In this instructable I'm going to give you my ridiculously easy recipe for making amazing ribs and pulled pork. It's very simple, very cheap and uses only a few simple ingredients which most people should have lying around the house. If you're like me, then when you're cooking for a large group of people you like to do as little prep work as possible so you can actually hang out and enjoy your own party, however, when you do bring food to the table you still want it to be as delicious and amazing as possible, and that's where this recipe steps in. It is going to require you to cook the meat in the oven for a long time but in terms of preparation and effort it really is minimal.
It's true that cooking your ribs and pulled pork in a smoker will yield smokier meat, but for those of us not lucky enough to own one, or whose current situation makes it a logistical impossibility (living in a small city apartment) then this recipe is a great alternative. It is truly delicious and what it lack's in smokiness it more than makes up for in ease of implementation and compatibility with standard kitchen equipment.
(Unfortunately, because my guests were hungry they tore the finished products from my hand and I barely had time to take these blurry cell phone pictures of the almost-finished product let alone a manicured picture with perfect lighting and just the right amount of neatly placed dressing. Next time I make them though I'll get a better set of pictures of the final product and upload them)
Step 1: A Note on Timing
- It's worth noting in advance that this recipe requires some long cooking times, and in the case of the pork butt you can also do an overnight brine.
- We're going to be cooking the meat at a very low temperature for a long time (low and slow) to make sure that it's gets tender while still retaining as many of it's natural juices as possible.
- This is important to take into account when planning on having guests over so that the food is ready when everyone expects to eat.
- I usually stick the pork in the oven first thing in the morning 8-9am and the ribs around 12-1pm so that they're ready around 5pm.