Roasted Pulled Pork ( For BBQ)

This recipe is great for BBQ. You can make BBQ Sandwiches, salads, Pizza’s or what ever you desire. This recipe requires a long time to cook but little effort to put together. There are not a lot of ingredients here but has great flavor. The finished recipe travels well and also freezes really well. This dish has been in my family for a while,  Although it was not handed down from long ago generations it was handed down to me from my father. This is how he made his Pulled Pork. It is moist, delicious and just falls apart when you touch it. It makes a great Meat Base for some really good BBQ Sauce. Here are the Ingredients for this recipe.
15 Cloves Of Garlic, Minced
1 (5 to 10 lb) Pork Roast  ( do not trim fat you can remove it later when cooking process is over. This allows the meat to be moist)
Salt And Pepper
Seasoning Salt
2 Onions, Diced
1 Tbsp Thyme, Chopped
(1) Preheat the oven to 325*.
(2) In a Dutch Oven apply two layers of tin foil on the inside of the pot leaving an overhang of about 3 to 4 inches.
(3) Dice the Onions and place in the Dutch Oven Pot in an even layer.
 food blog pictures 004
(4) Using a Paring Knife Cut a 1 inch incision into the Pork Roast about 2 to 3 inches deep and about 2 inches apart from one blog pictures 002 Mince the Garlic and press some of the Minced Garlic into the slits in the Pork Roast until completely pressed into the blog pictures 003 Place the Pork Roast cut side down on to a plate. Sprinkle on some Salt, Pepper, Seasoning Salt and Thyme on to the meat and gently rub in. Flip the meat over and do the same on the other side. Gently rub the seasonings in and place the Meat into the Dutch oven cut side up. Make sure to season the meat well because this is going to be cooking for a few hours. Do not over season just season to blog pictures 005 Gently wrap the Pork Roast with the tin foil leaving it completely yet loosely covered and vented at the top so steam can escape. Place the lid on the Dutch Oven and place into the heated oven on the center blog pictures 006
(5) Allow this to cook for 2 hours and 15 minutes depending on how big the Pork Roast is. Use less time for smaller Roasts and more time for larger Roasts. This is for a 6 to 8 lb roast.  When the 2 hr and 15 min time is up remove from oven and carefully remove the lid and carefully pull back the tin foil. Using tongs carefully flip the Pork Roast over and cover back up completely yet loosely with the tin foil. Cover with the lid and place back in the oven on the center rack. Allow to continue to cook for an additional 2 hours and 20 to 25 minutes. Remove from oven and let set 10 to 15 minutes so the steam can settle some. Carefully remove the lid and pull back the tin foil. Using tongs you can now remove the fat from the meat while setting the meat onto a large plate to be shredded. Discard the fat that you do not want. Using two forks shred the meat and place back into the liquid into the pan and toss to soak the meat in the juices. food blog pictures 007
 food blog pictures 008
(6) You can now plate in bowls or on a serving platter. I like to serve with buns and BBQ Sauce on the side but you can certainly mix the Sauce into the meat if you like it that way. I like to control how much Sauce I have on the meat. food blog pictures 009I do hope that you enjoy this great recipe and Serve it at your next gathering. You can surely add more spices and herbs if you like. If you like the meat spicy you can add some Cayenne Pepper to the mix.
Leave a comment


  1. Looks good Samantha..I am sure it is worth the wait. We have a place here called “The Good Wood” it is all about smoked meat. Pulled pork is on the menu.

    Thanks for sharing Samantha. Look forward to your future posts.

    Chef Randall

  1. Southwestern Pulled Pork Sandwich | What's On the Stove?

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