Pulled Pork

4h 30m
Serves 1
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Directions

  1. 1Take a 4-pound pork shoulder and hit it with a meat tenderizer to create holes that will help it soak up juices and cook faster.
  2. 2In a Dutch oven, add one diced white onion.
  3. 3Add one stick of butter.
  4. 4Add one tablespoon of minced garlic.
  5. 5Add a splash of liquid smoke.
  6. 6Add one cup of apple juice.
  7. 7Place the pork butt into the Dutch oven.
  8. 8Season the pork butt with a sweet barbecue rub.
  9. 9Toss the Dutch oven into the oven at 375 degrees Fahrenheit.
  10. 10Cook until the pork butt reaches an internal temperature of 205 degrees Fahrenheit.
  11. 11Flip the pork butt over halfway through the cook so it can render down both sides in the juices.
  12. 12Once cooked, let it rest in the Dutch oven for another hour before shredding.
  13. 13Shred the pork using meat shredders.
  14. 14Add your favorite barbecue sauce to the shredded pork.
  15. 15Mix the barbecue sauce into the shredded pork until it reaches the desired consistency.
  16. 16Place some pickles on a bun.
  17. 17Add the shredded pulled pork on top of the pickles.
  18. 18Place the top bun on the pulled pork to form a sandwich.

Ingredients

  • 4 pound pork shoulder
  • 1 diced white onion
  • 1 stick butter
  • 1 tablespoon minced garlic
  • splash liquid smoke
  • 1 cup apple juice
  • sweet barbecue rub
  • Jack Daniel's honey barbecue sauce
  • 3 slices pickles
  • 2 buns

Equipment

Dutch ovenmeat tenderizerovenmeat shreddersglove

Tips

  • For fall-apart tender pork, cook it in a Dutch oven.
  • Flip the pork butt halfway through cooking to ensure both sides render down in the juices.
  • After cooking, let the pork rest in the Dutch oven for another hour before shredding to make it more fall-apart tender.
  • Shredding the meat allows it to soak up more juices.