Pulled Pork BBQ
- 3 tablespoons dry barbecue rub, or more as needed
- 1 (3 1/2) pound bone-in pork shoulder blade roast
- ½ teaspoon liquid smoke flavoring, divided
- 1 cup water, divided
- 1 1/2 cups barbecue sauce, or as needed, divided
- salt and freshly ground black pepper to taste
- 12 soft white hamburger buns
- Preheat the oven to 210 degrees F (100 degrees C).
- Sprinkle dry rub generously on all sides pork roast: place into a Dutch oven or heavy pot.
- Divide liquid smoke between two 6-ounce ramekins; fill each with 1/2 cup water. Place ramekins in Dutch oven on either side of roast; cover.
- Roast in the preheated oven until very tender, about 12 hours. Transfer roast onto a work surface (such as a cutting board); 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 barbecue sauce. Season with salt and black pepper.
- Spread about 1 tablespoon barbecue sauce onto each bun; pile on pork to serve.
Trending - Recipes
