Whether you need pulled pork for sandwiches, tacos, or a meaty ragu, Pulled Pork is a meal prep maestro. Searing then slow cooking seasoned pork in a Dutch oven results in crispy, tender, melt-in-your-mouth pulled pork. Seasoned with a flexible, flavorful blend of spices, it works in countless dishes and cuisines. Plus, it freezes beautifully!
- Pulled Pork Seasoning
- How to Cook Pulled Pork in the Oven
- Chef’s Tips
- Best Cut of Pork for Oven Pulled Pork
- How to Shred Pulled Pork
- What About Barbecue Sauce?
- Can I Make this Pulled Pork in the Slow Cooker?
- Storing Oven Roasted Pulled Pork
- Serving Pulled Pork
- Sides for Pulled Pork
- Leftover Pulled Pork Recipes
What carnivore doesn’t love a big slab of meat? To be sure, there are drawbacks to cooking such large quantities. We all love a turkey on Thanksgiving, but those Day 4 sandwiches leave something to be desired. The same goes for pork.
If you’re having a good old-fashioned backyard barbecue, you know a slow cooked Boston butt or picnic shoulder will give you the most meaty bang for your buck. These relatively inexpensive, perfectly fatty, and super flavorful hefty cuts will yield the best pulled pork on the planet. And plenty of it!
But if you’re not hosting a picnic, you may not want pulled pork for days, despite the fact that you can use it for tacos, BBQ pulled pork sandwiches, chili, burrito bowls, etc. This is why we’re huge fans of this oven pulled pork recipe.
For a condensed post, click to view the web story for this pulled pork recipe.
Several times a year I dust off this recipe for pulled pork, mix together my custom dry rub, and cook up a big batch of pulled pork in the Dutch oven. I don’t need to rely on the weather being agreeable or having five more recipes on deck to use up the leftovers.
I simply freeze the pulled pork into 1-pound cooked portions and, when the mood strikes, I defrost an individual portion to make an endless variety of quick weeknight recipes that I’ve adapted from their lengthier parent versions. Crispy carnitas in 20 minutes? Yes please. Fast weeknight pork ragu? Sign me up.
All of the flavor with just a fraction of the commitment.
Pulled Pork Seasoning
My best tip for cooking a large batch of pulled pork at home? Use a ubiquitous seasoning blend like the one below to create a dry rub that’s a jumping off point for a variety of different recipes. Feel free to add a tablespoon of red pepper flakes or chili powder if you prefer some heat and spice.
- Paprika: regular or smoked both work great.
- Garlic Powder
- Black Pepper
- Kosher Salt: NOT table salt. If using fine sea salt, halve the amount listed in the recipe card.
- Dry Rub Add-Ins: add a teaspoon of any of the following to mix up the flavor profile to your liking – onion powder, cumin, cayenne pepper, or mustard powder.
- Want it sweet? Add 2 tablespoons brown sugar to the dry rub.
How to Cook Pulled Pork in the Oven
Meet the gold standard of “indoor barbecue.” Slow-braised Oven Pulled Pork is practically perfect in every way. While an initial sear infuses tons of additional flavor into the pork, the fat renders beautifully during the oven braise. When that mixes with the dry rub and bastes this little pig in its own juice… my god, it may just be the best “BBQ sauce” ever.
Before You Start! A Dutch oven is the essential tool for this recipe. Whether you’re using a budget-friendly Lodge or a pricier Le Creuset, keep the following in mind: a 6-quart pot is perfect for a 4-lb roast; ensure the lid fits securely to prevent too much moisture escaping.
Tip! If you love the smoky flavor of classic smoked pulled pork, add a small amount (2-3 tsp) liquid smoke along with the water.
- PREP. Mix the spices until well combined. Divide the pork into 4″ chunks, then coat all sides with the dry rub.
- SEAR. Sear at least two sides of each piece if your fat of choice in the dutch oven over medium high heat. You don’t need to brown all sides, but searing at least 2 sides adds great flavor and texture.
- OVEN BRAISE. Once browned, return all the pork pieces to the Dutch oven and arrange in a single layer. Pour in ½ cup of water, cover, and transfer to the oven. Braise covered 3-4 hours, or until the meat easily pulls with a fork. In the last hour, remove the lid to allow the moisture to evaporate and for the pork to sizzle in its own fat (this creates unbelievably crispy edges with intense flavor).
- SERVE. Remove from oven, then shred with a fork. Serve immediately or divide into 1-pound portions and freeze.
- Use the right cut of pork (see below for more information).
- Be careful when trimming the fat. Fat = flavor, so leave some intact!
- Season generously.
- Get a good sear on at least 2 sides – you can go for more, time permitting, but 2 sides does the job well.
- Use a fat with a high smoke point – we like bacon fat, avocado oil, ghee, or refined coconut oil.
- Remove the lid in the last hour to allow the pork to render (cook down) in its own fat.
- Half a cup of water isn’t a typo!
Best Cut of Pork for Oven Pulled Pork
My go-to cut for Dutch oven pulled pork is a boneless Boston butt. The pork butt usually has its fat cap still attached (see picture on the far right below), with beautiful marbling throughout.
It’s readily available in most grocery stores and butchers, and relatively frugal given the portion size. Because it’s boneless, it’s much easier to cut it down into manageable chunks for searing.
We do NOT recommend using pork loin or a pork roast. These cuts simply do not have enough fat to hold up well for slow roasting in the oven.
Read more about different cuts in our guide to cooking Pulled Pork.
How to Shred Pulled Pork
When cooked properly, oven braised pulled pork will practically fall apart at the slightest prodding. But that’s not to say you don’t need to give it some elbow grease.
- The two fork method using sturdy forks. Precutting your pork butt or pork shoulder into smaller chunks should make it easy peasy.
- Purchase barbecue claws. I’m not a big fan of single-use kitchen aids but if you make pulled pork recipes regularly, people swear these are worth the investment.
- Repurpose your mixer. That’s right! You can use a stand or hand mixer to shred oven cooked pulled pork. Tutorials are available online but honestly, it’s pretty intuitive and ever so satisfying to see it live and in person.
What About Barbecue Sauce?
What about it?!? Just kidding.
What we really love about pulled pork in the oven is that as the pork cooks down, the combination of the dry rub and the pork’s own rendered fat essentially creates its own barbecue sauce – right in the pot! We don’t add any additional sauce when serving in sandwiches or bowls.
That being said, of course you can toss the cooked, shredded pork in your favorite barbecue sauce, whether homemade or store-bought! Add the sauce after the pork has been cooked and shredded.
Can I Make this Pulled Pork in the Slow Cooker?
Sure can! But there are several modifications you’ll need to make. Click to view our recipe for Slow Cooker Pulled Pork.
Need it faster? Try our Instant Pot Pulled Pork recipe!
Storing Oven Roasted Pulled Pork
Store leftover pulled pork in an airtight container or ziplock bag in the refrigerator for up to 3 days. Reheat in a skillet over medium high heat until the fat melts and the pork is warmed through.
To freeze, wrap 1 pound portions of pulled pork in plastic wrap, then store in a gallon zip-lock bag. (Tip: squeeze out as much air as possible.) Cooked pork keeps well in the freezer for up to 3 months. Defrost overnight in the fridge or in the microwave, then reheat in a skillet over medium high heat.
Serving Pulled Pork
TRADITIONAL: We like pulled pork sandwiches on brioche buns with Apple Cider Vinegar Coleslaw. The tangy vinegar slaw cuts through the rich pulled pork for a perfectly balanced sandwich.
KETO, PALEO, or WHOLE30: For a grain-free option, make pulled pork bowls. Layer shredded lettuce in a bowl, then top with pulled pork, vinegar slaw or Keto Bacon Slaw, and half a diced avocado.
Sides for Pulled Pork
In the summer we pair pulled pork with potato salad, tomato salad, ranch potatoes, or fried green tomatoes.
In cooler weather, we reach for honey cornbread, butternut squash fries, air fryer potato wedges, or baked potatoes.
Leftover Pulled Pork Recipes
We love this recipe because it yields so many leftovers. Use it to make an easy Pulled Pork Ragu, Tamale Pie, or even quick stovetop carnitas!
Did you try this recipe for pulled pork in the oven? I’d love to know how it turned out! Leave a comment and a rating below.
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
Dutch Oven Pulled PorkPrint Recipe Rate this Recipe Pin Recipe
- 4 lb boneless boston butt
- 2-4 tbsp bacon fat, avocado oil, or another fat with a high smoke point
- 2 tbsp paprika, regular or smoked
- 2 tbsp kosher salt, NOT table salt
- 2 tsp ground pepper
- 1.5 tsp garlic powder
- 1 tsp oregano
- Heat the oven to 300°F.
- Prepare the spice mixture. In a small bowl, combine the paprika, salt, pepper, garlic powder and oregano; mix until well-combined.
- Optional. Using a sharp knife, trim the fat cap from the pork; do leave some intact (fat=flavor!).
- Dive the pork into 4" chunks. Dunk each side of the pork into the spice mixture, covering all sides.
- Heat a dutch oven over medium-high heat. Add your fat of choice and heat until shimmering. Add a batch of pork in a single layer (about 4 pieces). Sear until a good crust forms, about 4 minutes. Turn the pieces and brown one more side. Remove using tongs and set aside. Repeat with the remaining pieces, searing at least 2 sides per piece. To ensure optimal browning, leave room between each piece of pork and add more cooking fat as needed.
- Transfer all pork pieces back to the dutch oven and arrange in a single layer at the bottom of the pot – for this stage it's totally fine for the pieces to be touching, and the fit will be snug. Pour ½ cup water over the pork pieces.
- Cover and transfer to the oven. Braise in the oven for 3-4 hours, or until the meat easily pulls with a fork. In the last hour, remove the lid to allow any remaining moisture to cook off and for the pork to render (cook down) in its own fat.
- Remove the pot from the oven, then transfer the pieces to a cutting board or shallow bowl. Shred using two forks, discarding any intact fatty pieces. Return the pulled pork to the pot and toss in the rendered pan sauce. Serve immediately on buns with coleslaw.
- Make sure your dutch oven has a tight seal! If there are any chips or cracks along the edge, place a piece of foil or parchment paper between the pot and the lid to ensure a tight-fitting seal.
- Customize the Dry Rub
- If you’re sensitive to salt, start with 1 tablespoon.
- Add a teaspoon of any of the following to mix up the flavor profile to your liking: onion powder, cumin, cayenne pepper, or mustard powder.
- Want it sweet? Add 2 tablespoons brown sugar to the dry rub.
You do your pulled pork almost exactly like we do ours…definitely Dutch oven.
I have made this recipe 2 times now and each time it has turned out fantastic!! Thank you so much for sharing this awesome recipe!
Yes!!!!!! This is happening immediately.
Have you made it yet? If not I’ll make it for you this winter over Christmas!
I made it, too easy, best I ever had w/0 any injections or special treatment. Need recipes
For sauce. Txt 803 -804-2542
If the Dutch oven is covered, how does the water evaporate?
Gonna try this tonight!
Deglaze after searing the pork or jus toss the chunks back into the Dutch oven?
Thanks for sharing this!
Personally I don’t deglaze, just toss them back in. I find I get a crispier crust that way (which I like), and the pork will naturally release liquid as it cooks for a seasoned sauce when it’s done. But ultimately it’s personal preference, and you can deglaze with about a cup of beef stock or wine.
This must take forever!!! 6-8 minutes per side = 6 sides = at least 36 minutes per batch. For 4 lbs and approx 3 batches it takes at least 1 1/2 hours to just brown. Add on at least 3 hours and you are close to 5 hours. Is this so?
I sliced mine in I inch thick round slabs and was able to fit enough in the Dutch oven to do two batches. I only browned the flat sides of each slab and it only took me about 25 minutes total. Then continued as directed and it was the best pulled pork I’ve ever had. My wife and I decided to go vegetarian for several reasons, but I’m making this again today as my last meal of sorts.
Yes, it’s slow cooked braised pork. If you want something fast, this isn’t your preparation.
That was my first thought when I read this. After I looked closer at the photos, it appears to me that only two sides have been seared.
This was incredible. I just learned we had a cast iron dutch oven in the garage and have been making some incredible beef pot roasts. This was recipe #2 I’ve tried in it, and my husband loves it. I wasn’t sure about the small amount of liquid (since the beef roast recipe takes much more) but it turned out great. Thanks so much (and if you have any more dutch oven recipes, bring them on!)
So glad to hear this Peggy!! I have a few other dutch oven recipes on the site – give a search for “red wine pot roast” and “red wine beef stew”, and will definitely have more in the future. Cheers!
Made this yesterday, it’s incredible! I was lamenting that we don’t have a smoker – but who needs one when you can do pulled pork this way. I about smoked us out of the house when browning the meat, I did not brown anywhere close to 6 minutes per side because it was so smoky, but it still turned out great. Thanks for the simple and delicious recipe!
You had your pan too hot. You were probably smoking your oil. If the oil smokes, your pan is too hot or you need a higher smoke point oil.
Yes, this. I like to use bacon fat to help with smoking, but you can also adjust the temperature as you cook if the dutch oven gets overheated. Cast iron can be a little temperamental.
Very, very salty. Are you sure it’s not 2 tsp?
I am so excited about this recipe. My son and husband challenged me to a Boston Butt “Cook Off”. They are going to Smoke their butt and I am going to use this Dutch Oven recipe. I can feel the WIN already. Thanks for your help
Ha! Can you adopt me for the day? This is a family challenge I’m ALL about.
Trish Bonsall, who won?
I plan to make this recipe this weekend. What size Dutch oven do you recommend? Or can I use a 3.5 qt braiser?
Danielle, , it’s awesome! I cannot wait to try this. I bet it makes the house smell divine and tastes incredible!
I hope you loved it as much as we do!!
Oh yeah.. This looks super easy. I’m bookmarking the recipe. Love the final results. This looks so tendering and more crispier. Going to try on coming weekend. But it tooks patience and definitely results will pe super magical. Thanks for sharing recipe. Keep on sharing.
It looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
Can I use a pork loin?
I’ll admit I speed through and skimp on the browning step, only doing 3 batches and not nearly 6 minutes a side – but even cheating, this is the best pulled pork! I always receive compliments on my slow cooker pulled pork, but when I did it in the Dutch oven, my husband said “holy $-!7 honey, you’ve outdone yourself!” I use my own spice blend, too, a little more heat to it. I love the minimal amount of added liquid; really makes it crispy and creates it’s own BBQ sauce.
I’m so glad you loved it Constance!
Preparing this now! What happens if you use enough water to cover half of the meat in the pot as you do with a typical braise?
Made it – loved it.
Question! I’ve made this a time or two and LOVE it! Costco had pork tenderloin on sale for super cheap. Do you think it will work with that cut? Will it shred the same??
Hi Kelly – sorry for the delay, I was traveling! I think you could try this with pork tenderloin, but it won’t be *quite* the same, and the reason is because tenderloin is so lean. You’ll need to use more liquid, and I would add enough liquid to cover the tenderloin pieces by at least half, perhaps 2/3rds. And definitely double the fat to keep the cooking liquid nice and moist. Tenderloin won’t release liquid and fat like pork shoulder does, so you’re basically adding those elements in at the beginning to compensate. If you try this, please report back! I’d love to know how it turns out.
Oh! And yes, it should shred, as long as you cook it in enough moisture.
Can you add potatoes, carrots, celery, onion to make it as a roast?
I’ve made this 3 times since seeing this post about a year ago. Best pulled pork recipe.
Though, I do want to try it in the Instant Pot after browning it in cast iron. Thoughts?
Specifics work well for me, but the braised results were very tender. I had 3.9# boneless butt. Cut it up into 9 pieces and seasoned. Used bacon fat, but the spices soaked up the fat and slugged off. Mine was done in 3 hours, and tasted very salty, but fell apart and was very moist.
I’ll keep searching for a braising recipe that works for me, thanks for helping me learn this technique.
I can’t wait to make this! I just bought a dutch oven and trying to find a lot of recipes…And I like the fact you can freeze some! I’ve made a few roasts so far, YUM, and I wonder…Why it took me so long to buy a dutch oven lol!! (which I hit a sale and was planning on getting my sister one for Christmas, and I got 2 dutch ovens (5 qt & 7 qt) for a very good deal!! Thank You so much..fingers crossed 🙂
I hope you enjoy it Tracy! I love braising meats in the dutch oven 🙂
Very easy and the meat was so tender. My family gave this a 10 out of 10 and want me make it again next week.
I’m so glad this was a hit Angie!
Looks really yummy. May I know what camera did you use to take these photos?
Amazing! Going into my favorites recipe binder.
Aside from it being way too salty, I thought everything else about this recipe was fantastic. The meat had a nice crust, but was also super tender and juicy. I think next time I’ll use about half the salt it was called for.
Just wondering, did you use kosher salt? If not, you should always half the Kosher salt called for in a recipe if you are using table salt.
Yeah, I used kosher salt. I might use pink Himalayan salt this time.
I’m finally using my Dutch Oven for what it was clearly made for! I’ve virtually never made pork (except for bacon) and I succeeded beautifully on my first try, thanks to your recipe! We are a family of 4 (who reeeeally enjoy incredible food) and we ate 2/3 of it in one meal! Carnitas tonight and I already used the rest for tomorrow night’s pasta sauce (I simmered that for another 4 hours!) Thank you for the great recipe. I am no longer intimidated by making something like this and will try more of your recipes!
Super salty, but otherwise delish. I used Kosher salt. Will cut in half the next time.
Perfect recipe! It’s my go-to for pork butt. After shredding I lay it out on a sheet pan and crisp it up in the oven for carnitas enchiladas. SO GOOD!
I used for pork and noodles.
Thyme instead of paprika for seasoning.
Make gravy from the pan drippings.
Serve over buttered noodles.
Thanks for the process explanation- I never thought of cutting up the meat first, and was always stymied by previous tries!
I used morton kosher salt, but I think this must have been developed for diamond crystal style kosher salt. Great technique, lovely texture. But I think I’ll reduce the salt in the future.
I’ve made this recipe a few times now and the first came out amazing! Since then though I can’t get it right. The other batches have felt greasier and I’m not sure why. I also feel like even after 4 hours in the oven there is still more liquid at the bottom than there should be. I’m going to keep trying since it was so perfect the first time. I sub out chili powder for the paprika though and love that difference.
You might have chosen a slightly leaner cut the first time around. Try removing some of the fat in the next batch and see if that helps.
Way to much salt, it’s all I taste. I’d cut the salt in half. Other than that it turned out great, didn’t dry out like a lot of other pulled pork recipes do. Will try again with less salt.
I made this yesterday and everyone raved about it. One question though- it calls for 2 TBS of salt? Surely that’s meant to be 2 tsp? I put one TBS and it was almost too salty. Anyway, thank you for posting! This is a recipe I’ll make and re-make regularly!
Any tips on how to reheat it after freezing? I want to make this before camping and reheat it at the camp site.
This has been my go to pulled pork recipe for months now! The spice rub is so delicious and versatile! I did change the measurements for the rub by doubling every single spice except for salt, because the first time I made this it was wayyyyy too salty and I didn’t have enough rub for a 4 lb butt. I also add a cup of apple cider and 1/2 cup of water for the liquids. Deglazing optional but recommended! Thanks for the recipe!
I’m loving this recipe. I tend to overthink on pork pressure cooker recipes & end up stressing & doing more work than I planned on. This pulled pork is helping me realize that less is more. Great work as always!
Loved it! This was my 3rd time using it and made slight adjustments each time to seasonings, but the technique never changes! One question, do you freeze it in the remaining liquid or try to drain most of it off?
Thanks for all the info. I’m trying to cook braised pork for the first time in my cooker. They are my husband’s favorite food. Hope I don’t mess up. Let you know later.
My first time cutting up a Pork Butt and not putting the whole thing in a Traeger. I needed it quick (4 hrs) and it worked beautifully in why dutch oven! We have a local BBQ place which sells their own rub and it was delicious. I added a bit a beef broth, which I had on hand, some apple cider vinegar (to help break down) and some lime wedges and onion. I thought about adding in Dr. Pepper or Coca Cola to help caramelize but will try next time YUMMY! Thank you!
Quite Knowledgable Impressive Keep up the good work!
I ended up with burnt pork. I followed the recipe exactly but I think four hours is waaay too long. It was basically burnt when I took out of the oven after three hours. I’m cooking it again but I’ll just braise it for two hours.
Great Post Thanks For Sharing….
Made this several times for a few different groups of friends and family and all said it was the best pulled pork they have ever had and I fully agree. The best part is that it is super easy to make. I haven’t had a chance to test the freezing and reheating as it never lasts that long. This is a must try if you like pork at all.
Like several others have commented, we have reduced the salt (we use about half the amount in the recipe), but otherwise this recipe is an absolute winner. The pork is tender and tasty every time, and the flavor works with everything from Cuban rice and beans to pasta. It freezes really well, and has become a go-to recipe in our house.
I have 7lbs of meat. If I brown in batches then add back to the dutch oven (not in a single layer but stacked) will it still come out?
yes, larger portions should be okay. I’ve done in as much as 5 pounds and been okay, but I don’t see a problem with 7lbs. Do be sure to double the water!
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Wow. I had a half bottle of flat guinness so I used that as the liquid – the malt caramelizes nicely on the bottom. For the final half hour I removed the lid to crust the pork a little.
Thanks for sharing this recipe. It is my favourite recipe. Now i will try to make this recipe according to your method and serve it my whole family. I really appreciate the efforts of this blog author. Great job. Thanks again!!
Thanks for the recipe. I will try it for sure.
I really wanted to like this recipe, since it seemed faster than a slow cooker. The flavor is great, but the meat turned out dry. I even added more broth halfway through because it was already very dry. Something’s missing… 🙁
I’m sorry to hear that. Does your dutch oven have a tight seal? If the edges are chipped you can lose a lot of steam/moisture that way. If you happen to try it again, I suggest placing a piece of foil or parchment paper between the pot and the lid to ensure a tight seal.
This recipe is AMAZING. I’ve made this 4-5 times and everyone loves it. I also cut the salt in half when I make it. I never need 4 hours either. 3 hours is always perfect. I get the bone-in pork shoulder from BJs which is usually 8 lbs so I will cook in two batches split evenly. One time, I tried to cut corners and did not cut up the meat into smaller pieces. I wanted to cut down on my searing time so just did one hunk of meat. It did not turn out well at all. The key is having the smaller pieces and searing each one as the recipe describes. Also, if your meat is dry or burnt, make sure to check the liquid level in the Dutch Oven every hour. It should not be bone dry.
Hi it was very informative post
About 3.5 lb boneless chuck roast, 3.5 hours. Amazingly delicious.
I have tried 2-3 large meats like this and all have failed miserably, but this recipe was perfect. I will be making it again.
Any tips for cook timefor a 2lb shoulder?
I made these pork chunks and this is FABULOUS. Great flavor! Today I’m trying this recipe with chunks of leg of lamb. Hope this turns out just as good – using lamb. Fingers crossed!! if it does not, I’ll still make this recipe with pork – again and again and again.
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Dipping in for a quick note to tell you Yummo and Bravo on this recipe! We have made the Braised Pork several times now, and plan to make it tomororw for company. We have subbed in Italian seasoning a time or two and it has turned out just as tasty. We also use bacon fat = flavor! It has never cooked up all the liquid but we end up with very little “broth” at the end and we are okay with that result 🙂 Makes leftovers a bit more moist.
Thanks for a great recipe!
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From this point forward, I will always read the comments before trying a new recipe found online. This recipe was WAY too salty. Sorry, ourSALTYkitchen.com. Yes, I used kosher salt. To be specific, I used Morton Coarse Kosher Salt. I should have known better. Two tablespoons?! So glad I removed most of the liquid prior to reduction. Not a total loss, however. I can drown in sweet BBQ sauce or use in rice bowls or something with a lot of carbs. Nice try, but please reduce or make a notation next to the salt. I would say 2-3 tsp would be more appropriate.
I really wanted to like this recipe, since it seemed faster than a slow cooker. The flavor is great, but the meat turned out dry. thanks for sharing this amazing article.
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First of all, thank you for the recipe! I cooked this a few weeks ago, and it was wayyy too salty. However, the meat itself was very tender. I’m going with a different recipe this time, but others should try it with no more than half of the recommended salt amount in my opinion.
I am definitely gonna try this amazing recipe. Damn sure my little puns gonna love thi.
It’s in the oven now!!
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I used Kosher salt next time.
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This is now my “go-to” pulled pork recipe. I absolutely love it. I’ve made a few modifications…one being that I replaced the water with Dr. Pepper. It’s delicious served on a Hawaiian roll with a sweet and spicy bbq sauce. Yum! Thank you for the recipe!
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When cooked properly, oven-braised pulled pork will practically fall apart at the slightest prodding. But that’s not to say you don’t need to give it some elbow grease. https://thecalendarhub.com/
This looks amazing!! How can I modify this recipe for a 7.5 lb cut of pork?
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