I’m off to a put-in rehearsal this afternoon, to be followed by a company potluck before we do our eight o’clock show. I’m bringing pulled pork barbeque, which is one of my specialities. I thought I’d share the recipe, as it’s not hard:
EASY PULLED PORK BARBEQUE
Pork Shoulder Roast(s) (size and number depends on how many you’re serving)
Seasoning of your choice
Bottled barbeque sauce of your choice
You should start this recipe at least five hours before serving. While it’s not hard, it is time-consuming.
Trim your pork roast(s) of any large hunks of fat. Sprinkle generously on all sides with your choice of premixed meat seasoning (I use The Spice Hunter’s Steak & Chop Grill & Broil). Rub the seasoning in and place roast(s) in a heavy baking dish or pan. Roast in a preheated 325 degree oven until the internal temperature of your roast(s) reaches 170 degrees (this can take from two to four hours, depending on how much meat you’re cooking). Remove the meat from the oven and let the meat rest for about 30 minutes, or until cool enough to handle. Move the roast(s) to a cutting board, remove any bones and large hunks of fat and discard. Using two forks, pull the pork into shreds (sink the forks into the meat and pull in opposite directions). If your meat is really tender, you can do this with your hands; you can also chop it with a sharp knife if you’re in a hurry. When all the meat has been pulled, put it in a pot over low heat and mix in your choice of bottled barbeque sauce. When it’s heated through, serve on buns, with cole slaw on the side (or on top, if you like it Memphis style).
This is a good recipe to take to a potluck because you can put the barbeque into a crockpot, heat it up and serve when you’re ready. Provide long tongs so folks can serve themselves.