Pulled Pork Barbecue
MAKES ABOUT 5 POUNDS
We enjoyed this tasty barbecue while visiting a gospel convention in rural Alabama.
1 bone-in pork Boston butt (about 7 lbs.)
1 3⁄4 cups barbecue sauce, preferably
1 cup ketchup
1⁄3 cup Coca-Cola
1⁄2 tsp. Tabasco sauce
1⁄2 tsp. cayenne
Salt and freshly ground black pepper
1. Preheat oven to 300°. Wrap pork well in aluminum foil, sealing it tightly at the top. Transfer to a deep roasting pan, sealed side up, and fill pan halfway with water. Bake, refilling water halfway through, until the pork is very tender and falling away from the bone, about 8 hours.
2. Unwrap pork, discarding any juices, and transfer to a sheet tray. When cool enough to handle, shred pork, discarding bone and any fat, and transfer to a large bowl. Add barbecue sauce, ketchup, Coca-Cola, Tabasco, cayenne, and salt and pepper to taste. Mix well to combine.
3. Discard water from roasting pan and dry out pan with a towel. Transfer pork to the pan and cover tightly with aluminum foil. Cook in oven until the pork is heated through, about 45 minutes.
4. Spoon the pork barbecue onto hamburger buns and serve hot.