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Chef John's BBQ Pulled Pork

4.8
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PREP TIME
15 min
COOKING TIME
720 min
TOTAL TIME
735 min
SERVINGS
12 servings
Lunch Dinner
Chef John's BBQ Pulled Pork
Ingredients
  • 3 tablespoons dry barbeque rub, or more as needed
  • 1 (3 1/2) pound bone-in pork shoulder blade roast
  • 1/2 teaspoon liquid smoke flavoring, divided
  • 1 cup water, divided
  • 3/4 cup barbeque sauce, or as needed
  • salt and freshly ground black pepper to taste
  • 12 soft white hamburger buns
Instructions
1
First, preheat your oven to 210 degrees F (100 degrees C), ensuring it reaches the desired temperature for cooking.
2
Next, liberally cover the pork roast with a generous amount of dry rub on all sides. Place the roast in a Dutch oven or heavy pot, making it the perfect vessel for this recipe.
3
To add depth to our dish, divide the liquid smoke evenly between two 6-ounce ramekins. Fill each ramekin with 1/2 cup of water, creating a moist environment for the roast.
4
Place the ramekins alongside the pork roast in the Dutch oven, covering it to trap the flavors and moisture. Roast for approximately 12 hours, or until the meat is extremely tender.
5
Once cooked, carefully transfer the roast to a work surface, such as a cutting board. Use your fingers to separate the meat from the bone, discarding any large pieces of fat that may be present.
6
To chop the pork, use a large knife or cleaver to roughly tear it into smaller pieces. Drizzle with 3/4 cup of barbecue sauce, infusing the meat with its rich flavors.
7
Season the pork with salt and black pepper to enhance its natural taste. Now, it's time to serve - spread about 1 tablespoon of barbecue sauce onto each bun and pile on the pork, ready to be devoured.