Celeste - i've done 36 hours on the smoker and I've done 2-3 hours slow in my oven. This is the best ( and fastest) oven method I've tried! I always use a pork butt - boneless will go faster. In the oven I do a cuban/puerto rican style pork roast in a covered roasting pan. Lots of salt and pepper on the meat, garlic slices inserted in the meat (or just cut cloves around works as good.) Fat side up surround the roast with a mix of lime juice, vinegar, pickled jalapenos and water (there should be liquid about 2/3 of the way up. Diced tomatoes with chilies are a good addition also) Cover and cook at 275-300 for about 2-3 hours until very tender. Remove cover and cook another 1/2 hour to 45 minutes just to crisp the fat and get somne texture.
Now it's ready to pull (or chunk) and mix with your favorite BBQ sauce. (That's if there's anything left after you begin eating it the way it is now!!) I've learned to do 2 or 3 at a time for this reason. :)
This was written by my partner, Bruce. It's basically the same recipe from one of the cooking shows on the Food Network. However, being a true Southerner, born and raised in North Carolina, I can assure you the taste is authentic.
This pork is used with the cider vinegar BBQ sauce and the spicy slaw to make a classic southern pulled pork sandwich on a bun. I like to serve open faced on a good sour dough bread, sliced. Kevin & I make it on the weekend and we have a delicious lunch for part of the week.
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork on a rack in a roasting pan and bake for about 6 to 7 hours. Basically, roast the pork until it's falling apart (most important) and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using the 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the barbecue sauce (see below) on the shredded pork and mix well to coat.
May be served by spooning the pulled pork mixture onto the bottom 1/2 of a firm hamburger bun, and toping with the spicy slaw (see below). Serve with pickle spears and the remaining sauce on the side. Or, as I prefer, place a 1 inch thick slice of your favorite sour dough bread on a plate, top with pulled pork, a little of the leftover BBQ sauce and top with the spicy slaw and eat with a knife and fork.
Cider Vinegar Barbecue Sauce:
1 ½ cups cider vinegar
1 cup yellow or brown mustard
1 cup ketchup
½ cup packed brown sugar
3 garlic cloves, smashed and chopped (or more to taste)
1 teaspoon salt
2 teaspoons cayenne (or more to taste)
½ teaspoon freshly ground black pepper
Combine all ingredients in a saucepan over medium heat. Simmer gently, stirring, for 15-20 minutes until the sugar dissolves and it is somewhat thickened.
1 head green cabbage, shredded
2 carrots, grated
1 red onion, halved pole to pole, thinly sliced
2 green onions, chopped
1 red chile, sliced
1 ½ cups mayonnaise
¼ cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
1 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.
You need a pork butt, preferably bone-in. Then get a rub, either simple (salt & pepper) or complicated (S&P, cayenne, brown/turbinado sugar, garlic powder, onion powder, cumin...let your individual tastes guide you). Liberally coat your butt with the rub, and let it sit for a few hours (or overnight) in the fridge. Put the butt on a rack in a roasting pan, and then put it in a 250F oven. When the meat temperature is 190F (taken at the thickest part, but not in fat nor on bone, but you knew that already), take it out and let it rest for about 15 minutes. If you don't have a good meat thermometer, try pulling the bone out of the butt...if it comes out cleanly, you're good to go. Then go at it with a couple of forks to pull/shred it. Serve with your favorite sauce on the side.
Plan on taking several hours...8-10 is not out of the ordinary. The meat will be cooked and edible much sooner, of course, but it won't be PULLABLE until it reaches 190F.
I grew up in central PA and pork "barbeque" is what I remember best. (Shredded... on a bun...) I've found a recipe that I can do for just my husband and me using a pork loin. Pretty good except I can't find a sauce receipe that does not include ketchup. "Back home" there was no hint of tomato. Vinegar.... pickles? I'd love to hear from someone who has the secret recipe!
I cooked a cuban-style pulled pork earlier this year that turned out really nicely. You won't have the smoke but otherwise very tasty. Here's a recipe that I worked from. Just shred pork with a couple forks after its done.
ps: you'll want to make a mojo sauce to go with this for the real cuban flavor. I suspect I used the one from Steven Reichlen's Barbecue Bible