Posted by: Maggie
My birthday was last week, and my mom got me a beautiful, green, 8-quart, Le Creuset pot. I knew I needed to make something extra delicious to christen it, and after much internal debate between short ribs and pulled pork, I settled on the pulled pork.
Don't be intimidated by the fact that this recipe takes 6 hours - most of that is inactive time, and this recipe is actually extremely simple. Just pop this in the oven early on a Saturday afternoon, and it will be ready in time for dinner; plus you'll have lots of delicious leftovers!
Here's what you'll need:
For the dry rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
For the pork:
4 pound shoulder pork roast
2 cups apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon garlic powder
Homemade Kansas City-Style BBQ Sauce
Rinse the pork under cool running water, and pat dry. Combine all the dry rub ingredients in a medium bowl. Sprinkle the dry rub all over the roast, pressing into the pork to throughly coat. Place pork on a plate, cover with plastic wrap, and refrigerate for 2 hours.
Preheat the oven to 325 degrees.
Combine liquid ingredients and garlic powder in a large bowl, and pour into a large dutch oven. Place pork in the dutch oven, cover tightly with foil, and place lid on top. Roast for 4 hours in preheated oven, or until the pork is fork tender and shreds easily. Every hour, brush the roast with cooking liquid.
Remove from oven and shred with two forks when the roast is cool enough to handle. Serve on hamburger buns with BBQ sauce.
Source: Adapted from Paula Deen