BBQ PULLED PORK RECIPE OVEN RECIPES

Name: Pulled Pork BBQ in the oven Recipe
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: Varies based on weight.
Cuisine: American
Ingredients: 1 Boston Butt or picnic, about 8-10 lbs in weight.; Worcestershire Sauce; Liquid Smoke; Yellow Mustard; Dry Rub, use my recipe or your favorite.; 2 Tablespoon Kosher Salt; 2 Tablespoon Lemon Pepper Seasoning; 2 Tablespoon Paprika; 1 Tablespoon Garlic Powder; 1 Tablespoon Cayenne Pepper; Place all spices in a jar and shake well. Store any leftovers in a tightly closed jar.; 2 cups Apple Cider Vinegar; 1 cup Water; 1 Tablespoon Texas Pete Sauce, or favorite hot sauce; ½ cup Brown Sugar; 1 Tablespoon Red Pepper Flakes; ½ teaspoon Black Pepper; 1 teaspoon Salt; Place all ingredients in a sauce pot and bring to low simmer, let simmer 20 minutes, remove from heat.

PULLED PORK BBQ IN THE OVEN RECIPE - TASTE OF SOUTHERN

Pulled Pork BBQ in the oven Recipe - Taste of Southern image

Follow our step-by-step, photo illustrated instructions for making delicious Pulled Pork BBQ in your oven. We're using a dry rub to give the outside a bit of that crispy bark all the championship pit masters go for and, we're including recipes for both the dry rub and our Eastern North Carolina style Barbecue Sauce. We're roasting it low and slow in the oven but you could also do it on the grill.

Provided by Steve Gordon

Total Time 7 hours 20 minutes

Prep Time 20 minutes

Cook Time 7 hours

Yield Varies based on weight.

Number Of Ingredients 19

Ingredients

1 Boston Butt or picnic, about 8-10 lbs in weight.
Worcestershire Sauce
Liquid Smoke
Yellow Mustard
Dry Rub, use my recipe or your favorite.
2 Tablespoon Kosher Salt
2 Tablespoon Lemon Pepper Seasoning
2 Tablespoon Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Cayenne Pepper
Place all spices in a jar and shake well. Store any leftovers in a tightly closed jar.
2 cups Apple Cider Vinegar
1 cup Water
1 Tablespoon Texas Pete Sauce, or favorite hot sauce
½ cup Brown Sugar
1 Tablespoon Red Pepper Flakes
½ teaspoon Black Pepper
1 teaspoon Salt
Place all ingredients in a sauce pot and bring to low simmer, let simmer 20 minutes, remove from heat.

Steps:

Wash the Boston Butt under cold running water, pat dry with paper towels.
Trim away any excess fat or loose pieces. Do not remove the bottom “fat cap” or skin layer.
Cut out any veins if visible.
Sprinkle on some of the Worcestershire Sauce
Sprinkle on just a little of the Liquid Smoke, not too much.
Rub these two liquids into the meat, getting under any flaps of meat as well.
Spread a layer of mustard over the meat and rub it around to coat all sides.
Sprinkle a light layer of dry rub all over the meat, pat it into the meat with your fingers.
Wrap securely in plastic wrap. Refrigerate overnight.
Preheat oven to 250º.
Remove meat from refrigerator and remove the plastic wrap.
Place meat in foil lined shallow roasting pan and place in oven.
After 4 hours, mop on some of the sauce recipe about once each hour until meat is done.
Meat should reach internal temperature of 190º to be done. About 1 hour per pound of meat.
Remove from oven, wrap tightly in foil, then wrap in a towel.
Set aside on your counter or, place in cooler and, let rest for one hour.
Pull the meat apart, chop if desired. Add vinegar sauce as desired.
Enjoy!

BBQ PULLED PORK RECIPE - BBC GOOD FOOD

BBQ pulled pork recipe - BBC Good Food image

An American classic, the meat is slow-cooked then shredded or ‘pulled’ and layered with BBQ sauce, pickles and slaw in a soft brioche bun

Provided by Jennifer Joyce

Categories Main course

Total Time 5 hours 20 minutes

Prep Time 10 minutes

Cook Time 5 hours 10 minutes

Yield Makes enough for 16 buns with leftovers

Number Of Ingredients 9

Ingredients

2 ½kg boneless pork shoulder, skin removed
3 tbsp olive oil
2 tsp Spanish paprika (pimentón)
2 tsp mustard powder
1 tsp garlic salt
1 tsp onion salt
1 tbsp liquid smoke (optional, see tip, below)
16 brioche buns (see 'goes well with')
Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced

Steps:

Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

Nutrition Facts : Calories 251 calories, FatContent 16 grams fat, SaturatedFatContent 5 grams saturated fat, ProteinContent 26 grams protein, SodiumContent 0.8 milligram of sodium

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