This pulled BBQ pork is super easy, super versatile and will make your house smell amazing all day. All you have to do is slow-cook it in the oven for up to 12 hours and I do it overnight specifically so I’ll have weird meat dreams and wake up to the scent of heaven. This dish can be used on sandwiches, salads, grain bowls, or put as a main dish with a side of rice or potatoes — really you can use it in so many ways.
This is one of my favorite things to fix on a Sunday so I have a versatile quick meal to make all week. Sometimes late at night I even toss it onto some fries and bake it with goat cheese for a few minutes for something truly indulgent.
How to make this pulled BBQ pork
This recipe is so easy. Just rub the meat with the spice mix below, throw it on some foil in a pan and wrap it and cook all night. In the morning, add some barbecue sauce. I used Stubbs BBQ Sauce but anything you like will work!
3 tbspsmoked sweet pimento (paprika)must be smoked!
1/4 cupgarlic powder
2 tbsponion powder
1tbspsriracha powder(1/2 the amount cayenne if you don't have sriracha powder)
1 bottle Stubbs BBQ sauce(or sauce of your choice!)
Mix all spices in a bowl. Place the meat on a large piece of foil on a cooking sheet or pan with a lip. Rub the spice mix all over the meat on all sides. Wrap the foil around the pork, covering it tightly. Place in the oven at 200 degrees Fahrenheit for 8 -9 hours. Take out of the oven, open the foil, and add about a cup and a half of BBQ sauce of your choice. I use Stubbs. Spread all over and poke some holes in the meat to get the sauce worked in. Keep in the oven for 2-4 more hours at 185 Fahrenheit. Remove from the oven and let sit for at least 20 minutes before opening. Use a fork to pull the pork apart, and add about another cup of the sauce. Work it into the meat, and serve. Freeze what you won't use within a week!
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.