Slow Roasted Pulled Pork

Slow Roasted Pulled Pork Recipe
Jim Franco
When I make this recipe at home, I slow cook the pork in the oven. It's such a treat to have leftovers of this for enchiladas, tacos, tostadas, or sandwiches. To make a delicious quesadilla, combine about 1/3 cup of this pork with a little coleslaw and grated sharp Cheddar cheese.
5

Outstanding

Yield:

Makes 8 to 10 servings

Recipe from

MyRecipes

Recipe Time

Prep: 5 Minutes
Cook: 5 Minutes
Bake: 4 Hours

Ingredients

1 (5-pound) pork butt, trimmed and tied
3 tablespoons Q Shack Dry Rub
1 tablespoon olive oil
1 cup apple cider
1/2 cup water
6 fresh rosemary sprigs
4 jalapeño peppers, cut in half lengthwise
Barbecue sauce (optional)

Preparation

1. Preheat oven to 325°. Rub pork with Q Shack Dry Rub.

2. Heat oil in a large Dutch oven over medium-high heat. Sear pork about 2 minutes on each side or until well browned. Remove from heat. Place pork skin side up, and add apple cider and next 3 ingredients.

3. Cover and bake at 325° for 3 hours 30 minutes. Remove lid; continue to bake 30 minutes. Remove from oven, and let stand 10 minutes. Pull pork with fingers or a meat fork into large pieces. Serve warm with barbecue sauce, if desired.

Note:

Sara Foster & Scott Howell,

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note