Pulled pork is a staple dish in the South, mostly in the Carolinas. Pork is widely used in the South because it is inexpensive. The typical cut of pork used for this recipe is pork shoulder which is also known as pork butt, picnic shoulder or Boston shoulder. If you would like a leaner pork for this recipe, I’ve made it with pork loin and it works well too.
While some pulled pork is prepared by smoking the meat, others are cooked and braised in the oven and that is how I prepare mine. I start with a large Dutch oven but you can use any type of roasting pan with a lid even a Römertopf works really well for this dish.
Many pulled pork recipes are nothing more than barbecue sauce poured over the meat and baked slowly, I don’t use store bought barbecue sauce because of the unhealthy ingredients. I lightly spray my Dutch oven with olive oil spray to prevent the roast from sticking. I then add paprika, minced garlic, dry mustard, cayenne pepper, black pepper, dried thyme, sea salt, pure maple syrup, water and apple cider vinegar. I don’t rub the roast, I just dump it all in, place the lid on it and place it in the preheated oven and allow it to cook for about 6 hours. Continue reading “Pulled Pork”