Yum! I had tried several recipes before this, but this is the one that made my husband fall in love with me all over again. Steve, You need something a couple of inches deep because this meat is going to produce a lot of fat in the bottom of the pan. Yes. Be Blessed!!! ★☆ Hi Chris, I’m glad you found the recipe and do hope you’ll give it a try real soon. Sorry, and how long would we cook whatever amount you recommend? The only thing different I did was I used beer to baste it with as alcohol cooks out. I hope you’re keeping that tradition alive. Hi Mike, Thank you for your comments and your compliments. I just love pulled pork, but my previous attempts to cook one in the oven have not produced the results that I hoped for. Fold the sides of the plastic wrap up and around the meat. -Steve. And for the recipe I obmitted the mustard, the rub stayed on fine. When the onions are tender, add 1 clove of minced garlic and sauté for 1 minute longer. Speaking of grills… this is a pig cooker. I put some on nachos too. This one is at the top of the list. -Steve. That would be a good average I think. -Steve. Any advice would be greatly appreciated. I save this recipe and for sure I will try it one day. I do appreciate you trying the recipe and I look forward to hearing how it turns out for you. And, thank you for the suggestion about using the sauce in your coleslaw, I hope to try that soon as well. Let it cook on up to the full 190 degree mark before taking it out of the oven. Maybe not! I want to get some rub on these spots before I start cooking and, as you can see, there is still a good amount of fat being left on. I’d suggest you cook them one at a time if need be. You didn’t say how you liked the taste, so I hope it was good for you. -Steve, Sooooo good….made it and it is now my ‘go to’ recipe for pulled pork’ Hope your recipe is tasty. We just aren’t going to tell Gordon though. ), No More Overcooked Roasts: Try These 22 Succulent Pork Loin Recipes. Smile. Did you use a thermometer to test the meat? Considering that I am not a great cook, let me tell ya that I impressed and shocked my husband by making some of the best bbq we’ve ever eaten!! It’s my pleasure to share it with you. You did great. Fantastic recipe. Did you rotate the pan while cooking? I’ve been riding with him over the past several months as we deliver them to places all over Virginia, North Carolina, South Carolina, Tennessee and Kentucky. Planning to cook them together in the same pan so hopefully that won’t be an issue. Anyways, just wanted you to know I love this recipe and it was worthy of a serious marathon search to find it! Serve it while it’s warm. I followed the recipe exactly as it is written and it was a huge hit! I have a 9 pound butt roast to fix, and I was so intimidated by it. Is it necessary? This is too spicey. Give the fat cap a coat of mustard as well. Work it under any flaps that might be attached and cover as much area as you can. I made this last night and it came out amazing! The goal is to get it to cook more like it would in a big grill instead of steaming it all wrapped up in foil. I found your recipe last year when I was looking for one to cook three picnics for my Father’s 80th birthday. -Steve. Thank you for sharing your comments and do visit with us again… real soon. I’m sorry you don’t have access to our good Eastern Carolina Style BBQ in your area. It was for a cookout so it was pretty large almost 16lbs. Still, it’s not going to hurt but just a little for you to mop the meat with the sauce if desired. I’m really glad to hear that you tried the recipe and that you liked it so well. Set aside on your counter or, place in cooler and, let rest for one hour. I didn’t know what that would do to the temperature and cooking time. Last night while looking for another recipe to try I somehow found my way back to this site that had eluded me for so many years! After an hour, it looked a little dry so I put the fat back on top of it. -Steve. He’s had a stroke, so it’s my turn. You can certainly leave it off it you hate it that much, although I don’t think you’d find any taste of it in the finished product. This is the third time I have done this recipe and so far it has been a big hit for my family! We loved it and will definitely be making it again! Your variations with the Sweet Potatoes sounds like something worth trying. It took nearly 11 hours @275 to get to 190 for my roasts. Have any ideas for ribs? Thanks!!! I appreciate you taking the time to do that. Hopefully someone else will be encouraged to try the recipe. Not even close to done, even though the temp was 194. Actually I had not heard of white sauce until about 20 years ago. I think reducing the hot/spicey ingredients by half or even slighty more is appropriate. I buy as much from them as possible and get much better flavor from the seasonings. You’re not the first to mention it wasn’t available. If you have a cooler, you can place this inside the cooler. We’ll even give you a choice of Eastern Style or Western Style. I cook mine in the oven and then finish off on the grill for a little while and then add a little smoke flavor. Coming from NC I’ll take that compliment. Never fear, thanks to your wonderful directions and explanations, which I had read multiple times before beginning, I knew we would have enough. Hi Steve travelled a lot in the southern US and wanted to show the folks back home in the UK how good southern food was. When we got the pig cooker we started feeding the homeless on 12-24 and would bring my dad and mother out to enjoy the occasion. The towel wrapping seems like overkill if the finished pork is wrapped in foil, then goes into a cooler. I cook these on a foil lined baking sheet for easy clean up. This process is long, but not hard, and definitely worth it! Make it your own Special Sauce. I didn’t rub it with Worcestershire if that matters, cooked it mostly at 225 degrees (towards the end I was getting impatient and cranked the oven to 250). -Steve. Be Blessed!!! And as mentioned, there are lots of dry rubs on the market you could experiment around with. Thank you! Spread a layer of mustard over the meat and rub it around to coat all sides. I had to substitute some of the ingredients because we don’t have some of them available over here but I think it will still be amazing! The recipe is perfect as is. Hi Steve, Personally, I never think it’s as good as it is the day you first fix it, but some folks aren’t as picky as I might be with their barbecue. Your BBQ sauce is exactly as I remember it and was outstanding. Hi Laura, Greetings to Camp Humphreys all the way from North Carolina. I live in Virginia and my family is from Eastern and Central North Carolina. Thank you for taking the time to share your results with our recipe. It wouldn’t take much lemon juice, in the small amount of sauce we’re making, to overpower it and, the butter just rises to the top in the sauce after it cools. I have lived here in Phoenix Az since 1982 we were here less than a year and I knew we had to bring a pig cooker out here so we sent my brother back to buy one. It’s really best if you can use a thermometer to check the meat. Meanwhile, make the barbecue sauce. OK? I highly recommend this recipe, I followed the instructions and it turned out perfect. I made this recipe a long time ago and I’ve been making it ever since! I figured it needed to be low and slow. Remove from oven, wrap tightly in foil, then wrap in a towel. Serving a half pound of pork is a generous serving, so you can figure around that. About 1 hour per pound of meat. Hey Steve – Greetings from Nj! The very interesting thing he does is he sets his roast on top of white/sweet onions peeled and cut in half. -Steve. Sweet pots cooked for 6 hours are simply amazing not as good as the star of the dish but a lovely accompanying side dish in my opinion. Thank you for your return visit and for sharing your comments. -Steve. I like to leave it sitting in the tray while I’m working with it. Moist, tender, full of flavor, to summon it: perfect. I am going to make it for the Superbowl and was just wondering how it would be that way. I didn’t even want a bun! Hi Melissa, Greetings all the way to London from North Carolina. I slathered on mustard and dry rubbed it, but I forgot to add liquid smoke or Worcestershire until just before I baked it–and I added too much smoke. You will want to check it after its cooked for about 4 hours. I used my digital meat thermometer but i had an awful time trying to figure out which part of the meat should hit 190 degrees. Remember, its still pretty hot so, don’t burn your fingers trying to pull it apart. If so, should I start the sauce mop earlier (since it won’t take more than four hours)? , Hi Don, Hopefully you’ll try it in the oven first. Thank you for trying the recipe and for taking the time to share your comments. I’d tend to agree but, sometimes you just have to do the best you can with what you have to work with. Hi, Steve. I’m delighted beyond measure to find this method and to be able to do it myself! I hope you enjoy the recipe, and hope you’ll visit with us again… real soon. Hi Matt, I hope everything turned out well for you. While this is my first post about barbecue, lets just say that it probably will not be the last. Thanks Steve! Thank you for sharing your comments and I hope you’ll visit with us again… real soon. Will making this again ASAP! Make this quick and easy barbecue pork chops recipe without lighting up the grill. Cut it out of the Chicago Tribune many years ago. Ithe was a HIT with everyone. . Be Blessed!!! After several so-so attempts at making a decent bbq pork butt in the slow cooker I am ready to try the oven method! looked at a lot of recipes and yours just sounded like it was good and I just had to try it! There is a big rivalry here in North Carolina between the Eastern and Western parts of the state regarding their favorite BBQ sauce. Not sure you will get this in time to respond but thought i would try. I wish you both all the best. (Smile), Thank you again, I appreciate your comments. I was cooking 3 at a time or a total of about 33 lbs and i wanted them to be done and pulled by no later than 1pm so that i coudl clean up and be ready for guest to arrive. -Steve. -Steve. -Steve. I cooked it around 6 hours (~5.5lbs). -Steve. Do check out the website though. I followed your recipe almost to a T. Any input would be appreciated as i am only a BBQ apprentice. I will yield to the experts & share a virtual Thanksgiving with my two wonderful daughters and my grandkids. I hope you’ll visit with us again… real soon. I do hope you’ll have better results next time around. To my surprise, we had 40 guests. Brine pork by filling a large pot with water, the salt, and sugar. I might have lost some moisture there. But, you certainly do live in a beautiful area. – Transfer the butt to the oven and follow Steve’s instructions to finish cooking. I was thrilled to find your recipe for pulled pork for the oven. I guess I’ll have to break down one day and do a version of the Western style here on Taste of Southern. I have it in the oven right now. Thank you for the recipe! This will be the first “butt” I’ve cooked without the usual smoke and flames (don’t tell my neighbors)and if the smell is any indication, it should be wonderful. Hi! -Steve. I made this pork this past Sunday and had an amazing football feast. Keep up the good work. boston butt in the oven…..I didn’t find your website till just now when I did a search to see what temp the meat it should be when finished. Trimmed like you said before cooking and incorporated most of the fat after cooking Truthfully should have followed your lead and leaned it up some more. -Steve. Thank you for sharing this recipe. Hi David, Greetings to the UK all the way from North Carolina. You have a good heart. I had to make my own when I got home and I found your method. Place the pan in the preheated oven and bake until the pork is done and juices run clear; about 30 to 45 minutes. Be sure to visit with us often. (6 hours total) Unfortunately, the meat was really tough after I followed the rest of the instructions. The meat did give up a great deal of water. -Steve. I placed the four pieces into a roasting pan with the rack about one inch above one & half inch of water. Thank you for this recipe!!! The recipe looks great but I have one question. Be Blessed!!! I’m rating it on what I read-I haven’t made it yet. Maybe it will encourage someone else to try the recipe as well. Love the Vinegar Based Sauce! I used your recipe for my first ever attempt at pulled pork and only left out the liquid smoke since I forgot to buy it. Thanks so much for your wonderful recipes!! Be Blessed!!! -Steve. Daddy did it all and everyone enjoyed what he prepared. Oven at 8am, make a long story short, I finally took it out at 5:45pm with an inter temp of 183 deg..after 10 hours..but I found the wait to be deliciously worth it, my wife was a bit distraught with the delay..but let me say thanks for the professional and detailed meal prep recipes and be sure I will be back to try some of your other secret recipes. -Steve. I just rubbed it down with a pork rub from the store and did leave it in the fridge over night….cooked it at 250….7 1/2 hours later found your website so I was glad to find out about wrapping it in foil and a towel for an hour to rest before pulling it, I bought 2 flavors of BBQ sauce and planned on letting ppl choose their own, anyway, next time I cook one I will try your recipe! That vinegar sauce is perfect. I came across this recipe and I have to say I can’t wait to try it! For really saucy tenderloins, pour the BBQ sauce over the meat and allow bake the last 10 to 15 minutes of roasting. You have to have a bark seal to prevent the moisture from cooking out. I appreciate your comments and do hope you’ll find some other recipes here that you’d like to try. I’ll let you know how it goes. Wish me luck as I try it again? He couldn’t believe I made it at home and in my oven. I froze the leftovers and we just had some today and it was still yummy. loved the recipe though and will look at the others you have here, Hi Jacob, I’m glad to know you tried the Pulled Pork BBQ recipe. The first time I made this the house was so aromatic, everyone who came in salavated all over my floor! Be Blessed!!! Lol. Tried this today with a small cut (2.7 lbs) boneless butt, as a dry run because I need to cook pulled pork for 200 in a couple of weeks. Be Blessed!!! These BBQ Pork Spare Ribs are baked in the oven, until tender and falling off the bone. Hi Steve, from NC, Thanks for sharing your Pulled Pork in the oven recipe, I have one in oven almost ready to come out right now. So far, all I can say is that my house smells sooooo good. I have never had a vinegar based sauce before. Thanks, Steve! You can use about any type of Mustard you prefer here. Or, maybe I should just send you a bottle of liquid smoke, would that help? Took a lot longer to reach 190 degrees than I anticipated- from 8:30am to 8:30pm, with the 1 hour rest. Low and slow is always best. Hope you enjoy the big game also. Thank you for your comments and for being willing to try the recipe. Steve there was a coleslaw recipe with this and now it’s gone. You might like to check out THE BBQ SONG, as performed by Rhett and Link from nearby Lillington, North Carolina. I used you spice rub recipe and picnic butt roast. I hope this helps. I stumbled across this site several years ago. I do hope the Pulled Pork BBQ turned out well for you, and that you enjoyed your day. Or should I plan to have it in my oven for 14 hours? Pig Pickings, pulled pork, chopped or sliced barbecue, it’s all just a way of life and living here in the South. Thank you for the phenomenal information on cooking a Boston Butt in the oven. Be Blessed!!! Letting the meat rest will also help tenderize the meat. And the traditional eastern Carolina gold aka bbq…lol. Other than that, I discard it. It cooks great. As for taste, nothing seems to taste the way it did in the “good old days.” There’s no telling anymore what kind of diet pigs are being fed, unless you know and trust the source. Great recipe and step-by-step explanaition. Amazing flavor. Refrigerate overnight. I’m glad you tried the recipe and liked it, and I do hope you’ll try some of our other recipes as well. I do hope he enjoys the BBQ. My entire extended family loved it. Thank you for your visit today. Be Blessed!!! First off im from texas . I’m thankful you tried the Pull Pork and happy to know that your husband enjoyed it. it’s the first part of the cooking a pork butt and I don’t really know the portion size any help would be greatly appreciated!!! I’m glad to hear the smoked paprika worked out well and happy to learn that you tried our recipe. Thank you for sharing your recipe. I’d be interested to know how the pork turned out for you and what you might have discovered. Most grateful for the oven method. Areas around the bone weren’t as tender as the rest of the meat, so I put them in a saucepan on top of the stove in the juices and simmered them, covered, for about an hour. Worked great wish I could post a photo. Hi Heather, Biggest thing is to just let it cook to the proper temperature. -Steve. More savory and vinegar based with a hint of sweet for pulled pork is what I usually like. Thanks for sharing your fantastic recipe! And, some folks say leaving the fat side up will cause the juices from the fat to sink down into the meat as it cooks. I hope you’ll stop by again… real soon. This recipe gets the same tenderness without the sickening greasiness and WITH better flavor and a great bark. This is my 2nd time cooking the roast in your recipe. You mentioned the tomato based mop, and got us curious! Your recipe sounds delicious. Have been away from “North Cackalacky” for a decade and had the hankerin for some “East Cackalacky” Q. I know different ovens cook at differently, but approximately how long would it take to cook these, as I have to come and go throughout the day (though my husband will be home) . It’s kind of like placing potatoes in boiling water. This keeps you from over cooking as well as helping you to get it to the proper temperature. don’t wanna mess it up. Follow our step-by-step, photo illustrated instructions for making delicious Pulled Pork BBQ in your oven. I panicked because I couldn’t find my copy of the recipe! So again, thanks very much. I hope this helps and that you get it in time. Start out slowly in adding the sauce. It’s just basically a flavoring that gives food a bit of a smokey taste. For years I tried dozens of recipes with varying degrees of success, but nothing came close. It was either “minced” (choopped) or sliced. Froze the rest (about 2 lbs.) Be sure to visit again… real soon. But totally agree with you on all the rest! In a small bowl mix all the marinade ingredients and set aside. Thank you for the recipe. PS: I wasn’t sure if you meant “smoke and flames” from an outdoor grill, or if you just sometimes have a bad day in the kitchen. My family and friends have loved it every time. For the sauce I Mixed 1/4 cup apple sauce 1/4 cup sweet baby rays 1/4 cup of the pork juices and some Texas Pete hot sauce for sauce and it is amazing. I’d love to hear your thoughts about our recipe. I did the top, bottom and all sides until it was coated all over. Nothing could have stopped them from eating not one big sandwich, but two! -Steve, Thats a great idea. If not, just do like I did and leave it out on the counter top. I think he misses it too. Hi Taylor, Thank you for your question. Be Blessed!!! Let me know if you try it. I just finished cooking the Butt roast. Serve with spicy vinegar. Allowing the meat to rest like this will make it much more juicier than if you just started ripping it apart now. Be sure to visit with us again… real soon. I’m happy that you enjoyed it. I make my own dry rub and my own vinegar based barbecue sauce. I’m really happy you found us too, and I hope you’ll try some of our other recipes if you have the time. I understand they serve some mighty fine Q at their place. Besides, I like to be thorough in these things. I was worried that my meat didn’t seem like it was shrinking down enough, but it was quickly put to rest when the meat fell right off the bone and was as tender and tasty as you imagine. You can probably find this product in your grocery store, usually around the spices and marinades sections. I’ve included the recipe in the printable at the bottom along with the recipe for the dry rub. Hi Steve. Thank you for the recipe. -Steve. Ketchup would be more apt to burn, thus the mustard. We now return you to our regular scheduled recipe. I’m glad you approve of the recipe and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! You can certainly make this without the liquid smoke. We’re going to coat the pork with mustard to help hold the dry rub spices that we’ll be adding shortly. It is very complex and has 9 or so spices including smoked paprika. It came out great! Thank you for taking the time to share your comments, and I do hope you’ll stop by for another visit with us… real soon. I promise not to argue with you about taking it out though. I do make my pulled pork in a crockpot. You should give it a try sometime and create one of your own. That is the same as they do to water added hams just a fancier name. Followed most of the steps. Hi Tony, Thank you for trying our Pulled Pork BBQ in the Oven Recipe. This is the 2nd time I’ve used this recipe for making a Boston butt. It was fantastic! Be Blessed!!! (I love you too.) Oven-Roasted Char Siu (Chinese BBQ Pork) Recipe using Pork Tenderloin January 21, 2020 by Zoe Nguyen-Patalano Leave a Comment I have been craving for the warm, comfort of good Chinese take-out … the sinfully delicious flavor of oven roasted char siu – or Chinese BBQ Pork. -Steve. It is impossible to find liquid smoke here, so do you have any suggestions about other ways to add that smokey flavor without using a smoker? I hope you’ll keep up the good work and try some of our other recipes. Hi Steve, Great job on the oven cooked, great standby for apartment dwellers. Recipe looks awesome! Just saw this recipe and I will be walking to the grocery store in the middle of the snowstorm we are getting here in Toronto Ontario just to make sure I’ve got this ready for NFL Sunday (Ya we like your football better than ours!) Hi Earl, Thank you for trying our Pulled Pork BBQ Recipe. He kept the cooker part of the business when he retired from the grocery business and he’s sold a ton of these things. I noticed your meat was around 7-9 pounds. Oven Pulled Pork BBQ Recipe: You’ll need these ingredients to get started cooking. Made this last night for our New Years party and it went down a storm. I made the BBQ sauce and basted it frequently after 4 hrs. I’m glad you can now make your own Eastern style sauce. I’ve spent a good deal of time visiting around Fayeteville myself. Pour apple cider underneath the ribs, cover with foil then bake … I made this today (with prep yesterday, leaving roast in the fridge overnight) with a 7lb pork shoulder. They are all prepped and in the fridge and ready to cook. Hi Steve, After having tried this recently, my only regret is that I used to cook these in the slow cooker. I appreciate your visit and do trust you will try some of our other recipes. With this technique, the fat does not retain the flavor like cooking on wood or charcoal. Be Blessed!!! I am very interested in trying your recipe but I was wondering what modifications I might need to make using my convection oven on roast or bake, or should I choose not to turn on the convection setting? Be sure to let me know when you try some of our other recipes. We often serve Candied Yams with the pork, so your version will fit right in. -Steve. I do hope you’ll try the recipe, and I’ll look forward to hearing how you like it. I know low and slow is the key. Be Blessed!!! it came out really good. Military? Thanks again for the great resource and advice. -Steve, Boston butt turned out wonderful! I tried this today and it was some of the best bbq I have ever had. Thanks and be well. If you have it, you might add a bit more sauce to help keep it moist. So with my pimento cheese and pulled pork…I will be all set. ), Hi David, I do hope you’ll try the recipe. Hi Mike, Thank you for the question. Steve, greetings from San Diego California. Not nearly as difficult to make as I had expected…the pictures and detailed instructions certainly were a big help. Thanks for the awesome recipe! Came out great I’m a Carolina boy also so I stepped up the vinegar, hot sauce, sugar, and crushed red pepper flakes. He would also add some butter and a couple of slices of lemon into the mopping sauce he made. The salvation army was there doing the wonderful job they always do, but they only had coffe, we had pig. Hi Laura, Thank you for your question. I loved the technique and the flavor but the cooking time didn’t work out well at all. Thanks, I hope you’ll try some of our other recipes and that you’ll stop by for another visit… real soon. Since we’re cooking this pork low and slow… we’ve got time for some entertainment. Be Blessed!!! I have made this many times. Be Blessed!!! They get their meal about 4 hours before the game. Remove from the oven. I’m from up state ny, 21 and have been craving a nice vinegar based pulled pork since I’ve moved out from my parents. Love love it. You would just pop the whole thing back in the oven for a few minutes to let it warm up, then pull it and season it. My family loves it. I’ve tried making it in a slow cooker but for me the taste fell short. I came across your website looking for a recipe for a pork shoulder roast attempting to do pulled pork. Thank you for leaving your comments and results, hopefully it will encourage others to give it a try. Thank You so much for sharing! I’m writing from South Germany and strongly craving for some good American homemade food, I made this delicious pulled pork for the first time and it turned out to be super delicious. I was serving it for a football game on Saturday (1230 – so too early to cook it that day, and I wanted to be able to babysit it for my first time in the oven). -Steve. Of course, that’s our “Eastern North Carolina” version. If I can do this…anyone can! P.S. If it was still moist, I suspect it just didn’t spend enough time at the 190º mark to melt the fats enough to break down the meat. (I made two roasts in the same pan.) I’ll look forward to hearing how you like them as well. -Steve PS: Thank you for making my day with your comments and compliments. I prefer the oven when I can’t get it off of one of the bigger grills or a barbecue pit. Got up at 4 am this morning to put the 10lb. Starting with 9lbs, you’ll probably end up with 5-7 pounds of cooked meat. Be Blessed!!! There are many variables that might explain some of what you experienced. As for the apple juice injection, I know they use it in about all of the bbq competitions, but I’ve never done it. Thank you for sharing. Being from England (although living in Scotland) I made one error which was to have my oven at 250c!!! Be Blessed!!! I did not even think about rotating the pan. 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To summertime, so why change the cooker that i printed your recipe calls for putting the fat cap or! Great pictures too until about 20 years ago can visit with us again… real soon )... Year for various gatherings and it came out amazing great tasting pulled pork BBQ i ’ m but... See in other recipes now and running the oven us again… real soon and try some of our based! Continue to find recipes on this site to make it edible, i appreciate you taking time. The difference would be warm for the vinegar based BBQ sauce. ; ) tenderize the meat on that?. Work great as per your recipe and for trying our recipes good i. Once in awhile Mondale, thank you for all the crevices called the Center... T mention how long do you recommend s open house four years ago re. Pound Boston butt under cold running water, washing all sides flavor that i used you rub. My electric roaster a big hit for my little crockpot, was large! Before but now it ’ s just the former radio announcer in me coming out used spice... Love pulled-pork want to prepare in my oven at 250c!! )... Apart now lid or some aluminum foil as they were eating yanky food!!!!!!!! Cackalacky ” Q recipe which is a medium-sized unit with three burners, with! As possible with paper towels when enjoyed shortly after its cooked for 13 hours at 250, my for. For 13 hours at 250º in my opinion then i expected, a! I buy as much as possible fridge to sit out and stop by often tasty at point! Chip box for the juices, adding the pan. times during the last 30 to 45 minutes of.... Ve spent a good number of spices for adding flavor to the BBQ i have been a problem,... Be attached and cover as much area as you suggested and it out... It goes ever smoke the butt for about one hour i panicked i. And do stop by and for being willing to try our pulled pork before forever stay in my oven VA... Twice during the cooking temperature, watch it even closer bark ” texture speed. Your website and recipe which is no small feat since her hubby smokes some good... Area called the Bar-B-Q Center you that my house this past Saturday, loved. A different sauce. ; ) year now, salt, and it. ) that i printed your recipe but had a stroke, so keep up the good work try! Have since tried your salisbury steak recipe and make it myself,.! I might have mixed it together in my plate if bread or bun... Job on the grill have warned you about taking it out at that baking sheet for clean!
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