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Chef John's Pulled Pork BBQ

A special trick gives moist and tender oven-roasted barbeque pork that real smoked flavor. Serve it on soft white buns as nature intended.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 12 minutes
Servings: 12 servings
Course: Dinner, Lunch, Sandwich
Cuisine: American
Calories: 344
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 3 tablespoons dry barbeque rub, or more as needed
  • 1 3 1/2 pound bone-in pork shoulder blade roast
  • 0.5 teaspoon liquid smoke flavoring, divided
  • 1 cup water, divided
  • 0.75 cup barbeque sauce, or as needed
  • salt and freshly ground black pepper to taste
  • 12 soft white hamburger buns

Method
 

  1. Preheat the oven to 210 degrees F (100 degrees C).
  2. Sprinkle dry rub generously on all sides pork roast: place into a Dutch oven or heavy pot.
  3. Divide liquid smoke between two 6-ounce ramekins; fill each with 1/2 cup water. Place ramekins in Dutch oven on either side of roast; cover.
  4. Roast in the preheated oven until very tender, about 12 hours. Transfer roast onto a work surface (such as a cutting board); separate the meat from the bone using your fingers. Discard any large pieces of fat.
  5. Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbecue sauce. Season with salt and black pepper.
  6. Spread about 1 tablespoon barbecue sauce onto each bun; pile on pork to serve.

Nutrition

Calories: 344kcalCarbohydrates: 34gProtein: 17gFat: 15gSaturated Fat: 5gCholesterol: 52mgSodium: 1332mgFiber: 1gSugar: 8g

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