Rub these two liquids into the meat, getting under any flaps of meat as well. Be Blessed!!! Just use your fingers and pat it into the mustard coating. Growing up in middle school in Danville, VA there were no big BBQ restaurants … but boy were there some great BBQ “shacks” … nothing better than a minced sandwich topped with cole slaw. Steve: a quick question…how often do you mop the meat? I followed each and every step ‘well worth the time’ and it turned out perfect. I found this recipe when searching for how to cook a Boston butt in the oven. If you enjoyed this article, subscribe to receive more just like it. You Know You Want One! I’m thankful you found our Pulled Pork recipe, and that you’ve given it a try. I’ll put it on my list. I didn’t even want a bun! The only recipe that can compare to Lexington,NC BBQ! Not even close to done, even though the temp was 194. What about it I heat it up real well today? I no longer live in North Carolina and I miss the southern cooking that I can’t get here. -Steve. I weighed this out and had just an ounce or two over five pounds of meat. Wish me luck as I try it again? I am going to make it for the Superbowl and was just wondering how it would be that way. I hope this helps. Hi Alison, Greetings from North Carolina all the way up to Canada. You have made this mom a believer in BBQ in the oven. Twenty pounds of meat total, from both of the shoulders combined, will feed about 40 people if you serve them 8 ounces of meat each. Be Blessed!!! 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. This is my 2nd time cooking the roast in your recipe. 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. You’ve probably made the BBQ by now, so I hope it turned out well for you. Marsha, Marsha, Marsha, (How many times have you ever heard that?). I stayed up as late as I could but then eventually gave up and turned the oven off and left it overnight. The recipe is so easy and fail safe. I do appreciate your visits to our website, and I hope you’ll stop by again… real soon. -Steve. Southern, Mexican, Korean, etc. Very impressed with the consistency of the meat. is it 250 degrees Celsius or Fahrenheit? That is caramelized onions soaked in all the flavor of the rub, whatever sauce you use, the meat juices. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. I appreciate the questions and do hope you’ll visit with us again… real soon. ), Hi David, I do hope you’ll try the recipe. Glad you liked it. I think your recipe will create the taste that I am used to and miss so much. The BBQ Championships look for meat that you can take a bite out of and it NOT fall off the bone. I am excited to try your recipe, I will give it a test run next weekend and if it passes my families approval- I will make 4 Boston Butts for my wedding. Work it under any flaps that might be attached and cover as much area as you can. Steve, sending a big thank you from my home in Australia! Thank you. Have any ideas for ribs? I am a vegetarian and a Yankee, but I married a North Carolinian whose favorite dish is Eastern NC style BBQ. Good stuff. Yes. While this is my first post about barbecue, lets just say that it probably will not be the last. Look forward to using your basting sauce on my oven-baked butt tomorrow. (Smile), I’m sure you’ll enjoy the recipe without the Liquid Smoke, and I do hope you’ll let me know how it turns out for you. Preheat the oven to – 250 degrees. You said you “almost” followed the recipe, but you didn’t say what you might have changed. I hope this helps. Happy to hear that you enjoyed it. Arrange the marinated pork belly slices on a grill rack and place it on the middle rack of the oven with another baking pan placed below it to catch … I’m happy to hear you’ve been enjoying the recipe. Have you ever heard of anyone trimming it back (like a flap), applying dry rub directly to the meat, then returned the fat flap back over the meat (maybe even tying it back into place with string)? It’s scrumptious! Looks like I need to start selling some Liquid Smoke here on Taste of Southern. Still, I’m thankful you tried the Pulled Pork BBQ and very glad to know that you liked it. I hope you’ll try some of our other recipes and that you’ll stop by for another visit… real soon. It lets the outer portion of the meat dry out a bit, and give it that “cooked on the grill” texture. I haven’t looked carefully at them yet, but I wonder if they can be cut apart (each shoulder into 2 pieces totalling 4 pieces of meat). Thank you for the recipe! I save this recipe and for sure I will try it one day. Hi Laura, Cooking time would be by total weight if you’re cooking them all at the same time. I’ll be looking through your other BBQ ideas for more inspiration but this has set the bar pretty high. Keep up the great work. 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. Be Blessed!!! Would never have considered trying this in the oven until I saw your method. This recipe gets the same tenderness without the sickening greasiness and WITH better flavor and a great bark. Love the Vinegar Based Sauce! Please let us know if you try the recipe and how it turns out for you. It is very complex and has 9 or so spices including smoked paprika. Sprinkle a light layer of dry rub all over the meat, pat it into the meat with your fingers. Thank you for trying our recipe. We have not been fortunate enough to have been at Ft. Bragg, I hear it is nice. Sorry, I can’t be of help with that one. The only thing different I did was I used beer to baste it with as alcohol cooks out. Yummy! And I must say. 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. It will not take much though. Hi Jordan, Thank you for the tips on smoking the BBQ. -Steve. Good stuff! I grew up in North Carolina, so I ate quite a bit of barbecue. I cooked it for 2-1/2 hours at 350 degrees. Hi! I have made this countless times and it turns out awesome. Thank you for your visit today and I hope you’ll stop by again… real soon. I’m glad you found us and that you were willing to try the Pulled Pork. We don’t have liquid smoke in ireland. Be Blessed!!! I hope you’ll keep up the good work and that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve, Hi! North Carolinians are just the nicest people I’ve ever met; friendly, hospitable, patriotic, and they have mastered the craft of barbecue. – Turn on the right burner to lowest setting. They tell us, that meat only takes smoke for the first 2 hours or so that it’s being cooked. (Smile)  I like to remove it as much as possible just for better presentation purposes. Ate on that pig for a couple days before freezing the rest. Best recipe ever for pulled pork. So here I am. Thank you for sharing your results and your comments. 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 had to cook it today due to my schedule. It never hurts to score a few points with the mother-in-law does it? I do hope you’ll try it again, and keep us posted on your results. Those Cackalacky folks make some pretty mean sauce of their own of course. Pork is considered done nowadays at an internal temperature of 145º. Steve Steve Steve! These BBQ Pork Spare Ribs are baked in the oven, until tender and falling off the bone. Thank you for asking, and I hope you’ll enjoy the recipe. I tend to use whatever joints I can get from the supermarket (it’s tough to get 10lb shoulder joints in the UK unless you specifically request them from a butcher). Followed most of the steps. Wonderfully juicy, moist and flavorful. I have a 9 pound butt roast to fix, and I was so intimidated by it. It was amazing! I hope it all went well. Next, grab a clean towel and, wrap it up really good. I loved the technique and the flavor but the cooking time didn’t work out well at all. It’s absolutely brilliant! Will be making again in the near future 10/10, Hi Sky t, I’m thankful you found the recipe and gave it a try. thanks!! Hi Hannah, Thank you for sharing your comments with me. Love the taste, but I cooked the shoulder until it reached the 190 degrees, wrapped it to rest, but when we tried to pull it, we couldn’t. Be Blessed!!! Will let Y’all know how it turns out. Hi Holly, Thank YOU for all the great compliments. 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. Steve first of all thank you for this step-by-step process. I have made this recipe twice now, the last time was for a family gathering for Memorial Day just a couple of weeks ago. Thanks again for your help and can’t wait to make some of your other dishes! Then I mix in the juice with the pulled pork. Hi Scot, I forwarded your note to him, thank you for that. About 1 hour per pound of meat. I’m very glad you found Taste of Southern and to learn that our recipes have helped you in your cooking adventures. we are from Fayetteville N C and always borrowed one when we wanted to cook a pig always a Christmas thing for my Dads birthday his birthday was 12-24 alot of good memories. Be Blessed!!! I do appreciate you trying and I’ll look forward to hearing what you thought about it. That is the same as they do to water added hams just a fancier name. If you got it up to 194F degrees, it should have certainly been done. Might even throw together some Banana pudding. (Smile). Keep up the good work. Besides, I like to be thorough in these things. I’m going to making this in a few days and I just wanted to know if you think that a five pound butt will be enough to feed 4 people. Next time I will use the vinegar sauce for sure! You’re not the first to mention it wasn’t available. We’ll even give you a choice of Eastern Style or Western Style. I ate the the whole thing in about a week, with home made baked beans and Cole slaw. Be gentle with it though… you don’t want it turning into a bunch of mushiness from overworking it. Hopefully, your comments will encourage someone else to give the recipe a try. Hi Grimmy, I’m happy you found us again, and that you’re enjoying some Pulled Pork BBQ. Be Blessed!!! Pig Pickings, pulled pork, chopped or sliced barbecue, it’s all just a way of life and living here in the South. Hi Doy, Thank you so much for sharing your story. Actually I had not heard of white sauce until about 20 years ago. And as mentioned, there are lots of dry rubs on the market you could experiment around with. ), No More Overcooked Roasts: Try These 22 Succulent Pork Loin Recipes. It did not look like you had a bunch of juices in your pictures so I am just forward thinking (maybe to far). Be Blessed!!! I made my own rub with smoked paprika, cumin, onion powder, garlic powder, thyme, and garlic powder. They’re just that good. Ok so my gma is from farmville, but currently resides in ayden. My family loved it. I appreciate your visit and hope you’ll stop by again… real soon. -Steve. Thank you for your comments and I do hope you will try some of the other recipes. I’m sorry you weren’t able to find the Liquid Smoke. I’m always happy to hear that a recipe turns out well when someone tries it. I’m thankful you found Taste of Southern, and I do hope you’ll try our Pulled Pork BBQ recipe. I am so excited. Hi Chris, I’m glad you found the recipe and do hope you’ll give it a try real soon. OK? Be sure to stop by again… real soon. Since we’re cooking this pork low and slow… we’ve got time for some entertainment. Ebay is pretty much like the Internet, you can find about anything you’re looking for. I always suggest that you use a thermometer to be sure you get the cooking temperature right. And, adding the pan juices back in helps for sure. Good stuff. What did we do wrong, or did Kroger sell us some weird cut of port? Is there nothing you can’t cook? I just looked out my front door and there are several people lined up and seem to be intoxicated by the smell (not to mention the small fold of deer bringing up the rear). 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! My first attempt at pulled pork which is a bit scary knowing it is the star of the show Sunday. Start out slowly in adding the sauce. For some reason, I’ve just never done it, but I understand it works pretty good. Thanks so much! Sent my husband out to buy a 7-9 lb shoulder and he came back with an almost 14 lb picnic! Place meat in foil lined shallow roasting pan and place in oven. Be Blessed!!! 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. Let me know if you try it. You know the BEST barbecue is right here in North Carolina. It baked for 4 more hrs. I tried this with a small picnic roast (about 5 pounds) and it was great! That vinegar sauce is perfect. I really like this way of making the BBQ at home and glad to know you liked it too. Be Blessed!!! So I have 16lbs of Carolina pulled pork for tonights fireworks!! I had a pig cut up in boneless hunks. Steve, Loved this recipe it’s the second time I have done pulled pork and this beats Gordon Ramsey’s recipe hands down! The ham was perfect! The only recipe I will ever use again! If you’re having a pig picking, you’ll need the whole thing. There is just so much to cover when it comes to making barbecue and I’m only going to scratch the surface with this recipe. Thank you! Without fail this recipe has been a success! I hope I answered in time for you and that you’ll come back and let us know how the recipe turns out. I ended up chopping it up, Does this have something to do the meat i used or how i cooked it? It does sound like some of the meat might not have been cooked enough. I had to substitute a few bits in the rub as I couldn’t get them over here in the UK but the end result was some incredible pulled pork! To overly simplyfy it is salt water injected into the fresh pork. Or should I have just cooked it longer? You just need to figure on adding a little more cooking time. The two sauces are entirely different, and each brings it’s own taste to the table. I have 2 butts in my refrigerator right now that I picked up from Ruler Foods today (Kroger subsidiary). I do hope you’ll try the recipe just as we have it posted here. Hi Steve, I was born and raised in southern North Carolina and used to enjoy the pig pickings there. I was wondering what your thoughts were on using a full pork loin that I have on hand, and what about using the convected oven feature to take less time to bake it? I do hope you enjoyed the Pulled Pork and that you’ll try some of our other recipes. 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