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pulled pork

nikkitten avatar
Recipe by
Nicole Bredeweg
@nikkitten
West Olive, MI

I've been on a pulled pork kick for the last month or so. So, when looking for recipe ideas, I came across the base for this recipe in a Favorite Recipes recipe card tin. Ohh, and the texture was amazing, the pork tender, and it fell apart. And tasted. . . well, not good enough. So, we replaced the spices almost entirely, left off the vinegar, then left off the stout. It was so good, that, when we were out of the kitchen (less than FIVE MINUTES), the dogs helped themselves - something that they never do. It was amazing (after we made it again, lol).

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yield 6 serving(s)
method Bake

Ingredients For pulled pork

  • 1/4 c
    pork seasoning rub
  • 2 Tbsp
    coarse salt
  • 1 tsp
    smoked black pepper
  • 3 lb
    boneless pork shoulder roast

How To Make pulled pork

  • 1
    Preheat the oven to 325°F.
  • 2
    If the roast has a fat cap on it, cross hatch cut through the fat, to make as shallow as possible cuts in the meat, about 1/2" spacing. Cut the meat into 4 fairly equal size chunks.
  • 3
    ***Note - if your spice rub already has a heavy salt or pepper content, you may wish to reduce these measurements, or leave off altogether. Combine the spice rub, salt, and pepper in a shallow dish (or ziplock bag, if you prefer). Roll (or shake) the meat in the mix, getting all of the mix to adhere.
  • 4
    Place in the Dutch oven, fat side up. Cover and bake for 3 hours, or until pork is fork-tender. Let stand 15 - 30 minutes, or until cool enough to handle.
  • 5
    Serve warm - suggestions include on buns with barbecue, in your favorite burrito recipe, on tortilla chips (nachos), on rice with a variety of fresh vegetables (bowl), or anywhere your imagination will take you. Not on ice cream, though. I don't even want to know. . .
  • 6
    ***Note - this originally came from a Favorite Recipes recipe card tin, made its own rub (too sweet and not enough flavor), used stout (left a weird yeasty flavor), and added a bit of cider vinegar (the pungent sour note turned me off). By accident, we left the liquids out - serendipity, since it put a nice crust on the meat but didn't burn it.
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