Pulled Pork

270 mins
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. 2Take 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.
  3. 3Take 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.
  4. 4In a Dutch oven, add one diced white onion.
  5. 5In a Dutch oven, add one diced white onion.
  6. 6In a Dutch oven, add one diced white onion.
  7. 7Add one stick of butter.
  8. 8Add one stick of butter.
  9. 9Add one stick of butter.
  10. 10Add one tablespoon of minced garlic.
  11. 11Add one tablespoon of minced garlic.
  12. 12Add one tablespoon of minced garlic.
  13. 13Add a splash of liquid smoke.
  14. 14Add a splash of liquid smoke.
  15. 15Add a splash of liquid smoke.
  16. 16Add one cup of apple juice.
  17. 17Add one cup of apple juice.
  18. 18Add one cup of apple juice.
  19. 19Place the pork butt into the Dutch oven.
  20. 20Place the pork butt into the Dutch oven.
  21. 21Place the pork butt into the Dutch oven.
  22. 22Season the pork butt with a sweet barbecue rub.
  23. 23Season the pork butt with a sweet barbecue rub.
  24. 24Season the pork butt with a sweet barbecue rub.
  25. 25Toss the Dutch oven into the oven at 375 degrees Fahrenheit.
  26. 26Toss the Dutch oven into the oven at 375 degrees Fahrenheit.
  27. 27Toss the Dutch oven into the oven at 375 degrees Fahrenheit.
  28. 28Cook until the pork butt reaches an internal temperature of 205 degrees Fahrenheit.
  29. 29Cook until the pork butt reaches an internal temperature of 205 degrees Fahrenheit.
  30. 30Cook until the pork butt reaches an internal temperature of 205 degrees Fahrenheit.
  31. 31Flip the pork butt over halfway through the cook so it can render down both sides in the juices.
  32. 32Flip the pork butt over halfway through the cook so it can render down both sides in the juices.
  33. 33Flip the pork butt over halfway through the cook so it can render down both sides in the juices.
  34. 34Once cooked, let it rest in the Dutch oven for another hour before shredding.
  35. 35Once cooked, let it rest in the Dutch oven for another hour before shredding.
  36. 36Once cooked, let it rest in the Dutch oven for another hour before shredding.
  37. 37Shred the pork using meat shredders.
  38. 38Shred the pork using meat shredders.
  39. 39Shred the pork using meat shredders.
  40. 40Add your favorite barbecue sauce to the shredded pork.
  41. 41Add your favorite barbecue sauce to the shredded pork.
  42. 42Add your favorite barbecue sauce to the shredded pork.
  43. 43Mix the barbecue sauce into the shredded pork until it reaches the desired consistency.
  44. 44Mix the barbecue sauce into the shredded pork until it reaches the desired consistency.
  45. 45Mix the barbecue sauce into the shredded pork until it reaches the desired consistency.
  46. 46Place some pickles on a bun.
  47. 47Place some pickles on a bun.
  48. 48Place some pickles on a bun.
  49. 49Add the shredded pulled pork on top of the pickles.
  50. 50Add the shredded pulled pork on top of the pickles.
  51. 51Add the shredded pulled pork on top of the pickles.
  52. 52Place the top bun on the pulled pork to form a sandwich.
  53. 53Place the top bun on the pulled pork to form a sandwich.
  54. 54Place the top bun on the pulled pork to form a sandwich.

Ingredients

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