Slow roasted pulled pork recipe

Details

• Cuisine: American
• Recipe Type: Main
• Difficulty: Medium
• Preparation Time: 15 mins
• Cooking Time: 370 mins
• Serves: 6

Step-by-step

1. Mix the dry rub ingredients together in a small bowl. Pat the roast dry and rub the spice blend all over it. Cover and refrigerate for at least 1 hour, or up to overnight. Preheat the oven to 300°F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170°F. Basically, you want to roast it until it's falling apart.
2. While the pork is roasting, make the barbecue sauce by combining the ingredients in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready to use it. After the roast is done, you can deglaze the pan with a cup of hot water and add the drippings to the barbecue sauce.
3. When the pork is done, take it out of the oven, put it onto a large platter. Allow the meat to rest for about 10 minutes. While the pork is still warm, you want to shred the meat using 2 forks. Using one to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour most of the sauce over (hold a quarter of the sauce back to serve on the side). Stir it all up well so that the pork is coated with the sauce.
4. To serve, spoon the pulled pork mixture into each roll and top with some coleslaw. This shredded pork is also great in taco shells!