This recipe is one of my favorite dishes, pulled pork simmered in barbecue sauce. This is what I use to think Alabama Barbecue was, I did not learn about the mayonnaise barbecue until much later in life. My mom always made barbecued pulled pork this way, and it was such a treat.
For this recipe, you can use your favorite barbecue sauce, or make your own. I do not have a particular favorite sauce, but I do like to try different ones, or combine different sauces to achieve different tastes. This time, I used Country Bob’s all purpose sauce to create a wonderful barbecue sauce (which has been the best I’ve had yet). You should use a whole bone in boston butt for this dish, using a boneless will save time, but the end result will not be as tender. Note: Using a whole shoulder takes a long, long time to come to temperature. I start this recipe 3 days prior. I also use an oven thermometer with a probe that is on a wire, this way you check the temperature on the digital read outside of the oven without ever having to disturb your meat.
Ingredients
- 1 whole bone in Boston Butt
- Southern Spice Blend, enough to rub the whole shoulder
- Roasting pan
- Internal thermometer
Sauce
(My latest creation)
- 2 small cans tomato paste
- 3 cups water
- 1/2 cup brown sugar
- 1 cup Country Bob’s all purpose sauce
Instead of this recipe
- You can use Country Bob’s Barbecue Sauce, or your favorite barbecue sauce
- Your Crock-pot
Method
- Preheat oven to 225 degrees.
- Rub shoulder and place on rack in roasting pan. Cover with foil and place internal temperature probe into the center of the meat close to the bone.
- Wait for temperature to reach 195 degrees, or until pork easily falls apart. This is going to take a long, long time. I put my butt in the oven in the evening, and it cooks all night, and most of the second day. Depending on size, I would set aside 24 hours for roasting and resting of the roast.
- You can stop here, and have a the best pulled pork you’ve ever tasted, or you can pull what’s left of the pork apart and place in your crock-pot. Add your favorite barbecue sauce (you might need to add additional water to account for evaporation) and simmer for 2-3 hours on low. Enjoy with your favorite sides, or in a sandwich.
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Tags: barbecue sauce, Pork
wow, 24 hours!!! i think i gotta start cooking now!
lululu´s last blog, Rosemary and Garlic Focaccia
I’ve never heard of “mayonnaise barbeque.” Maybe because I’m from Tennessee?
Kelly at Crock Tease´s last blog, Red Velvet Cake Bread Pudding with White Chocolate
yummy, yum yum. this will go well with your ‘Lemon Poppy Seed Cole Slaw’ ^^
Short and Bald´s last blog, Taiwan: Lunch at Gu Shine via Flushing, Queens, New York
This looks like a crowd-pleaser! What a flavorful recipe.
Cookin’ Canuck´s last blog, Soft Chickpea Focaccia (Farinata) with Rosemary, Zucchini, & Roasted Red Peppers Recipe
I’ve never heard of pork cooked this way or for sooooo long. What a great recipe, thanks for sharing.
The Klutzy Cook´s last blog, Bacon & Egg Breakfast Muffins
This is a tempting dish. Lots of flavor. I think this would go well with your poppy seed coleslaw.
Divina´s last blog, A Taste of Yellow: Tropical Fruit Salad for LiveSTRONG
So you have got that 24-hour tempting smell inside your house?!
TasteHongKong´s last blog, Hello world!
As Divina said, this would pair wonderfully with your cole slaw. That, and some yummy potato salad!
Alta´s last blog, Vegetarian Bean and Pumpkin Chili, plus a Gluten-Free Cheddar Serrano Biscuit
Oh, wow, pulled pork sounds excellent! This is a great recipe and I love the mix for your bbq sauce!
Natasha – 5 Star Foodie´s last blog, Magic Number 9
This would great to take tailgating after it’s simmered. Man, I’ll bet that is delicious.
Tina Marie´s last blog, Parramore’s Restaurant – Blountstown Florida
I love pulled pork, but grew up on my grandpa’s recipe, which is a North Carolina version with vinegar, Tabasco and crushed red pepper – served with coleslaw on a soft white bun.
Okay, now my mouth is watering!
Happy Friday!
Biz´s last blog, Are you ready for some . . .
Juicy ! Thank you for sharing. Cheers !
sizzlechef´s last blog, Orange n Beans Gravy Rice
whoa! 24 hours of slow cooking??? now that meat has to be so tender and juicy! I think the longest I have used my slow cooker was for at least 8 hours.
Jessie´s last blog, Bacon, Potato and Cheese Waffles
Hubby & the teenager would love this!!! It’s going on my “must make” list…
Andrea@WellnessNotes´s last blog, Andrea’s Recipes
This looks wonderful and would be great for tailgating at the football game!Go Bucks!
This would be wonderful for tailgating before a football game! Go Bucks!!!
The Faithful Foodie´s last blog, Oven Roasted Vegetables and Italian Sausage
I just came across your blog and I love your sauce creation. There are so few good southern-inspired restaurants in NY so you can never have too many of these home cooked recipes.
maris´s last blog, Copycat Caprese: Smitten Kitchen’s Cubed, Hacked Caprese
I just found your awesome site and can’t wait to begin trying your delicious looking recipes! My hubby loves pulled pork and has been asking me to make it for a while…this looks so yummy I’ll just have to make it very soon!
~~~Great Site~~~
Country Bob’s is a very nice sauce. Your pulled pork looks good. And thank you for not calling this “BBQ.”
The BBQ Grail´s last blog, Labor Day 2009 Steak Dinner
This slow cooked saucy pork you got here sounds fab! I bet the flavor is wonderful. xo