Print Recipe
Pulled Pork
Course Main Dish
Prep Time 20 minutes
Passive Time 10 hours
Servings
servings
Ingredients
  • 1/4 cup brown sugar
  • 1 Tbsp chile powder
  • 1 Tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp kosher salt
  • 1 tsp freshly ground pepper
  • 1 tsp cayenne
  • 1 pork shoulder roast (also called pork butt)
  • 4 onions cut into halves
  • favorite BBQ sauce
Course Main Dish
Prep Time 20 minutes
Passive Time 10 hours
Servings
servings
Ingredients
  • 1/4 cup brown sugar
  • 1 Tbsp chile powder
  • 1 Tbsp paprika
  • 2 tsp garlic powder
  • 2 tsp kosher salt
  • 1 tsp freshly ground pepper
  • 1 tsp cayenne
  • 1 pork shoulder roast (also called pork butt)
  • 4 onions cut into halves
  • favorite BBQ sauce
Instructions
  1. Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
  2. Preheat the oven to 300 degrees F.
  3. Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
  4. Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
  5. Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.
By | 2018-06-08T14:13:49+00:00 June 2nd, 2018|Recipe|0 Comments