Today we found a pretty neat recipe called, “Chef John’s Pulled Pork BBQ.” We don’t feature pork as often as chicken or other meats, but we think this recipe deserves some recognition both for its taste and tenderness. Try it out and let us know what you think.
- 3 tablespoons dry barbeque rub, or more as needed
- 1 (3 1/2) pound bone-in pork shoulder blade roast
- 1/2 teaspoon liquid smoke flavoring, divided
- 1 cup water, divided
- 3/4 cup barbeque sauce, or as needed
- salt and freshly ground black pepper to taste
- 12 soft white hamburger buns 3/4 cup barbeque sauce, divided
- Preheat oven to 210 degrees F (100 degrees C).
- Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
- Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.
- Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.
- Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
- Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.
Recipe & Image: