Pulled Pork

June 30, 2020
0 Ratings
Photo by Brian Coppola
  • Prep time 1 hour
  • Cook time 6 hours
  • Makes as much as you want
Author Notes

This recipe is close to my previous one, but a bit more on a human scale to go with a 3.5 pound no-bone starting point, trimmed out, and really reduced at the end. You end up picking the meat out of a rich stew, and the flavor is outlandish.

I invented the sugar-free baked beans this time, based on Lynne Rosetto Kasper’s recipe, which also cook for hours, so while you are making one you might as well make the other. They are supposed to cook at different temperatures (275 and 325), not that I think my oven may be good enough not to be +/- 25 anyway, so I set it at 300 once they were both in there.

I used my relatively new 5 qt. Calphalon Dutch Oven for this recipe, and it was perfectly sized. I swear you could burn a pound of sugar in this stuff and it would still just wipe clean. —Brian Coppola

What You'll Need
  • 3.5-4 pounds lean (trimmed) Boston Butt (pork shoulder) no bone-in
  • 2 full bulbs of garlic, separated but not sliced. Larger cloves torn into smaller pieces.
  • 12 ounces BBQ sauce (G Hughes Smokehouse Sugar-Free BBQ sauce)
  • 1/3 cup 1:1 mixture lemon and orange zest
  • 1/6 cup black pepper
  • 1/6 cup paprika
  • 1/6c cups dry mustard
  • 1/6 cup garlic powder
  • 1/12 cup powdered cumin
  • 1 Vadalia onion (large chop)
  • 1 bunch celery (large chop)
  • 5-6 Bay leaves
  1. Trim excess fat from the pork. I remove most of the fat cap.
  2. Heat a Dutch Oven on the stove top to medium. Add some olive oil and grill the entire outside of the roast, turning periodically, for about 20-30 minutes. I want the char on all sides.
  3. Pre-heat oven to 275F. At some point, about 3 hours in, I added the baked beans to the oven and moved the temperature to 300F.
  4. Remove the roast to a platter or cutting board. Cut pockets into the roast and stuff with garlic pieces.
  5. Add the roast to the pot, remaining-fat side down, and rub/pat most of the spice rub into the surface. Turn it over and put the rest onto the remaining fat.
  6. Add the onion, celery and bay leaves around the sides and add enough water to half-submerge them. Cover and place into the oven.
  7. After 2 hours, turn the meat over (fat side down) and coat with 1 c BBQ sauce.
  8. After another 2 hours, add more sauce. It gets harder to turn the meat as it crumbles. Do your best.
  9. After 5.5 hours, with meat temp at least 195F, cook uncovered for an additional 30 minutes. All the vegetables are more or less lovely brewing paste at this point.
  10. Remove pot from oven and remove roast pieces, spreading them out on a (non-stick) foil-covered baking sheet. I covered the pieces with another piece of foil and let these rest for 30 minutes while my beans were finishing, otherwise you can do the next step right away.
  11. Increase the oven temperature to 500F. Put the sheet into the oven and heat for only about 5 minutes to a sizzle, but be careful to dry it out. Remove and it is ready to go.

See what other Food52ers are saying.

0 Reviews