Pulled pork

  • Preparation Time10 mins
  • Cooking Time480 mins
  • Serves8
  • DifficultyEasy
1 (5 to 7-pound) Boston pork butt, bone in
3/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)
1) Preheat the oven or smoker to 110C/Gas 1/4. Score the fat cap of the meat, cutting through the fat only and not into the meat. Rub liberally with the seasoning rub.

2) Cook the meat about 8 to 10 hours or until the internal temperature, using an instant-read thermometer, reaches 74C for slicing or 79C for pulling.

3) If you wish to use the meat later, wrap it in a double layer of foil to retain the juices and refrigerate or freeze.

4) If you are using the meat immediately, remove the bone by twisting; it should easily come out. Slice the meat or use 2 forks to shred it apart.

5) To serve, place a 110g portion of meat on a bun and top with BBQ sauce. For North Carolina style add 2 tablespoons of coleslaw.
Savor and enjoy!

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