Farmhouse Pulled Pork
The Boston butt (pork shoulder) is made for low and slow cooking. Give it time and it shreds with a fork.
Ingredients
- 1 Rocky Ridge Boston butt, thawed
- Rub: 2 tablespoons brown sugar, 1 tablespoon paprika, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne (optional). Or use our Pork Dry Rub.
- ½ cup apple cider vinegar or broth
- Your favorite BBQ sauce and buns, for serving
Steps
- Rub it down. Pat the roast dry and coat every side with the rub. Wrap and refrigerate overnight if you can.
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Cook low and slow (pick one):
- Oven: in a covered Dutch oven with the vinegar or broth at 275°F for 5 to 7 hours.
- Slow cooker: on low for 8 to 10 hours with the vinegar or broth.
- Check for done. It’s ready at 195 to 205°F, when a fork twists in with no resistance. If it’s tough, it needs more time.
- Rest 20 to 30 minutes, then shred with two forks. Pull out the bone and any large pieces of fat.
- Toss with the cooking juices, then add BBQ sauce to taste.
- Freeze the extra. Pulled pork freezes well in portions with a little of the juice.