Chef John's Pulled Pork BBQ

Name: Chef John's Pulled Pork BBQ
Prep time: 15 min
Cook time: 720 min
Yield: 12
Ingredients: 3 tablespoons dry barbeque rub, or more as needed; 1 (3 1/2) pound bone-in pork shoulder blade roast; 1/2 teaspoon liquid smoke flavoring, divided; 1 cup water, divided; 3/4 cup barbeque sauce, or as needed; salt and freshly ground black pepper to taste; 12 soft white hamburger buns; 3/4 cup barbeque sauce, divided

⏱️ Ready in 12h 15m 🥄 Prep 15 min 🔥 Cook 12h 👥 12 servings 👁️ 2 views

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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🔗 Recipe adapted from AllRecipes

#Barbecue #Grilled #Dinner

📊 At a Glance

Prep 15 min

Cook 12h

Serves 12

Difficulty Hard

🛒 Ingredients

3 tablespoons dry barbeque rub, or more as needed

1 (3 1/2) pound bone-in pork shoulder blade roast

1/2 teaspoon liquid smoke flavoring, divided

1 cup water, divided

3/4 cup barbeque sauce, or as needed

salt and freshly ground black pepper to taste

12 soft white hamburger buns

3/4 cup barbeque sauce, divided

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 344

% Daily Value*

Total Fat 14.9g 19%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1332mg 58%

Total Carbohydrate 33.7g 12%

Dietary Fiber 1.4g 5%

Total Sugars 8.1g

Protein 17.2g 34%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 210 degrees F (100 degrees C).

Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.

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.

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.

Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce.

Season with salt and black pepper.

Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.