Updated May 2021
This is perfect for any large gathering; summertime, large parties, or New Year's Eve! We've been making this hand-pulled pork barbecue for many years.
It's easy to do, always comes super-tender and delicious. No need to sweat over a hot stove, or grill, we cook this overnight in a large stock pot in our oven, but you can also make it in a slow cooker.
It's easy to do, always comes super-tender and delicious. No need to sweat over a hot stove, or grill, we cook this overnight in a large stock pot in our oven, but you can also make it in a slow cooker.
RECIPE
Ingredients
1 large Boston Butt Pork Roast
1 large jar of Homemade Barbecue Sauce (or barbecue sauce of your choice)
2 cups white vinegar
Additional Barbecue Sauce for serving
Method
Place roast in a large stock pot, sprayed with cooking spray (or alternately a large slow cooker).
Cover with sauce and add 2 cups white vinegar (this will make the sauce very thin, but helps break down the meat so it's nice and tender). Stir to combine, spooning some over the top of the roast.
Cover and cook in a 200 degree oven for 10-12 hours or until a fork easily pulls meat apart (we found it's easier to do this overnight, and pull the pork when it cools down the next morning).
Alternately place all ingredients in a slow cooker and cook on low 10-12 hours, or until meat shreds apart easily.
Remove pork from oven or slow cooker and discard all the liquid it cooked in.
In a large pan, break the pork apart some, allowing it to cool down, making it easier to handle (this may take 30 minutes to one hour).
Now, you can begin to hand-pull the pork, shredding it into small pieces. Feeling the pork with your hands, allows you to feel the fat and other non-desirable parts, so you can discard them. Once all the pork is pulled, it's ready to serve. Simply pile it up on large buns and add additional barbecue sauce on top!
Note - freezes very well. We make 2 batches at a time and store in zip-top bags in our freezer, so we can have some whenever we want it.
Also seen on Meal Plan Monday
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Ingredients
1 large Boston Butt Pork Roast
1 large jar of Homemade Barbecue Sauce (or barbecue sauce of your choice)
2 cups white vinegar
Additional Barbecue Sauce for serving
Method
Place roast in a large stock pot, sprayed with cooking spray (or alternately a large slow cooker).
Cover with sauce and add 2 cups white vinegar (this will make the sauce very thin, but helps break down the meat so it's nice and tender). Stir to combine, spooning some over the top of the roast.
Cover and cook in a 200 degree oven for 10-12 hours or until a fork easily pulls meat apart (we found it's easier to do this overnight, and pull the pork when it cools down the next morning).
Alternately place all ingredients in a slow cooker and cook on low 10-12 hours, or until meat shreds apart easily.
Remove pork from oven or slow cooker and discard all the liquid it cooked in.
In a large pan, break the pork apart some, allowing it to cool down, making it easier to handle (this may take 30 minutes to one hour).
Now, you can begin to hand-pull the pork, shredding it into small pieces. Feeling the pork with your hands, allows you to feel the fat and other non-desirable parts, so you can discard them. Once all the pork is pulled, it's ready to serve. Simply pile it up on large buns and add additional barbecue sauce on top!
Note - freezes very well. We make 2 batches at a time and store in zip-top bags in our freezer, so we can have some whenever we want it.
Also seen on Meal Plan Monday
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.