step

Preheat oven to 225 degrees.
Mix all spices together. Feel free to adjust to your liking. You may also buy a premade 'dry rub' if you prefer.
Rub all of pork roast with the dry rub and place roast on the rack in a roasting pan and place in oven, uncovered.
Mix together the BBQ sauce and the vinegar in a bottle or bowl. Set aside by oven.
Go to bed.
If you happen to wake up in the middle of the night, you can squirt or brush the roast with the BBQ/vinegar 'mop'. The brown sugar in the rub and the sugar in the sauce will start to make the outside of the roast look REALLY dark as it caramelizes. This is fine and you want that look and crustiness! We usually mop it two to three times during the night as my hubby wakes up a lot. If you don't wake up, don't worry about it, it will still be delicious and crusty.
After about 10 hours, pull the roast out and see if it is fork tender. If not, let it cook a few more hours or you can turn the heat up to about 350 degrees and check it each hour. It shouldn't need much more.
After it is done, you can shred it with a fork while it is warm. If you prefer, take the leftover sauce and toss it with the pork. Serve some extra BBQ sauce/vinegar 'mop' on the side for people to add their own.
I serve this on large buns with coleslaw but you can do whatever you like with it! Also makes great nachos for the leftovers! Enjoy!