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Chef John's Pulled Pork BBQ

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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Ingredients

12 h 15 m servings 344 cals
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1319 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 80
  1. 99 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Followed recipe to the tee. I was waiting to smell at some point, a smoky scent. Fast forward the 12 hrs. It's a tender, moist pork roast. There is nothing that resembles a smoked pulled pork. T...

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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 ...

Oh my gosh. The absolute bomb! I can't believe I set my alarm on a Saturday morning to put this in the oven. I am so glad I did. This meat is to die for. I mean really! It isn't about the ...

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...

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 gue...

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 r...

I had a 7 lb bone-in pork butt. I followed the recipe above, adding the onion to the bottom of the dutch oven after reading the reviews. The rub I used was BBQ 3000 from Penzeys. I put this i...

This was my first time making pulled pork and I won't ever bother looking for a different recipe. This is one of those wonderful recipes that you don't forget. Our next door neighbor is a smoke...

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 differen...

This was the hit of our Super Bowl party! Took the advice of other reviewers and laid down a bed of sliced Vidalia onion and a head of garlic cloves.. After the meat was cooked I drained the ...