Southwest Soul Pulled Pork
This recipe feeds a crowd, easily and economically!
You will need Southwest Soul Dust for this recipe. Find it here.
Southwest Soul Pulled Pork
This recipe feeds a crowd, easily and economically!
Ingredients
- 8-10 lb. pork Boston butt roast preferably bone-in
- 4 Tablespoons Southwest Soul Dust
- 2 Tablespoons light or dark brown sugar
- 1-2 Tablespoons Liquid Smoke either pecan or hickory flavor
Instructions
- Mix Southwest Soul Dust and Brown Sugar together until evenly incorporated.
- Rinse pork and pat dry with paper towels.
- Score fat cap in criss cross pattern and rub entire surface of pork with liquid smoke, then follow with soul dust/sugar mixture, thoroughly rubbing into all sides of meat & fat cap.
- Wrap in plastic wrap with fat side up and refrigerate for at least 8 hours or overnight.
- Preheat oven to 225 degrees and remove plastic wrap from pork.
- Place in roasting pan or disposable pan, fat side up & roast uncovered for 10-12 hours.
- Check pork to see if it easily pulls away from the bone and if you meet any resistance, cover with foil and cook another hour and check again.
- Depending on size of pork, can take up to 14 hours.
- Once meat pulls away from bone very easily, pork is ready to shred and serve!
Notes
- You can add salt to your rub mixture before rubbing into meat but I usually season with salt after I have shredded the pork as the liquid smoke tends to be a bit salty.
- Once pork is shredded, add your favorite bbq sauce to taste – great served alone or on buns with slaw or shredded cabbage and thinly sliced onion.
- Pork Carnitas - Once pork is shredded, spread onto sheet pan and sprinkle lightly with a little olive oil and ‘toast’ in 400 degree oven just until meat begins to crisp. Serve on soft flour or corn tortillas along with condiments such as thinly sliced fresh jalapeno, shredded onion, shredded cabbage, avocado, etc.
- Can also be cooked on gas or charcoal grill using indirect grilling method.
- Freezes very well!