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Chef John's Pulled Pork BBQ Recipe

Recipe by: Chef John

"Use your favorite dry rub and barbeque sauce to make this succulent pork. A little trick I like is to put 2 ramekins with liquid smoke flavoring in with the meat and roast it slowly. Do your patriotic American duty and serve this on the cheapest, lightest white hamburger buns you can find."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook12 h
Ready In12 h 15 m

1Preheat oven to 210 degrees F (100 degrees C).
2Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
3Pour 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.
4Roast 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.
5Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
6Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.