Wandering through BJs the other day, Jessica spotted a luscious looking pork leg and asked if I thought we should make it. Of course my answer was “YES!” However, the two of us came to our senses and decided to just buy a pork shoulder weighing in at just under nine pounds, as opposed to the leg, which was probably 20 or 25 pounds.

pork shoulder

We debated a bit what style to prepare the butt, generally we were thinking either latin (like pernil) or southern (like BBQ). The last time or two that we cooked this cut we made pernil, so we opted for BBQ. I didn’t have a favorite rub recipe on hand, so I did a lot of research and made up a new one. Oh boy, did it work out well.

rubbed pork shoulder

FoodMayhem BBQ Dry Rub
~makes 1 cup of dry rub

  • 3 tablespoons Brown Sugar
  • 3 tablespoons Kosher Salt
  • 3 tablespoons Paprika
  • 2 tablespoons Black Pepper
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 2 teaspoons Ancho Chili Powder
  • 1 tablespoon Cayenne Pepper
  • 2 teaspoons Dry Mustard
  • 1 teaspoon Ground Star Anise
  • 1 teaspoon Ground Cumin

Unlike Andrew, my BBQ Smokemaster Cousin, I don’t have a smoker… or a barbecue. Both are because we’re in the city. So I had to go with the next best option: slow roasting. I know it’s not true BBQ, but it’s in the style of, and it worked out pretty darn good.

Slow Roasted Pork Shoulder

Slow Roasted (BBQ-style) Pulled Pork

  1. Thorougly coat a pork shoulder (we used a 8.92 pound butt) with the FoodMayhem BBQ Dry Rub. Make sure to move the meat around and lift any parts to get the rub everywhere. I used about half a cup. Cover container or bowl, store in refrigerator for at least six hours, preferably 12.
  2. falling off the bone 3

    Roast at 225 degrees F for about 12 hours until internal temperature reaches 195 degrees F. Around 9 hours, start checking every hour or so.

  3. Remove butt to large cutting board, rest for 15 minutes. Meanwhile, drain drippings from roasting pan into a sauce pot.
  4. Pull the pork while it’s still hot, it will make your life much easier. Remove as much of the fat as possible, add to sauce pot (with drippings).

Making this pork literally could not be easier. Basically, you rub spices on it, leave it alone. throw it in the oven, leave it alone. However, it wouldn’t be me, if I didn’t find a way to make it hard! Because we had guests coming for dinner at seven, and Jessica was going to be making a cake and fresh biscuits, we needed the oven clear. That meant I woke up at 4:45am to get the pork in the oven. Fortunately, it was pretty easy, and after it went in the oven, I ran back to bed.

pulled pork

It wouldn’t be pulled pork without BBQ sauce, so I made a really easy recipe for cooked BBQ sauce. This turned out to be the best part of my whole recipe. I loved it so much, I was putting it on everything from the biscuits to the sweet potatoes. When I served the pork, I poured a good amount of the sauce into a mixing bowl and tossed the pork with it. It’s best to serve the pork dressed…

pulled pork with BBQ sauce 2

FoodMayhem BBQ Sauce
~makes about 2 cups of heaven


  • Drippings and fat from pork
  • 1/4 teaspoon Bourbon Vanilla Extract (or just use Bourbon)
  • 2 cups of Water
  • 1 cup Ketchup
  • 1/3 cup FoodMayhem BBQ Dry Rub
  • 2 tablespoons Apple Cider Vinegar


  1. Combine fat, drippings, and vanilla (or bourbon) in a small pot. Cover with water. Bring to boil, then simmer until reduced by at least half (or more if you have the patience), about 20 minutes.
  2. Strain out all of the particulate (fat, etc.). I had about 1.25 cups of gravy.
  3. Add ketchup, dry rub, and vinegar. Simmer over low heat, stirring regularly to combine completely. Cook at least 10 minutes, longer is ok.
  4. Place into a squeeze bottle, use it like a hose.

We hope you enjoy this recipe and share it with your friends. We tried it on Kaiser rolls and hamburger buns. The latter was better. We recommend any soft bun, like hamburger, brioche, challah, or potato rolls.

Pulled Pork Sandwich
posted by Lon at 11:06 AM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.