Cooking for a Crowd,  Pork,  Recipes,  Southern

Pulled Pork

I have loved making pulled pork for years, and now with such a big family to feed, I love it even more! Over time I have experimented with so many techniques for cooking the pulled pork – grilling, smoking, searing –  but the one that works best for me, and is the most consistent and hands-off? Low and slow oven cooking. Tender and moist pork every time!

Okay this might not be one of my sexiest food pics, but I promise you it's one of my most delicious! Pulled pork shown here topped with my chow chow sauce.
Okay this might not be one of my sexiest food pics, but I promise you it’s one of my most delicious! Pulled pork shown here topped with my chow chow sauce.

Of course store bought condiments are fine, but if you are feeling particularly inspired, my barbecue sauce is sooo good with the pulled pork.

A new favorite is the chow chow sauce shown in the picture, find the recipe with my Southern Pork Tenderloin.

Both of these sauces keep for several weeks in the fridge, so they can jazz up lots of sandwiches and simple grilled dinners.

Pulled Pork
Author: Kate Wagner
Serves: 10-12
Pulled pork is one of the easiest things to cook. The key to making it incredible is planning. You need to do the dry rub the night before cooking and then get the pork started early in the morning. Another secret tip? Cook the pork the day before you want to serve it. Then all you need to do the day of your dinner is heat a tray of pork, covered, in a 300 degree oven for an hour. The best hands-off dinner! This makes A LOT of food, even with a family of 10 and company usually, I have extra, I love to freeze a bag of pulled pork for a last minute dinner option. Happy cooking!
  • [b]For the rub:[/b]
  • 1/4 cup Light brown sugar
  • 2 tbsp Paprika
  • 2 tbsp Ground mustard
  • 2 tbsp Kosher salt
  • 8-9 lb Pork butt, Boston butt, or Picnic shoulder
  • 1-2 cups Barbecue sauce
  • [b]For serving:[/b]
  • Potato rolls
  • Barbecue sauce
  • Coleslaw
  1. Rinse the pork in the sink and pat dry. Place on a large baking sheet or pyrex baking dish.
  2. Combine all of the rub ingredients in a small bowl. Sprinkle on the pork and pat into the skin.
  3. Cover pork with plastic wrap and place in the fridge overnight.
  4. Preheat oven to 300.
  5. Remove the pork from the fridge one hour before cooking. Discard plastic wrap.
  6. Place pork in an ovenproof container – could be a roasting plan or a aluminum pan.
  7. Cover with aluminum foil and place in the oven.
  8. Cook for 8 hours, the pork will be fork tender at this time.
  9. Remove from the oven, and with tongs, remove pork to a rimmed baking sheet so it can cool. Drain baking container of all but 1 cup of baking liquid. Reserve to mix to with the shredded pulled pork.
  10. After 1 hour, shred pork, discarding fat and anything yucky (I say that seriously – I am a purist).
  11. Place pork back into the baking dish and mix in the reserved baking liquid, plus 1-2 cups of barbecue sauce (you need to evaluate this as you go – some people like it more on the dry side, some people prefer their pulled pork more saucy)
  12. Heap onto sandwiches and enjoy with your preferred condiments.


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