BBQ Pulled Pork
Prep time
Cook time
Total time
It's tangy. It's sweet. It's a little spicy. It's what I like to simply call YUM :) bbq pulled pork in a bun, top it with creamy coleslaw, squish and ENJOY.
Recipe type: Main
Serves: 5-6
  • 1 pork picnic shoulder
  • prepared mustard
  • dry spice rub, ready made- or store -bought
  • bbq sauce, ready- made or store- bought
  • buns
  • creamy coleslaw
  1. coat pork shoulder with prepared mustard, use as much as you feel is right. You basically want to give something for the dry rub to stick to.
  2. use as much dry spice rub as needed to give the pork shoulder a good coating. This is strictly to personal preference. I like to give it a good thick coating and rub it generously into the meat.
  3. Cover in plastic wrap and leave in the fridge for 24 hrs.
  4. Prehead oven to 250F
  5. I cook my pork shoulder in a cast iron pot with a tight fitting-lid. Use what you have on hand, the main thing is having the meat covered while it cooks.
  6. Cook the pork shoulder for 3 hours. Check for tenderness after 3 hours, if it needs more time, put it back in. It's ready when the meat easily pulls apart with forks.
  7. Turn oven up to 300F.
  8. Discard any extra fat layers from roast and fork the meat apart, discard any fatty tissue you come across.
  9. Once meat is pulled apart, taste and adjust seasonings, I add extra dry spice rub here, as well as my bbq sauce. I add as much as it needs to reach my personal tastes.
  10. Once pulled pork is seasoned to your tastes, put meat back in oven, uncovered and leave to cook until most of the cooking liquids cook off and everything thickens up. 30-45 minutes depending on your oven.
  11. it's ready when it looks right to you.
Recipe by Culinary Zest at