Hi guys, I’m Laura Vitale and on this episode of Laura in the Kitchen, I’m going to share with you my barbecue pulled pork recipe. I’ve had a lot of requests for this recipe since the warmer months are coming up and it’s just such a perfect thing to do for get-togethers and you can make this in a slow cooker or you can pop it into a low oven, which I’m going to do today.
It takes a handful of ingredients, but it is just divine! You’ll need very simple basics to start with. The very first thing – it’s called a pork shoulder, or also known as a pork butt. It’s not butt, it’s a pork shoulder and there is a bone in there and that’s going to give you a lot of flavor.
And now, I want you to choose – you see there is a little bit of fat here, here, here, there are fats that are running through it, little bit of fat underneath of it as well. If your pork shoulder has a really thick layer of fat, you might want to trim that off because you’re not going to need all of that fat.
The amount and the weight of everything will be on my website for the recipe. We’re just going to get going! Now what I have here is the – is some ingredients to make a fabulous rub – granulated garlic and onion, paprika, chili powder, dried mustard, there’s brown sugar under there, black pepper, and salt and you’ll need a lot of onions.
And I’ve got a big baking pan here – you can make this in the slow cooker. I think it just gives you a bit better flavor to do it in the oven, which is what I’m going to do it – in the oven. Before I get to touching my pork, I just want to mix together all my ingredients to make the rub that is just going to coat this beauty completely.
Now, you don’t – if you don’t eat pork, if you want to make this recipe using a different kind of protein, you can make my barbecue pulled chicken. It’s stove top, it’s not going to take as long as this takes to cook, but it is going to give the same sort of flavor.
It just isn’t going to be the traditional barbecue pulled pork, but it’s still delicious. Now that we have that ready – clean hands – this is clean and I’ve patted it dry. I’m going to take that baby and I’m going to plop it on top of my onions and I’m going to take my mixture and I’m going to – there’s no need to add any fat or anything to this because it is going to release its own and if I say there’s no need for extra fat, you should know by now that it’s probably going to be good enough.
So, just rub it all over. I like to rub it underneath as well. Coat it with the onions if you have a little extra seasoning. Perfectly fine. Now, what I’m going to do is I am going to cover this with aluminum foil and I’m going to pop this into the fridge for a minimum of a couple of hours, but if you can do this overnight, that’ll be even better.
I’m going to cover this up and pop it into the fridge and then we’ll get it ready for the oven. My pork was in the fridge for just a couple of hours. I’m way too impatient to let it wait any longer. I had my oven preheated to 300F.
I’m going to keep it covered. Again, the way we measured everything will be on my website. Now, for this size pork shoulder, I’m going to pop this into my oven preheated at 300F for three hours covered and then I’m going to remove the foil and let it cook an additional 3 hours or so OR until the meat literally pulls apart.
It just becomes super tender and it falls apart when you try to move it around. Dig your fork in there to see if it’s falling apart. It should fall apart beautifully. It could take three hours, it could take four hours uncovered.
Total of about six to seven hours. So, this is no stress whatsoever. It’s in a low oven. You can do everything you want in your day. This is going to cook up beautifully, make your house smell incredible, and have amazing results when you are done.
We’re going to pop it in there, covered for three hours, then we are going to uncover it for an additional three to four hours. My pork was in the oven for exactly six hours — three hours covered, three hours uncovered.
Now, once you uncover it with the foil, you’ll notice it has got a lot of juice in there and don’t worry because it will thicken up as it cooks without it being covered, but it does render out a lot of fat.
You see here, I just took it all out of the pain because we don’t need that fat. You do need, however, some really good barbecue sauce. I’m going to suggest you use my recipe –this is my homemade barbecue sauce.
I have the recipe on Laurainthekitchen.com for my homemade barbecue sauce that is really my favorite, but you can also use your favorite store bought barbecue sauce. Now, I still have my oven preheated and I cranked it up a little bit to 350F.
What I’m going to do now — I’ve let the pork cool quite a bit so I can handle it and what I’m going to do now — you can do this with either two forks or I find it better to just kind of just pull it apart — look at that.
.. pull it right apart. And you can get rid of a little bit of the fat. You can just pull it right off if you don’t want to have that in your final dish, but you won’t have or you shouldn’t have too much fat if you did trim a bit of it from the top.
And then all I’m going to do is pull it — pulled pork! And it’s succulent, little bit hot still, but you just pull it apart with your fingers like so and I put it right back into the same pan. Now, all I’m going to do tonight — I’m going to do just a little bit so that my husband and I can have some pulled pork sandwiches for dinner and then save the rest for tomorrow because we have company tomorrow and that way, all I have to do is pop it into the oven and let it get warmed up again and we’ll be good to go.
So, I’m just going to finish up this piece right here and then I’m going to put it that baking dish and pop it into the oven with the barbecue sauce. Just going to do this bit for us tonight. You can see, I grabbed on some of those onions as well because, by now, they are all melted in there and they just developed incredible flavor — and I’m going to get rid of that.
Now, I’m just going to put a little bit of my barbecue sauce. Now, again, I’m only doing this a little bit tonight for Joe and I, but the recipe on my website will have all of the instructions on how to finish the whole thing.
Now, I’m just mixing my barbecue sauce with my pulled pork. Now, I’m going to pop this into the oven for about 10 minutes just to heat everything through and I think that that is kind of crucial because it really gets those flavors get to know each other really well and — I don’t know — just trust me when I tell you it’s worth it.
I’m going to pop this into my oven at 350F for about 10 minutes or until it’s really nice and hot. Now, at this point — to be honest with you, my favorite way eating it is with some really good slice pickles and some homemade coleslaw.
I didn’t make any coleslaw tonight, but I do have some sliced pickles and toasted, really nice and crispy on the outside, chewy on the inside Kaiser rolls, so that will be perfect for us. I’m going to pop this in there and we’ll be ready for dinner.
Now — I could take a bath in there and it would be delightful. It smells INCREDIBLE! I am so happy. Now, make sure you make my coleslaw recipe to go with this because it is phenomenal. I just want to go for the good ole pickle route today.
Some sliced dill pickles please! Yes. I’m going to need my lid. Slice this down. Oh, yes! That smells insanely good. Who doesn’t love the taste — well, I shouldn’t say the taste — the combination of sweet and vinegary, tart, tangy — that to me is the barbecue and pickle.
Look at that! If you just come close, I’ll squeeze it and you can see all of the delicious goodness. Ugh! Ah! Mhm! That is insane. Messy, but well worth it. You don’t have to serve this in sandwiches if you don’t want to.
You can just shred it; put your barbecue in there. Am I messy? You can put your barbecue sauce in there and then just serve it as-is, buffet style. People can eat it with bread if they want to or not.
It’s delicious either way. Mm mm mm! I feel like one of those really hard rock metal bands that bangs their heads like this. That’s how excited I am! Go to Laurainthekitchen.com to get this recipe. It’s simple.
It’s easy. It requires a handful of ingredients, but it’s just done the right way and I feel like once you’ve tried this barbecue pulled pork, you’ll never try another one again because this is just — in my opinion — it’s the best and I think you’ll agree.
Laurainthekitchen.com will have the recipe for you. It also will have the coleslaw recipe there as well, so make sure you make that to go along with this. I hope you enjoyed spending time with me and I’ll see you in the next one.