Pulled Pork
Directions
- 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.
- 2In a Dutch oven, add one diced white onion.
- 3Add one stick of butter.
- 4Add one tablespoon of minced garlic.
- 5Add a splash of liquid smoke.
- 6Add one cup of apple juice.
- 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 it can render down both sides in the juices.
- 12Once cooked, let it rest in the Dutch oven for another hour before shredding.
- 13Shred the pork using meat shredders.
- 14Add your favorite barbecue sauce to the shredded pork.
- 15Mix the barbecue sauce into the shredded pork until it reaches the desired consistency.
- 16Place some pickles on a bun.
- 17Add the shredded pulled pork on top of the pickles.
- 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.
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