Uploaded November 2012 | Updated September 2026, 1 week ago
Pulled Pork - 1 bone-in pork shoulder (6-8lb.) I cook two at the time with one dry rub recipe. Sams Club sells them in pairs, or go hunting.
Preheat oven to 325
Combine: 1/4 Cup of kosher salt, ground black pepper, chili powder. 1T. of oregano & thyme and 1t. of cayenne.
Place a large sheet of foil on a roasting rack, then lay another piece on top perpendicular, (+), to the first. Place pork in the middle of foil and rub spice mixture on all sides. Gather top sheet of foil around the pork and crimp closed, followed by the bottom sheet, to ensure a tight seal. Gently crimp sides closed.
Roast pork 7.5 hours. Increase oven temperature to to 400. Open foil to expose the pork and roast until crust is dark and crisp. 20-30 minutes. Remove roast from oven and let rest until cool to the touch, about 30 minutes.
Transfer pork to a cutting board and pull the large bone from the roast - it should slide out easily with no resistance...see video.
Pull pork apart with 2 forks, or hands. Remove and discard any visible pieces of fat and gristle before serving. Then stuff your cake hole with ultra tender pork, smothered with your favorite bbq sauce.
Kevin MacLeod (incompetech.com) Licensed under Creative Commons "Attribution 3.0" creativecommons.org/licenses/by/3.0/"
Pulled Pork - 1 bone-in pork shoulder (6-8lb.) I cook two at the time with one dry rub recipe. Sams Club sells them in pairs, or go hunting.
Preheat oven to 325
Combine: 1/4 Cup of kosher salt, ground black pepper, chili powder. 1T. of oregano & thyme and 1t. of cayenne.
Place a large sheet of foil on a roasting rack, then lay another piece on top perpendicular, (+), to the first. Place pork in the middle of foil and rub spice mixture on all sides. Gather top sheet of foil around the pork and crimp closed, followed by the bottom sheet, to ensure a tight seal. Gently crimp sides closed.
Roast pork 7.5 hours. Increase oven temperature to to 400. Open foil to expose the pork and roast until crust is dark and crisp. 20-30 minutes. Remove roast from oven and let rest until cool to the touch, about 30 minutes.
Transfer pork to a cutting board and pull the large bone from the roast - it should slide out easily with no resistance...see video.
Pull pork apart with 2 forks, or hands. Remove and discard any visible pieces of fat and gristle before serving. Then stuff your cake hole with ultra tender pork, smothered with your favorite bbq sauce.
Kevin MacLeod (incompetech.com) Licensed under Creative Commons "Attribution 3.0" creativecommons.org/licenses/by/3.0/"
