We didn’t always call this dish “Pete’s Pulled Pork,” but after trying this for the first time, the Nugget completely fell in love with it. He LOVES this dish so much that we decided to name it after him, since he’s always requesting it for dinner. The love affair with this dish started one night when the Nug asked to have pulled pork for dinner – Cindy went on the hunt for a recipe and found this one. After checking the recipe out, the elder Peter groaned, “pulled pork HAS to be done in a smoker – not the oven.” We ignored him. And rightly so – this recipe proves that whole theory wrong. Forgeddabout the smoker, all you need for delicious pulled pork is your oven. In the end, the elder agreed with us. Now he scarfs down this dish just like the Nugget.
Pete’s Pulled Pork | adapted from Tyler Florence Pulled Pork Barbecue
This is based on a Tyler Florence recipe, but we just made a few changes to make it our own (and to make it nugget-friendly.) It’s such an easy dish that someone who doesn’t know their way around the kitchen can do this without any trouble.
Massage the seasoning into the pork. Really get in there and rub it in all the nooks and crannies. Turn that bad boy over and rub it in the other side too. Pretend you are a masseuse and really give this thing a rub down. Transfer the pork to a roasting pan.
Put the lid on the roasting pan and let the pork sit anywhere from one to 24 hours. We have made it several times, trying different sitting times and really can’t tell the difference, so if you only have 2 hours, don’t worry about it – it will taste just as good as if it was sitting for 24 hours.
We cooked our 5-pound roast in about 4 hours and 45 minutes. We’ve finished a 3.5-pounder in the oven in 3 hours. We used a Le Creuset dutch oven with the lid on, but you could use a similar oven-proof dish. Using an oven-proof dish with foil tightly covering it would be a great substitute.
Here’s the recipe:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon granulated garlic
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
3 cloves of garlic – optional
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Mix the paprika, garlic power, granulated garlic, brown sugar, dry mustard, and salt together in a small bowl. Insert garlic pieces if using garlic. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours or adjust the cooking time per pound. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it’s falling apart.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While the pork is still warm, you want to “pull” the meat: Grab two forks. Use one to steady the meat, use the other to “pull” shreds of meat off the roast. (Remove any fatty pieces so it’s not mixed in with the meat)
Nom. nom. nom.