Moist and Tender Pulled Pork

I like it spicy! I actually added a spice called 'northwoods fire' by Penzeys Spices. OMG delicious! I didn't use paprika or cumin just NWF, salt, garlic pepper, a little cayenne pepper and a decent amount of chili pepper and salt.

The best I have ever had.

This Is AMAZING!!! Very tender and flavorful. I am Highly impressed and this is from someone from the south where the type of BBQ you prefer, whether tomato or vinegar based, is fight'in words. This isn't really BBQ but genuine 'pulled pork' as the name implies. A great (new way perhaps) to prepare any type of pork appropriate for pulling. In my case I roasted in the oven “boneless pork rib ends”, which are 6' hunks of pork, fat and all, sold inexpensively in 4 pound bags at my local grocery store. I followed the directions exactly with the exception of a few necessary substitutions and a slight reduction in baking time due to the smaller pieces of pork. I reduced the amount of black pepper due to the reviews (as well as a few of the spicier spices…just a little reduction) and because of some missing paprika used primarily chili powder and Cajun seasoning, with a little cayenne, cumin, and a tiny bit of curry in its place. No exact measurements… just instinct. Goes to show that this recipe works even if muddled a bit. Due to sqrishka’s review I also increased the mustard for the crust affect, and because I would normally have used Hungarian Paprika increased the sugar by a pinch or two. It marinated for 24 hours and baked uncovered for almost 6 hours, basted occasionally with the drippings. I ended up with pork that was falling apart; complete with that flavorful crust I was hoping for. If the drippings are poured over the pulled pork and eaten immediately thereafter it does not even need sauce. In time it can dry out some so use BBQ sauce or create or doctor some of your own. This has wonderful flavor on its own so don’t cover it up. I recommend something vinegar based. This one is a keeper whether you eat it with a fork, on a bun, with sauce, or without. Easy, inexpensive, delicious. What more could you want?

delicious

My boys really loved this dish their only complaint was there wasnt enough.

I used half the cayenne pepper cause i have young Kids but they inhaled it :) VERY GOOD

my previous review didn't have a rating. it should be 5 stars!

thought this was a very solid pulled pork recipe. i added a bit more cayenne pepper (to my taste) and thought it was just fine.

i also was running a little short on cooking time and decided to cut my roast in 1/2 and try it in the oven and in the crock pot. both cooked in about 8 hours and the crock pot was much juicier and tastier (as expected).

the uncovered oven roast was starting to dry out (probably because of it's smaller size) so i added a can of beer to keep it in shape. over it was fine and i mixed in a little bbq sauce to help loosen up the pork when i turned the oven off to let it cool down.

both dishes were great! thanks for the recipe!

Waaaay too much pepper and salt. Couldn't even eat it and my husband was racing to bathroom with flames from bottom end. Will look for a new pork recipe.

Great recipe! Needed to cut the pepper down by half ( I loved it but family said it was a bit much).

My husband keeps asking for this dish!

I'll back off on the pepper next time around. Aside from that, it was amazing.

This has absolutely amazing flavor, and it is sooo easy to make. My husband told me that we will be having this monthly, and I agree...I would not change anything about this recipe. I made it in my slow cooker.

Somebody tell me thé best brand of liquid smok tnks

I make this about once a month. Where I am, pork is so cheap, it's almost free. I do mine on a big, homemade barrel smoker. Perfect way to feed the masses!!!

My family and I love pulled pork (barbecue). It's a dish that almost everyone loves, but isn't thought of enough because of the belief that it's difficult to make. While barbecue purest may claim that only smoking it makes it good, many others grill it, bake it, or even slap it in a crockpot and even though each method might have its pros and cons, they all end up being delightful and delicious in and of themselves. This recipe falls into the oven or crockpot category and I chose to use the oven version to maximize both flavor and texture. It was super easy to make and using the oven not only resulted in some very tasty barbecue but also created a nice contrast in textures between the crispy exterior and the tender, almost-melting interior of the meat. The fat that renders out during the long, slow oven roasting and bastes the meat to give it a caramelized crust. As for changes, I did increase the amount of mustard to 1/2 cup; it added to the crispy exterior by creating a nice crisp 'bark' on the outside layer of meat, without having an overpowering taste of mustard. Also, since the pan drippings weren't burned, I removed the fat and mixed the drippings into the pulled pork to make it even more moist and flavorful. We served this with vinegar coleslaw, bourbon-baked beans, jalapeño creamed corn and iced sweet tea.

[I posted this recipe.]