Oven Pulled Pork
This Pulled Pork goes very well with my Carolina Slaw.
  • 1 5-7 pound pork roast, preferably shoulder or Boston butt
  • 3 TBS paprika (smoked, if you have it)
  • 1 TBS garlic powder
  • 1 TBS brown sugar
  • 1 TBS dry mustard
  • 3 TBS coarse Kosher salt
  • Apple juice or beer
  • 2 cans of Root Beer (not diet!)
  • 1 12oz jar of Chili Sauce
  1. Preheat the oven to 500F.
  2. Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl.
  3. Wash and dry the pork butt and then cover with the dry rub mixture.
  4. Let the pork butt marinate for as long as you have time for — as little as 1 hour or overnight — covered in the refrigerator.
  5. Cover the bottom of a large roasting pan with apple juice or beer.
  6. Put the pork butt in the roasting pan and cook uncovered for about 20 minutes at 500F.
  7. Take the pork out of the oven. Turn the oven down to 300F.
  8. Tightly cover the pork.
  9. Bake for about 6 hours.
  10. Basically, roast the pork until it’s falling apart.
  11. Shred with two forks.
  12. Sauce: Combine the Root Beer and Chili Sauce and bring to boil. Simmer until the liquid reduces into a magical thick sauce.
Recipe by Necessary Indulgences at https://necessaryindulgences.com/2014/01/pulled-pork-with-carolina-slaw/