— cooked up on
July 6, 2011
I feel like I keep saying this, but we ate SO much food this past weekend. Thank goodness we cooked most of it, and thank goodness my husband made his trademark pulled pork, which is now in my lunch sandwich with some Dijon mustard.
Prepare to have your mind blown when you make this for the next barbecue you attend – but start early! This needs to cook for a full 8 hours.
You will need:
- Several pounds of pork shoulder – if if there’s not one out in the refrigerator cases, you can ask the butcher at the grocery store to cut one for you. Bone-in or not will work.
- Enough rub to coat the entire thing – this is where you can get creative. Dave used brown sugar, garlic powder, onion powder, paprika, cayenne pepper and I believe some molasses.
Basically, cover the entire shoulder in the rub and then in foil. You will need several pieces. Then put the foil-wrapped pork into a pan that will hold any juices that creep out and bake at 225 degrees for eight hours until the internal temperature reaches 160 degrees.
Then comes the fun part… pulling the pulled pork.
Grab a couple of forks and start shredding. You will need an oven-safe dish like a Corningware ready for the final product.
Pull the meat off in bite-sized chunks and transfer to the new container. It’s going to take a while, and it’s going to make weird snapping noises as you pull it apart – that’s the connective tissue.
This photo does not do the finished product justice. It’s a hit at every single party Dave makes it for, and it only gets better with age. This is an original recipe.