- 3 tablespoons dry barbeque rub, or more as needed
- 1 (3 1/2) pound bone-in pork shoulder blade roast
- 1/2 teaspoon liquid smoke flavoring, divided
- 1 cup water, divided
- 3/4 cup barbeque sauce, or as needed
- salt and freshly ground black pepper to taste
- 12 soft white hamburger buns
- 3/4 cup barbeque sauce, divided
- Preheat oven to 210 degrees F (100 degrees C).
- Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
- Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.
- Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.
- Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
- Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.
03/31/2017
recipepes.com
Chef John's Pulled Pork BBQ, recipe
PT15M
PT1H
5
455 calories
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