Recipe by Chef John
"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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dry barbeque rub, or more as needed
1 (3 1/2) pound
bone-in pork shoulder blade roast
liquid smoke flavoring, divided
barbeque sauce, or as needed
salt and freshly ground black pepper to taste
soft white hamburger buns
barbeque sauce, divided
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.
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.
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.
This is a great recipe. I have made pulled pork in my crock pot and it has never been as tender as this method. I purchased a 4.5lb pork shoulder, seasoned the meat (mustard covered by a dry rub)for 5 hours, sliced 2 medium onions, lined my dutch oven with the onions, added 1 ramekin with water and then put it in the oven for 12 hours at 225F.
I made this recipe tonight; It was amazing I can't wait to make it again.
I love love love that I don't need a slow cooker to make this! It's in the oven and smells divine ,
Excellent. I turned up my oven to 300 since I was low on time and it was still great!!
Oh my goodness!! You will never go back to crock-pot pulled pork after this! We used "Butt Rub" that we picked up in a specialty shop, but I think it is the liquid smoke that makes the difference. So, so simple but it tastes delicious. I served it with sauteed cabbage instead of the traditional slaw. Used a gigantic pork butt so we have plenty to freeze for another time.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Pulled Pork BBQ
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 344
** Calories from Fat: 134
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