This recipe was amazing on so many levels. First it is simple…buy a pork shoulder (or butt) and place in the oven with some onions for 6 hours. Reserve the juices and add to your favorite BBQ sauce.
I found hundreds of pulled pork recipes online. I knew I wanted a traditional pulled pork that slow roasted in the oven or slow cooker and did not include any odd ingredients.
I came across Ree Drummond’s recipe from the Food Network because of the glowing reviews. I also like that she uses the juices from the pork and onions and simply combines them with a bottled barbecue sauce to finish. The hardest part is knowing when the pork is done coking as mine only took 6 hours when the recipe called for 7 hours (I checked the temperature using a meat thermometer making sure it was over 145 degrees). My favorite part of the recipe was the fact that it is super simple which made it easier to host guests upon arrival and it stretched into several meals. Note that it does take planning as the recipe begins the night prior with the rub on the pork.
- 1/4 cup brown sugar
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 pork shoulder roast (also called pork butt)
- 4 onions, cut into halves
- 1 bottle good barbecue sauce (I bought two types for alternate options)
- Good-quality hamburger rolls, for serving (I used Italian rolls)
- Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
- Preheat the oven to 300 degrees F.
- Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours (mine only took 6). Remove the pork from the pot and set it on a cutting board(mine literally fell off the bone).
- Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
- Shred the meat with two forks, then toss in the barbecue sauce until it’s coated to your liking! Serve on hamburger rolls.