You could also chop it up if you desire, its just whatever makes you happiest when it comes to barbecue. Sorry, I can’t be of help with that one. Do you cook the shoulder fat side up or down? With this cookbook, you’re never more than a few steps away from a down home dinner. I’ve tried making pulled pork quite a few times, but it usually ends up quite tasteless and therefore I whack a bunch of barbecue sauce on it and though enjoyable, I feel ashamed calling it pulled pork. After that, you’re just cooking meat. BBQ Oven Roast Pork Ribs The St. Louis cut spare rib is a great meaty cut, but this recipe will work equally well with baby back ribs. God Bless. Hopefully you have encouraged someone else to give our recipe a try. If you were to make more than one of these in the oven (say, two or three at a time), does it affect the cooking time or temperature? That way, it just mixes in with the pork and isn’t very visible other than the pepper flakes. Hope your team wins. I do hope you’ll give the recipe a try and I’ll look forward to hearing how it turns out for you. Just moved up to PA from NC and have been craving some good Eastern NC BBQ. I’m American but I currently live in London and wanted to have a nice American / Southern BBQ to show the Brits how it’s done. This recipe gets the same tenderness without the sickening greasiness and WITH better flavor and a great bark. Or should I have just cooked it longer? I was serving it for a football game on Saturday (1230 – so too early to cook it that day, and I wanted to be able to babysit it for my first time in the oven). You don’t need to soak the chips in water. -Steve. I appreciate your visit and hope you’ll stop by again… real soon. I’d suggest you cook them one at a time if need be. My family and friends have loved it every time. Last year I tried roasting it in roasters instead of the oven and one got done on time and the other ran us late so i went back to the oven method. Thank you. Hi Steve! I am cooking for 4 people, including myself, and need to know about how many pounds of pork I should buy! I hope you try the recipe, and that you’ll stop by again and let me know how it turns out for you. I do think you’ll like the pulled pork recipe too. I hope you’ll visit with us again… real soon. I’m not a big BBQ person, but tomorrow is my wedding day and instead of paying a caterer to do my reception, I decided to do it myself. I followed G.Ramsay’s recipe(before I saw yours). I am sure I will do this time and again as this is the kind of meal I like to make to feed my large family of 7. Maybe one day. I cook these on a foil lined baking sheet for easy clean up. Best pulled pork recipe I could find on the Internet, thank you so much! I will be doing this method again- it is against regulations for us to grill on our balcony and this just tastes like home. OMG!!!! Speaking of grills… this is a pig cooker. It will add flavor, but some folks think it makes it seem a little greasy, so we leave that up to the individual. He would also add some butter and a couple of slices of lemon into the mopping sauce he made. HI Steve, thank you for the inspiration ! Other than that, everything should go well for you. However, I had a hard time getting my piece of meat above 160 degrees – even after 5 hours. I pulled it out of the fridge this morning and put in the oven (still wrapped in foil) to warm for about an hour. Thank you for your visit, I appreciate it very much. And, adding the pan juices back in helps for sure. Hi Daniel, Greetings to Australia all the way from North Carolina. Your actual cooking time will vary based on your oven. I am very impressed we have your recipes the in-depth explanation of each and every step accompanied with a photo makes it very simple and give you the confidence you need to do when preparing a an item such as pork shoulder roast. Most pork these days doesn’t have a lot of fat to begin with, as they grow them to be more lean than in the old days. I used your recipe for my first ever attempt at pulled pork and only left out the liquid smoke since I forgot to buy it. You can also see how easily it will pull apart. I’m making barbecue for my husband’s 70th birthday on Saturday. Basically just wanted to thank you for the instructions! Next, grab a clean towel and, wrap it up really good. Be Blessed!!! I do hope you’ll try some of the other recipes and I’ll look forward to you stopping by again… real soon. I am currently.in the process of making your pulled pork recipe and simmered the vinegar sauce for even longer than specified and it still won’t thicken! My guest.. My guest they love it… they ask if I plan to make it. I do appreciate your comments and I hope you’ll visit with us often. Hi Melanie, Greetings to Charleston from North Carolina. He does use a smoker – that’s all I know. Thank you for the reminder and thank you for the question. Thank you Steve for taking the time out to post the steps and pictures, they were very helpful. I made the BBQ sauce and basted it frequently after 4 hrs. But, you certainly do live in a beautiful area. Steve first of all thank you for this step-by-step process. Only problem is I don’t have the space for a grill large enough to cook one on. I hope he had a great one and I wish him many more Blessed Birthdays yet to come. You have another Twitter follower now. Combine the … Hi Steve! -Steve. It’s just basically a flavoring that gives food a bit of a smokey taste. I followed your instructions, only varying to use my own rub. Start to grill your Filipino Style pork BBQ for 3 to 5 minutes per side until the meat is thoroughly cooked. See my Disclosure Policy for more info. Thanks again. Thank you for your visit and be sure to stop by again… real soon. Will making this again ASAP! I want to get some rub on these spots before I start cooking and, as you can see, there is still a good amount of fat being left on. If it was still moist, I suspect it just didn’t spend enough time at the 190º mark to melt the fats enough to break down the meat. I’m glad you’ve discovered a way to enjoy Pulled Pork BBQ and to save some money at the same time. Hi, I have made pulled pork in the past and decided to try your recipe. Cole slaw, baked beans, happy scouts. This was wonderfull I added a bit of brown sugar to the rub for carmelazation, it turned out pretty great if I do say so myself. I think you’ll like it. Thank you ! I also respond to as many comments as possible so, please check back soon for those as well. Smoking an 8lb pork butt today! I would like to prepare it for a cookout I am having this weekend for a group of around 24 people. I`ll try this awesome BBQ in my kitchen, many thanks from germany, Hi Markus, Greetings to Germany all the way from North Carolina. I guess it’s just the former radio announcer in me coming out. -Steve, Thats a great idea. I’m glad you liked them. I understand they serve some mighty fine Q at their place. You just don’t want it to dry out on you. Try a couple of different ways until you find the one that works best for you. Wishing you good health and happiness! I of course made sure the thermometer didnt touch the bone however i think i should have cooked mine a bit longer because one of the roasts was a bit tough to shred. Just saw this recipe and I will be walking to the grocery store in the middle of the snowstorm we are getting here in Toronto Ontario just to make sure I’ve got this ready for NFL Sunday (Ya we like your football better than ours!) Thank you so very much for all the kind words. How to Make Chinese BBQ Pork? Thanks so much! I put the wood chip box over the left burner and the butt over the middle. Hi, Steve. I’m planning a weekend tailgate BBQ at a West Point Army football game this coming weekend and I’ve purchased two 4.5 lbs Boston Butts to make pulled pork for the group as one of the main courses. I have to do a commercial every once in awhile. Hi Ryan, Thank you for your questions. We do those too but, we’ll be working with either a Boston Butt or a Fresh Picnic Shoulder this time around. He kept the cooker part of the business when he retired from the grocery business and he’s sold a ton of these things. You did great. We’re British and live in the UK too so they don’t get food like this very often and go crazy for it when it’s done well, can’t thank you enough! The only other thing I’m wondering is if I can cook it partially on Thursday night (after turkey day) and finish it when we get back from Black Friday shopping (haha). I also made the coleslaw from here. I understand salt is needed to help break up fibers and such so I countered it with a sweeter sauce before plating . Be sure to stop by again… real soon. Then, you could try the crock pot if need be. You need something a couple of inches deep because this meat is going to produce a lot of fat in the bottom of the pan. I would have suggested you turn the heat up a bit, as oven temperatures do vary. Hopefully, you’ll try again, and have better luck the next time. (Smile), I’m sure you’ll enjoy the recipe without the Liquid Smoke, and I do hope you’ll let me know how it turns out for you. Still, the best thing is to always use a meat thermometer and just make sure you cook meat to the recommended temperatures… just to be safe. I do hope it turns out alright for you. -Steve. Hi Jean-Francois, Greetings to you all the way from North Carolina. I can’t wait to try this recipe. My first attempt at pulled pork which is a bit scary knowing it is the star of the show Sunday. Sprinkle a light layer of dry rub all over the meat, pat it into the meat with your fingers. Steve, I’ve made this twice now and it’s absolutely delicious. Be Blessed!!! I do hope you’ll visit with us again… real soon. Would never have considered trying this in the oven until I saw your method. Not sure how you feel about the game, but hopefully the BBQ was good. Thanks, Hi Cam, Thank you for trying our recipe for Pulled Pork. I’m going to making this in a few days and I just wanted to know if you think that a five pound butt will be enough to feed 4 people. Here’s a piece of the top of the meat with it’s bark. I’ll feed a family with GREAT food and have plenty of leftovers for less than the cost of a single plate at a decent bbq joint. Rotated the pan at 8 hour mark, placed a piece of foil lightly on top to keep it from browning too much. I appreciate your comments and I do hope you’ll stop by again… real soon. That’s up to you. I bought a 9# picnic shoulder pork roast and trimmed over a pound of fat off. He started renting and selling these years ago at his grocery store. We have not been fortunate enough to have been at Ft. Bragg, I hear it is nice. I’m glad you’ve tried the recipe several times and appreciate you taking the time to share your results with our readers. It is very complex and has 9 or so spices including smoked paprika. You just need to figure on adding a little more cooking time. We followed the directions very closely, Used a variation on the dry rub, all went well until the 7.25 lb. I was rather nervous, especially cooking that much AND serving it to his guests. Follow our step-by-step, photo illustrated instructions for making delicious Pulled Pork BBQ in your oven. ★☆ Thank you for your question. Happy Birthday America Rooftop Party! Hopefully, it will encourage someone else to try out the recipe. I didn’t say I’d give you all the family secrets just yet though. Great directions, especially the photos, to show us if we are on the right track. Gotta love that Eastern North Carolina Vinegar Based Sauce. I do appreciate your visit and trust you’ll stop by again… real soon. Ready to cook some pig? What can I say the Irish, Finish, and Swedish aren’t known for flavorful food in my humble opinion. Cant wait to try out the baked Boston Butt recipe. So tonight we’ll be enjoying pulled pork sandwiches way down in Ft Myers. I live in the UP of Michigan, spent time traveling to your neck of the woods to find the best food ever. I appreciate your visit and do trust you will try some of our other recipes. Most of the folks that cook ribs, briskets, chicken and pork, make their own rubs. Anywho .. since I don’t have a table sized chopping block and two meat cleavers … I will “bear claw” pull as your recipe calls out. Thank you for the question, be sure to stop by for another visit with us… real soon. The recipe is wonderful. Be Blessed!!! I asked my Dad “what was sliced?” and he said it was like a thin slice of ham. Thank you for this recipe. Be Blessed!!! Thanks again! Maybe you could help me out with another question: I wondered what you do with the pork juices. – Get a wood chip box for the BBQ (small, almost airtight) and fill it with 50/50 apple/hickory chips. Would any smokey bbq sauce suffice as a replacement? I follow your recipe to the letter. Growing up in the Catskills, the first time I saw this Chinese BBQ pork, or char siu, was at the Holiday Inn of all places.. My father, the hotel restaurant’s head chef at the time, used a closely guarded recipe … I do hope you’ll stop by for another visit… real soon. Since we’re cooking this pork low and slow… we’ve got time for some entertainment. Maybe I can visit with them one day when back in that area. Yum! Have fun shopping and thanks again for your questions. We are hunkering down for a major snowstorm here in the DC area, but I am about to go prep the pork right now and cook it tomorrow during the storm. I’m making this tomorrow, will let you know how it comes out. I made her recipe for some family members with homemade slaw while i lived in nj. Understandably our neighbor will not share his recipe. I’m thankful you’ve found Taste of Southern and are trying some of our recipes. Trim away any excess fat or loose pieces. Please let us know if you try the recipe and how it turns out for you. My family loved it. I appreciate your visit, and do hope you’ll stop by again… real soon. Be Blessed!!! It will probably not take 14 hours to cook, so watch it near the end. Don’t be a stranger, stop by for another visit real soon. I’m cooking it now as I write. I am making this again this weekend for dinner with my parents. Thanks and I’m so excited to try this recipe and make it transatlantic! Despite how hard it can be to make pork that you don’t have to drown in sauce to keep it moist, your recipe and instructions were easy to follow, and execute with a touch of my own cooking love to put in it. I do have a special rub which I carry with me always. -Steve. 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