This OvenBaked Pulled Pork Recipe is great for those who can't smoke outside. You'll get all the flavors of the South along with the most tender meat you've ever had.
The Pork comes out real moist and full of flavor. The only way you'll be able to tell that it wasn't smoked outside, is by the lack of smoke flavor. However, when you don't have a smoker available, this is the next best thing. To eat the sandwich "Carolina Style" place some Slaw on top of the meat in the sandwich, and serve baked beans on the side. This time, I served it with Potato Salad.
You may not be a fan of making Pulled Pork in an oven, because you'd rather be smokin' it outside. However, there are also a lot of you out there that don't have access to either a grill or a smoker, and you've got to find a different way of cooking if you want something like pulled pork.
I use a Boston Butt Roast for this recipe as it's the traditional meat of choice in the South. It contains a lot of Colegen, connective tissue, and fat, and loves to be cooked low and slow to make super tender. Plus it's a piece of meat that usually quite inexpensive.
Now, there are a few who either don't have, or don't want to use their ove. So, why not try making a Mexican version of Pulled Pork, Pork Carnitas. It's cooked in a pot on top of the stove.
Makes about 10 Sandwiches, and it's GREAT as leftovers.
1. The day before:
Trim some of the fat from the meat. All this will do is inhibit the flavors form being absorbed my the meat. Since you'll be cooking this covered, in an oven, the meat won't need it to remain moist. After cutting off the fat, score it as you would if you were doing a baked ham.
2. When your ready to cook, about 3 1/2 hours prior to wanting to serve it. Preheat the oven to 500 degrees. Take the meat out of the refrigerator, and add about 1/2 bottle of Sam Adams, or another, full bodied beer. Place in the oven, uncovered for 15 minutes. This lets the top crust up a bit. If you don't want to use beer, you could use Wine, Apple juice, Cranberry / Raspberry juice, etc.
After 15 minutes, cover it real well with aluminum foil, turn the oven down to 325 degrees, and place the pork back into the oven.
3. Cook at 325 degrees for another 2 3/4 hours. Your time may vary by the thickness of the meat. You can test if it's done, by sticking a fork into it and twisting. If the fork twists real easy, and the meat pulls apart, it's done. You should also notice that the meat has shrunk form the bone.
4. Let the meat rest, covered, for at least 15 minutes before you start to "pull" it. The traditional method of "pulling" pork is to use 2 forks, I like to use tongs and a fork. After it's pulled I sprinkle another tablespoon of Butt Kickin' Blacken on and stir it in, for a little extra flavor. It should be real moist, because of the beer you had in the pan during cooking, but if do you notice that it's a little dry, you can add a little more beer or BBQ sauce at this time.
5. My 6 1/2 pound piece of pork ended up making a pile of pulled pork. It was enough for about 10 heaping sandwiches in all.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
Leftovers are GREAT, and just as good as the first time you ate it.
Just place some of the pork in a pot along with either a little water, or leftover BBQ Sauce, and heat at a low heat, until warm. It only takes about 5 minutes, and you're the only one that'll know that it's leftovers.
In this case, I placed some Leftover Pulled Pork on a toasted English Muffin. Added on a good bit of some leftover Ghost Cheddar Wing Sauce, and an egg.
Mind Boggeling Good !
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By Cap'n Ron
