Pulled Pork

Pulled Pork

This is such a wonderful & easy meal.  You can do Pulled Pork Sammies on either big soft Kaiser buns or even on tiny sweet King's Hawaiin rolls - OR even just the pulled pork by itself is delicious!

You can top with BBQ sauce (my homemade Chipolte Honey BBQ sauce is a GREAT one to try) or you can top with marinated onions (I have a recipe for those as well) or even coleslaw.  However you top it, or not top it it is Super Easy & SO tasty!!  You can also choose which way you'd like to cook it - I have done both slow roasting in my oven as well as in my crockpot when the weather is too hot to have my oven on...either way works beautifully!!

Hope you Enjoy!



Ingredients:

Pork Butt

Bottle of Mojo Marinade (any brand you prefer) 16oz bottle

8-10 garlic cloves (some smashed)

Kosher Salt

Course Ground Pepper

Pre-heat oven to 275degrees (or turn crockpot setting to same if you have no temperature control on crockpot then put it on low)

There will be  a large piece of fat on one side of the pork butt, you will want to score the fat.  All this means is that you will take a knife and make a large criss-cross design over the fat, this will help the fat distribute when it's slow cooking as well as make it easier to remove the fat after the cooking process.

Place the pork butt in a large heavy pan if cooking in the oven or in the crockpot with the fat side up.  Pour the Mojo marinade over the entire pork butt.  As far as the garlic cloves are concerned, I like to slit the pork butt in various different spots and slip some garlic cloves right inside the meat - that way when it cooks the garlic flavor will really penetrate the meat (you don't have to do this though - I just really LIKE GARLIC!).  As for the rest of the garlic, smash it by placing the side of your knife on top of the garlic clove and using a fist and a quick motion, bang on the top side of your blade and it will smash the garlic clove nicely and then just toss it into the pan.

If cooking in the oven cover the entire pan with heavy duty foil and place in oven on middle rack and slow cook (overnight is easiest) at 275 degrees for approximately 7-8 hours. 

If cooking in the crockpot put lid on & cook on low (again overnight is easiest) for same amount of time. 

When you wake up to the smell of this pork whiffting throughout your house - it is a true thing of Wonderfullness!!

The only thing left to do is shred it.  Using 2 forks is by far the easiest.  The bone will just very easily pull out as well as the fat very easily comes right off.  The best way to be able to serve this is by using the crockpot & keeping it on low, that way it stays warm throughout your gathering (you will want to occaissionally give it a toss or two to ensure the meat doesn't dry out - I like to reserve some of the cooking liquid and put it back into the meat to make sure it stays juicy).

Some people like to pour their BBQ sauce over the entire amount of pork but I like to leave it plain that way people can add as much or as little sauce as they like.  Plus leftovers are easier to make if the pork isn't seasoned with the BBQ sauce (you can toss with taco seasoning & make pork tacos with leftovers - just one of many ideas!).

*You can in fact use a pork shoulder if you'd like for this recipe but keep in mind there is a much bigger bone in a pork shoulder and therefore you will be paying for the bone.