Camp Chef Pulled Pork Recipes

CHEF JOHN'S PULLED PORK BBQ

Chef John's Pulled Pork BBQ image

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.

Provided by Chef John

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 12h15m

Yield 12

Number Of Ingredients 8

Ingredients

3 tablespoons dry barbeque rub, or more as needed
1 (3 1/2) pound bone-in pork shoulder blade roast
½ teaspoon liquid smoke flavoring, divided
1 cup water, divided
¾ cup barbeque sauce, or as needed
salt and freshly ground black pepper to taste
12 soft white hamburger buns
¾ cup barbeque sauce, divided

Steps:

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

Nutrition Facts : Calories 344.2 calories, Carbohydrate 33.7 g, Cholesterol 52.1 mg, Fat 14.9 g, Fiber 1.4 g, Protein 17.2 g, SaturatedFat 5.1 g, Sodium 1331.6 mg, Sugar 8.1 g

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