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Jim Franco Photo by: Jim Franco

Slow Roasted Pulled Pork

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.

MyRecipes JANUARY 2006

  • Yield: Makes 8 to 10 servings
  • Cook time: 5 Minutes
  • Prep time: 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.

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Slow Roasted Pulled Pork Recipe

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