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There’s something comforting about barbecue — coleslaw, southern-style green beans, ribs, and of course, pulled pork. My dad gifted us with a smoker last year, but I wanted to create a recipe that anyone could make in their oven. This recipe is easy and involves little prep work. Pair it with your favorite BBQ sauce and you’re good to go!
Although the obvious idea for this recipe would be sandwiches, you can use the pulled pork in a variety of ways such as burrito bowls, salads, or nachos! I also love this meat for my Cuban recipe.
The key to this pulled pork recipe is allowing the meat to marinate long enough. The reason why I use chopped apples and onions on the bottom of the dutch oven is to life up the pork so that it cooks more evenly and to prevent it from steaming in its’ own liquid.
What you need to make seasoned and salted’s pulled pork:
- pork butt (I always buy my pork butt from Butcher
- apples
- onions
- cayenne pepper
- freshly ground black. pepper
- kosher salt
- garlic powder
- paprika
- brown sugar
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
Equipment
- plastic wrap
Ingredients
- 2-3 lb pork butt *boneless, if bone-in, aim for 4-5 lbs
- 1 apple, quartered
- 2 onion, quartered
- 1 1/2 tsp cayenne pepper
- 1 tsp freshly cracked black pepper
- 2 tsp kosher salt
- 2 1/2 tsp garlic powder
- 1 1/2 tbsp paprika
- 1/4 cup brown sugar
Instructions
- Mix the first dry ingredients (brown sugar, paprika, garlic powder, salt + pepper, and cayenne). Rub the pork butt with the brown sugar mixture all over, until evenly coated. Tightly wrap the pork butt with plastic wrap. Allow the pork to marinate for 4+hours. If you can, do this the night before so that it can rest overnight.
- Once the pork has finished marinating, preheat your oven to 300 °F.
- Take the pork out and set it (still wrapped) on the counter. Chop the apple and the onions, and add them to your dutch oven.
- Carefully unwrap the pork (there will be some liquid that has accumulated), and place it (and any additional drippings) on top of the onions and the apples. Cover the dutch oven with a lid and place it in the oven. Cook for 6 and a half – 7 hours. Do not open the oven at all during the cooking process – I assure you, the onions and apple will produce enough liquid to prevent your pork from burning.
- At 6 hours and 30 minutes, you may remove the dutch oven and perform a “fork test”. Using a fork, gently try to pull the pork apart, if it pulls easily, you’re done. If you think that it's not tender enough yet, stick it back in for 30-45 more minutes.
- Once your pork is finished cooking, remove it from the dutch oven and place it on a large cutting board. The first thing you must do is remove the fat cap (yuck!). You will notice it right away. Use a large fork to gently scrape it off the pork meat. Then, using two forks, gently pull apart the pork. Serve immediately with buns, bbq sauce, and slaw! Can be stored in the fridge for up to 5 days.
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