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“My version of pulled pork is a two-stage process which, fittingly, uses every pot in the kitchen... ;)”
READY IN:
48hrs 30mins
SERVES:
8-10
YIELD:
8-10 sandwiches
UNITS:
US

Ingredients Nutrition

  • 3 -4 lbs pork butt
  • 1 -2 teaspoon oil
  • 8 cups water
  • 1 12 cups barbecue sauce
  • salt and pepper

Directions

  1. Preheat your oven to 350.
  2. In a large, overproof pot or dutch oven heat oil (I use bacon grease) over medium-high heat.
  3. Brown the pork roast on all sides, giving special attention to the fattier parts to allow some of the fat to render out.
  4. Pour water over the roast and add salt and pepper.
  5. Cover pot and put in the oven.
  6. Roast for ~ 2 hours until meat is tender.
  7. Remove from oven and allow to cool enough to put in fridge overnight.
  8. The next day skim the solidified fat off of the top of the broth.
  9. Place pork roast in crockpot.
  10. In a bowl mix broth with BBQ sauce.
  11. Pour this braising sauce over the pork and cook it low and slow for ~ 8 hours. This is a good "set it in the morning and eat it for dinner" dish, btw.
  12. Once cooking is complete, remove the pork from the pot and shred it in a bowl. There should be very little fat left in the meat at this point. Don't throw out the braising sauce!
  13. Reserve some sauce for spooning over the meat (I keep it in a squeeze bottle) and freeze the rest for later. You can use the frozen sauce for dipping/smothering some other lucky cut of meat sometime later. Or, keep it for the next time you make pulled pork and half the work is done for you already.

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