I've tried so many pulled pork recipes over the years, always trying to take shortcuts and have pulled pork quicker and easier. I've done crockpot pulled pork, pressure cooker pulled pork, wrapped it in aluminum foil and roasted it at high temps, tried braising it and then roasting, etc.
It was pretty silly, now that I think about it. Good pulled pork requires serious patience and willpower. :D
Keep reading and I will share alllllll the secrets and you'll be eating the most amazing pulled pork very soon.
P.S. Want a sauce or rub for your pulled pork? I've got them:
Step 1: What you'll need:
- pork butt or shoulder - at least 3-4 pounds. See below for more info!
- 1-2 cups of dry rub - here's my recipe - I really, really recommend it.
- a baking rack
- a baking sheet
- a probe thermometer
You will want both a baking rack and a baking sheet - if the pork butt sits in a puddle of rendered fat, it will never crisp up on all sides.
The probe thermometer is the most important part - you need to cook the pork shoulder until it reaches 190 F, and you need to do it without opening the oven constantly. :D
Check out this page for a more in depth guide to picking out/prepping your pork butt.