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Barbecued Pulled Pork
Category: Main Course, Pork
Serves:
Rating:
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Ingredients:
5-6 lb pork butt 1 carton beef broth 1 onion 1 garlic clove 18 oz. barbecue sauce
Directions:
Apply dry rub to pork but and refrigerate 4-24 hours. Bring butt to room temperature. Preheat oven to 225°F. Cut onion into 1/4” rings and place on the bottom of roasting pan and add a chopped up garlic clove. Add a box of beef broth. If the butt hasn’t been dry rubbed, season well all over with salt, pepper, oregano and thyme. Roast about an hour per pound, til the internal temperature of the meat is 185°F. Turn the meat after 2 hours and 3 hours, and do not let all the basting liquid evaporate, adding more broth or water as necessary to maintain 1/4” basting liquid. When the roast is done, remove from baking dish. Blend the barbecue sauce and broth and vegetables from the baking dish until smooth. Return to baking dish. Using two forks, shred the pork butt. Keep at it! Add the pork to the baking dish and mix thoroughly with the sauce. Cover and bake 30 minutes at 350°F.