Directions
- 1Take a 4-pound pork shoulder and hit it with a meat tenderizer to create holes that help soak up juices and cook faster.
- 2Add one diced white onion into the Dutch oven.
- 3Add one stick of butter into the Dutch oven.
- 4Add one tablespoon of minced garlic into the Dutch oven.
- 5Add a splash of liquid smoke into the Dutch oven.
- 6Pour one cup of apple juice into the Dutch oven.
- 7Place the pork butt into the Dutch oven.
- 8Season the pork butt with a sweet barbecue rub.
- 9Toss the Dutch oven into the oven at 375 degrees Fahrenheit.
- 10Cook until the pork butt reaches an internal temperature of 205 degrees Fahrenheit.
- 11Flip the pork butt over halfway through the cook so both sides can render down in the juices.
- 12Let the pork butt rest in the Dutch oven for another hour before shredding.
- 13Shred the pork butt using pork claws.
- 14Add your favorite barbecue sauce to the shredded pork.
- 15Mix the barbecue sauce into the shredded pork.
- 16Form pulled pork sandwiches by placing the shredded pork on a bun with pickles.
Ingredients
- 4 pound pork shoulder
- 1 diced white onion
- 1 stick butter
- 1 tablespoon minced garlic
- 1 splash liquid smoke
- 1 cup apple juice
- sweet barbecue rub
- Jack Daniel's Old No. 7 Honey BBQ Sauce
- 3 slices pickles
- 1 bun
Equipment
Dutch ovenmeat tenderizerovenpork claws
Tips
- Flip the pork shoulder halfway through cooking to ensure both sides render down in the juices.
- Let the pork butt rest in the Dutch oven for another hour after cooking before shredding to make it fall-apart tender.
- Add your favorite barbecue sauce after shredding for an even better taste.
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