Memorial Day marks the kick-off of summer and for me, summer means BBQ. Instead of going straight to the grill I wanted to try pulled pork in the oven. I used 4 pounds of pork shoulder opposed to the traditional pork butt. Pork shoulder is super moist and tender and when you let it roast in the oven all day it falls apart. This is an all day, slow cooking recipe that takes around 6-7 hours to make, but is so worth it. You can even cut the meat into smaller chunks which will cook the pork faster (kick 1 hour or so). For all you vegetarians out there, this recipe is not for you. Sorry. Go Meat. Thank ya troops.
- 4 lbs. pork shoulder
- 1 tablespoon or more of ground mustard
- 1 tablespoon or more of paprika
- 1 tablespoon or more of garlic and onion seasoning
- Salt and pepper (to taste)
- 1 tablespoon or more of brown sugar (optional)
- 1 19-oz. bottle of BBQ sauce (your choice)
Preheat oven to 300˚F. Rub the ground mustard, paprika, garlic and onion seasoning, salt and pepper, and brown sugar all over the pork, making sure to get all sides covered. I put my pork in a large and shallow baking pan, but feel free to use a 6-8 quart Dutch oven if you have one.
The reason why I say “a tablespoon or more” of all the rub ingredients is because you may need more than just a tablespoon, depending on how large your cut of pork shoulder is. The liquid you see at the bottom of the pan is the fat from the pork.
Put the pork into the oven and cook for about 6 hours until the meat falls off and you can use a fork to pull apart the meat. Every other hour or so, you’ll want to turn the meat so that each side gets cooked through evenly. I turned the meat about 3 or 4 times. When you slow cook anything you’ll always be on a low temperature, so make sure that you check the meat often to see that it’s cooked through.
When the pork is finished cooking, drain some of the fat and pull apart the pork from the bone with a fork. I didn’t shred mine as much as you’re supposed to….I kind of wanted mine more chunky, so I used a knife and cut some chunks off the bone. When you are ready to serve, take some of the pulled pork and put into a pot with BBQ sauce. Heat up and serve.
I was left with a lot of meat, but was only serving 4 for dinner, so I stored the pulled pork (without BBQ sauce) in a container and put it in the fridge.
And because it’s Memorial Day, and because we live in the land of the free, and because everything goes better with tater salad, I served up some on the side. Homemade lemonade in the mason jar made an appearance, too.
I just love meat. So much.
Even my dog goes crazy over meat. The smells were driving her nuts.
Happy Memorial Day, y’all
Print out below.