Pulled Pork
Succulent pulled pork, seasoned to perfection and slow-cooked until tender, then finished with a crispy edge. Whether baked in the oven, smoked, or prepared in a crockpot, this mouthwatering dish is sure to be a crowd-pleaser at any gathering.
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Servings: 0
Ingredients
- 1 or 2 shoulder roasts picnic, butt, or blade roast
- salt
- 1/4 c cider vinegar
- 1 c stock chicken or beef
- 1/2 c BBQ sauce plus extra for brushing
- 1 onion chopped, optional
- 2 garlic cloves halved, optional
- mustard optional, to taste
- Smokey Citrus seasoning
Instructions
- Set the shoulder roast out until it reaches room temperature.
- Preheat the oven to 375°F (190°C). Alternatively, prepare a smoker for smoking.
- Salt the roast generously on all sides.
- If using the oven, place the roast in a baking dish and bake for about 1 hour, or until browned on all sides. If using a smoker, smoke the roast until browned.
- Transfer the roast to an Instant Pot or slow cooker (crockpot). Add cider vinegar, stock, BBQ sauce, and any desired onion, mustard, or garlic.
- Add 1 to 2 tablespoons of Smokey Citrus seasoning or to taste.
- Cook in the Instant Pot on high pressure for about 1.5-2 hours, or in the slow cooker on low for 6-8 hours, until the meat easily pulls apart.
- Once cooked and easily pulling apart, break or cut the meat into smaller chunks, leaving the fat on, and spread out on a baking sheet with a rim.
- Brush the meat with additional BBQ sauce.
- Bake in the oven at 400°F (200°C) until browned and slightly crispy.
- Serve and enjoy your delicious pulled pork!
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