Chef John's Pulled Pork BBQ Recipe - Allrecipes.com
Chef John's Pulled Pork BBQ Recipe
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Chef John's Pulled Pork BBQ
Turn pork shoulder into delicious shredded BBQ pork for sandwiches. See more
  • READY IN 12+ hrs

Chef John's Pulled Pork BBQ

Recipe by  

"Use your favorite dry rub and barbeque sauce to make this succulent pork. A little trick I like is to put 2 ramekins with liquid smoke flavoring in with the meat and roast it slowly. Do your patriotic American duty and serve this on the cheapest, lightest white hamburger buns you can find."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Preheat oven to 210 degrees F (100 degrees C).
  2. Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
  3. Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.
  4. Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.
  5. Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
  6. Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 12 hrs
  • READY IN 12 hrs 15 mins
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Reviews More Reviews

Dec 20, 2013

I have made this at least a dozen times since the video was published on youtube several years ago. As written it is 5 stars. I have since done a few things to add to the flavor and learn from my mistakes. I do not have a Dutch oven but a large roasting pan with lid works fine. The first time I made it I had 2 pork butts weighing in at 15 lbs total (cooks in twelve hours no matter what size butts you have). Just remember that the more you make the more fat will leak to the bottom of your vessel. I had so much fat that first time that it flooded the ramekins. I now set the butt and ramekins on a mesh stand that sits perfectly inside my roaster – about an inch high (you can easily make one with heavy duty chicken wire). I cut the top off of a small to medium sized onion and the tops off of a small bulb of garlic and sit them on the stand which permeates the meat and adds a nice pungency to the flavor and aroma. Several people have told me that this is the best pulled pork they have ever had, without knowing that it had not been properly 'smoked'. I chop it very rough and remove most of the fat so that the pork speaks for itself. This pork is so juicy and tender it is surreal.

 
Jan 29, 2014

Okay - so is this the best I've ever had? No. Is it WAY up there? Yes!!! Much better than any in a slow cooker I've ever done. I made this and popped some in the crockpot anyway, just in case, as my husband was returning from a long trip & requested my pulled pork, as he was overseas & no pork products for a month. I decided to step it up a little & try this. Let it suffice to say the other is still in the crockpot in the fridge. I made it EXACTLY as outlined. He was happy, and grateful that I tried this new and better incarnation. I used a rub from Sandfly BBQ in Savannah and Johnny Harris BBQ sauce, on homemade bread. Wonderful.

 

6 Ratings

Dec 21, 2013

So easy and a big hit with my guest. Highly recommend this recipes, you can always rely on Chief John for fabulous results especially if you are like me who loves to try new recipes on her guest at parties ha ha.

 
Jan 17, 2014

I love love love that I don't need a slow cooker to make this! It's in the oven and smells divine ,

 

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Nutrition

  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 33.7 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 1351 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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