i made this recipe when it first appeared in saveur a couple of years ago. it is excellent. we had a july 4th party and it was a hit. it was incredibly easy and the pork cooked fall-apart tender. some friends had said it was the best pulled pork they had ever eaten.
Pulled Pork Barbecue
Credit: Michael Piazza
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
Cattlemen's Original
1 cup ketchup
1⁄3 cup Coca-Cola
1⁄2 tsp. Tabasco sauce
1⁄2 tsp. cayenne
Salt and freshly ground black pepper
Hamburger buns
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.
Ratings & Reviews (2)
I can't help but wonder if there is a new generation defining "pulled pork". This photo represents "shredded" meat. I'm 60 years old and from the south. Our Pig Roasts involved literally pulling the pork from the pig by hand and placing that handful of meat onto your plate. Today however we smoke not only a butt BUT...a shoulder and "pull" the meat apart by hand, placing chunks onto a plate of bread of choice.
Pulled Pork Barbecue
4
5
2
2
