Oven Barbecued Pulled Pork Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 225 degrees F (104 degrees C). Place a small rack inside a Dutch oven.
• Rub pork roast with barbecue spice rub and place on the rack in the prepared Dutch oven.
• Cover and cook in the preheated oven until roast is fork-tender, about 8 hours.
• Shred the roast with 2 forks and return meat to the Dutch oven with some of the roasting juices and a generous amount of barbeque sauce.
• Let simmer over medium heat for at least 30 minutes.

Steps:

• Mix the brown sugar, chili powder, cumin, mustard powder, allspice, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl. Rub half of the mixture all over the pork; transfer to a large resealable plastic bag and refrigerate 1 to 4 hours.
• Preheat the oven to 350 degrees F. Heat the vegetable oil in a large Dutch oven over medium heat. Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes; remove to a plate.
• Add the onion, garlic, 1 teaspoon salt and a few grinds of black pepper to the pot; cook, stirring, until the onion is softened, 5 minutes. Add the tomato paste and the remaining spice mixture; cook, stirring, 2 more minutes. Stir in the chicken broth, ketchup, vinegar and 2 cups water. Tear 1 bun into pieces and add to the pot. Return the pork to the pot and bring to a simmer.
• Cover the pot and transfer to the oven. Cook until the pork is very tender, about 2 hours. Uncover and continue cooking until the sauce thickens slightly, about 20 more minutes. Shred the pork with 2 forks, tossing to coat in the sauce. Serve on buns with coleslaw and pickles.

Steps:

• The day before: Trim some of the fat from the meat. All this will do is inhibit the flavors form being absorbed my the meat. Since you'll be cooking this covered, in an oven, the meat won't need it to remain moist. After cutting off the fat, score it as you would if you were doing a baked ham.
• Sprinkle the Blacken all over, rub it into the meat, then do the same with the Salt and Brown Sugar. Now you can drizzle it with a little oil, and rub it in again. The oil will aid in blending the spices, and will help sear the meat later when you're cooking it.
• Cover with plastic wrap, and let it sit in the refrigerator overnight.
• When your ready to cook, about 3 1/2 hours prior to wanting to serve it. Preheat the oven to 500 degrees. Take the meat out of the refrigerator, and add about 1/2 bottle of Sam Adams, or another, full bodied beer. Place in the oven, uncovered for 15 minutes. This lets the top crust up a bit. If you don't want to use beer, you could use Wine, Apple juice, Cranberry / Raspberry juice, etc.
• After 15 minutes, cover it real well with aluminum foil, turn the oven down to 325 degrees, and place the pork back into the oven.
• Cook at 325 degrees for another 2 3/4 hours. Your time may vary by the thickness of the meat. You can test if it's done, by sticking a fork into it and twisting. If the fork twists real easy, and the meat pulls apart, it's done. You should also notice that the meat has shrunk form the bone.
• Let the meat rest, covered, for at least 15 minutes before you start to "pull" it. The traditional method of "pulling" pork is to use 2 forks, I like to use tongs and a fork. After it's pulled I sprinkle another tablespoon of Butt Kickin' Blacken on and stir it in, for a little extra flavor. It should be real moist, because of the beer you had in the pan during cooking, but if do you notice that it's a little dry, you can add a little more beer or BBQ sauce at this time.
• My 6 1/2 pound piece of pork ended up making a pile of pulled pork. It was enough for about 10 sandwiches in all.