When I saw this video, I knew I had to try this recipe/method for tender, tasty pulled pork. The oven does all the work! How fantastic is that?!!
Okay, firstly…I did not have any ramekins in my kitchen. So, I went out and bought two specifically for this recipe. That’s how badly a craving, this sandwich became.
Not to mention, shopping 2 different grocery stores to find a bone-in pork shoulder roast, of the correct weight. They were either too big, or too small. Husband picked up a larger one and went to ask the butcher to cut it down to size, but the butcher either went home early or left for the day:( So, instead of a 3.5lb roast, we bought a smaller one and just planned to adjust the cooking time*.
2.85 lb. pork shoulder roast (bone-in)
1.5 tablespoons paprika
1/8 teaspoon smoked paprika
1/2 tablespoon garlic powder
1/2 tablespoon brown sugar
1/2 tablespoon dry mustard
1 tablespoons coarse sea salt
• Mix all ingredients together
Smoked flavor Infusion:
• Mix 1/4 teaspoon liquid smoke & 1/2 cup water (in each ramekin)
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
• In a medium saucepan, combine all sauce ingredients.
• Bring mixture to a boil, reduce heat to simmer.
• Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Pulled Pork Directions:
• Preheat oven to 350 degrees
• Thoroughly season all sides of the roast with the dry rub
• Place in dutch oven, with a filled ramekin on either side
• Cover with lid
• Roast in oven for about 4 hours, or until internal temp reaches 170 degrees
• Remove roast from oven
• Roughly chop or pull the pork apart using your fingers
• Mix with a bit of the BBQ sauce
• If necessary, season with a little salt
• Place on toasted hamburger buns
• Garnish with a bit more sauce
Thank you JT, for sharing this!!!
Husband and I loved it. We had a taste of 4th of July Summer, in January Winter.
Since my oven did not want to cooperate, at such a low temp (The original recipes state to roast for 12 hours at 210 degrees for the most smoky flavored, succulent, fall-off-the-bone pork.), I had to crank it up…I need a new oven:(