BBQ Pulled Pork - Recipes Blogs

BBQ Pulled Pork

I put my had up and admit, I have come very late to the Pulled Pork party. It has been popular for a long time in North America and has gained in popularity here in the UK over the past several years.  I first had it about four years ago at my youngest son's home. He had made it in the slow cooker by pouring a can of DR Pepper over a pork roast and letting it simmer until it was falling apart.  Shredded and  mixed with BBQ sauce, it was quite good!

  I confess however, I am not a great lover of shredded meat.  It is a texture thing. I don't like long stringy strands of meat in my mouth.  Its partly texture and partly the fact that I am missing some of my back molars, which makes long strands very hard to chew.  (Even spaghetti!)

Truly authentic pulled pork is actually a barbecue dish, cooked for hours over a charcoal pit until it falls apart, ready to be easily shredded or ?pulled? apart to serve. Most people don't have pits to cook their meat in however, so we must resort to cooking it in the oven.  My heart longs to be able to try fire pit pulled pork, but this is the next best thing!
Rubbing your meat with a spicy mixture and letting it "marinade" in that mixture for a time prior to roasting it, is a great way to really get some fire pit flavour into the meat, and works a charm.  I do this in the refrigerator.  

You also don't want to use a really lean cut of pork.  It would dry out too much during the long slow cooking in the oven.  You want a cut that is succulent and that will fall apart beautifully.  Pork shoulder is perfect for this use.

While the pork is roasting, I make a flavourful homemade BBQ sauce into which I like to incorporate some of the pork juices that are gathered during the roasting process.  This really adds another level of flavour to the finished product, but if you are feeling lazy, you can use a bottled BBQ sauce.  I like Sweet Ba...