Easiest Thing Ever
If you like pork and are having several people over...make this. It's the easiest thing to make...ever.
Pulled Pork Sandwiches.
Here's what you need:
Boston Butt (also called Pork Shoulder or Picnic Roast)
Dry Rub
A pan
Time to go about the million other things that need your attention in your home.
My roast was just under 6 pounds. I wanted bigger but Publix didn't have anything larger. To give you the cook time commitment (and thats the only commitment needed here) it went in at 10:30 am and was set to rest (not cook anymore but allow the juices to do their juicy thing) at 5:00.
Here's a closer look at Porky
See it really is called Boston Butt...I wasn't making that up.
Ok, so once you have your roast, go ahead and wash him then pat him dry with paper towels. Next, just rub that dry rub all over him.
I made my own rub with Paprika, Onion Powder, Salt, Black Pepper, Cayenne Pepper, Dried Thyme and Dried Oregano. You can also buy dry rubs, Supermarkets have them as well as some places that sell propane.
At the end, he should look like this.
Ok, now I didn't get to take anymore pictures after this point. But the rest is simple.
Cover your little porkster in foil and plop him in a 300 degree oven. For my 6 pounder, I left him covered for 5 and a half hours. I did NOTHING during this time. After that passed, I pulled off the foil and poked him a bit with a fork. He was pretty done. You want him to be super super tender. I left him cook for an hour or so more without the foil then turned the oven off.
After I let him rest for 45 minutes to an hour, I took him out and placed him on a large platter. Then got two forks and went to town. You just shred it. The whole thing. Took me about 7 minutes I'd say.
Then Voila! Put on a toasted bun, add some BBQ sauce and you have Pork Pulled Sandwiches!
The one thing I think I'll do next time is throw all the pulled meat into a big pot and add the BBQ sauce directly in. The meat gets cool rather quickly when you are pulling it. This would allow the meat to heat back up and infuse it with the BBQ sauce.
But I haven't done this yet. If you're a risk taker...by all means, go ahead. Be a pilgrim. However, if you want to wait until I've given it a go...no one is here to judge you.
Pulled Pork Sandwiches.
Here's what you need:
Boston Butt (also called Pork Shoulder or Picnic Roast)
Dry Rub
A pan
Time to go about the million other things that need your attention in your home.
My roast was just under 6 pounds. I wanted bigger but Publix didn't have anything larger. To give you the cook time commitment (and thats the only commitment needed here) it went in at 10:30 am and was set to rest (not cook anymore but allow the juices to do their juicy thing) at 5:00.
Here's a closer look at Porky
See it really is called Boston Butt...I wasn't making that up.
Ok, so once you have your roast, go ahead and wash him then pat him dry with paper towels. Next, just rub that dry rub all over him.
I made my own rub with Paprika, Onion Powder, Salt, Black Pepper, Cayenne Pepper, Dried Thyme and Dried Oregano. You can also buy dry rubs, Supermarkets have them as well as some places that sell propane.
At the end, he should look like this.
Ok, now I didn't get to take anymore pictures after this point. But the rest is simple.
Cover your little porkster in foil and plop him in a 300 degree oven. For my 6 pounder, I left him covered for 5 and a half hours. I did NOTHING during this time. After that passed, I pulled off the foil and poked him a bit with a fork. He was pretty done. You want him to be super super tender. I left him cook for an hour or so more without the foil then turned the oven off.
After I let him rest for 45 minutes to an hour, I took him out and placed him on a large platter. Then got two forks and went to town. You just shred it. The whole thing. Took me about 7 minutes I'd say.
Then Voila! Put on a toasted bun, add some BBQ sauce and you have Pork Pulled Sandwiches!
The one thing I think I'll do next time is throw all the pulled meat into a big pot and add the BBQ sauce directly in. The meat gets cool rather quickly when you are pulling it. This would allow the meat to heat back up and infuse it with the BBQ sauce.
But I haven't done this yet. If you're a risk taker...by all means, go ahead. Be a pilgrim. However, if you want to wait until I've given it a go...no one is here to judge you.