There is nothing better than pulled pork from a roasted pork butt or pork shoulder. Tender and flavorful and the perfect sandwich! I use Sweet Baby Rays to give it that sweet smoky barbecue flavor....oh my! Click on the photo for full drool mode!
Slow Roasted Pork Shoulder
3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4-5 pound) pork shoulder (I use a pork butt)
Sweet Baby Rays Hickory and Brown Sugar Barbecue Sauce
Preheat the oven to 425 degrees. In a small bowl, mix together the oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork butt.
Place a rack inside a roasting pan and put the pork butt on the. Roast for 20 minutes at a high temperature of 425 degrees and then reduce the heat to 325 degrees. Slow roast at the lower temperature for about 4 hours or until thermometer inserted into the thickest part of the meat reads 185 degrees. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
NOTE: You can make this same recipe in a crock pot as I did in the photo shown. Simply follow the same instructions but pour 1 cup of chicken broth in the slow cooker before placing your meat inside. Cover and slow cook on high for 6-8 hours or until your meat is fork tender.
With two forks, shred the meat into pieces and add heated barbecue sauce. Mix well and serve alone or on sandwiches.
NOTE: While I used to make my own sauce and have several recipes for it, I have stopped since being introduced to Sweet Baby Rays. There is nothing like it and I only use this sauce on everything I would normally
make a barbecue sauce for now.
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