Pork. Without a doubt it’s my favorite meat. I could sit here and list all the wonderful pork cuts and all the delicious ways to prepare them – but I’ll save all that for a snowy day. Today we’re talking about the almighty pork shoulder/butt roast.
We love smoked pork and love trying out all the little BBQ joints that set up shop roadside during the summer months. Pulled pork sandwiches are a family favorite. Makes a great treat but can get a bit pricey, so we don’t get to eat it as often as we’d like. Time for me to wave my magic wand – I can make a whole roast for just about what we pay for one sandwich platter.
I’ve tried recreating a smokey flavored pulled pork for ages now. After many, many, many roasts and too many sandwiches topped with BBQ sauce – I’ve finally created the PERFECT pulled pork. Smokey, full of flavor and just a bit of heat. I’m in LOVE.
This is one of the few roasts I make that doesn’t involve any marinating time. I rub it down with a liquid smoke and apple cider vinegar mixture and let it rest for a few minutes. Then I slather on the dry rub and it’s ready to go. Throw that bad boy in a roasting pan, pour in a 1/2 cup of apple cider vinegar, cover and cook low and slow for 6-8 hours, occasionally basting. Your roast is done when it easily pulls apart with a fork. Pull the roasting pan out of the oven and heat oven up to broil. At this point I remove all big chunks of fat (small bits of fat should stay in) and shred roast with two forks. Put roast back in oven, uncovered, and broil for 10 -15 minutes. KEEP AN EYE ON IT! Please don’t walk away, become distracted or forget about it. We’re trying to brown it up a bit and get a little crunch – not burn it. I stir the meat a few times to distribute all the juices so nothing dries out.
That’s it folks. Smokey, delicious pulled pork. No smokers, no grills, no wood chips – nothing but your oven and some seasoning creativity. I’m thrilled with the flavors of this and must say – it’s better then some of the “professionals” smoked pulled pork I’ve tasted. Sometimes I impress myself – this is definitely one of those times. Enjoy your pulled pork on a kaiser roll all by itself or maybe top it with a pickle or some coleslaw. Leftovers of this went quick in my house and I cannot wait to make it again!
I do hope you try my smokey pulled pork! I know you’ll enjoy it and look forward to hearing your comments. Thanks for stopping by…XOXO
- 1 Pork Shoulder/Butt Roast 3-6 Lbs.
- 1 Tablespoon Apple Cider Vinegar
- 2 Teaspoon Liquid Smoke
- 1 Tablespoon Salt
- 1 Tablespoon Paprika
- 2 Teaspoon Ground Mustard Powder
- 1 Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ½ Teaspoon Chili Powder
- ½ Teaspoon Chipotle Powder
- ½ Cup Apple Cider Vinegar
- Bring roast to room temp for about an hour.
- Preheat oven to 250.
- With a knife, stab roast all over.
- Mix together liquid smoke and 1 tablespoon apple cider vinegar. Rub all sides of roast with liquid mixture - massaging into holes. Use all of liquid mixture. Let roast rest for 5 minutes.
- Mix spices together. Rub down roast with spice mixture, rub all sides and into holes. Use all of spice rub.
- Place pork roast into small roasting pan. Pour ½ cup apple cider vinegar into pan. Bake covered, basting a few times, at 250 for 6-8 hrs or until roast is tender and pulls apart easily with fork. Remove from oven.
- Heat oven to broil.
- Shred roast with two forks. Discard any large chunks of fat, small pieces of fat should stay in.
- Broil roast for 10- 15 minutes or until it browns enough to your liking. I stir the meat a few times to distribute all the juices so nothing dries out. Pay attention to roast making sure nothing burns.
- Serve on rolls and enjoy : )