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A pulled pork sandwich on a bun sits on a white plate, with a bottle of Sticky Fingers Carolina Sweet barbecue sauce in the background.
Melissa Jo

Pulled Pork

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Pulled Pork brings together boston butt roast, garlic sliced, and lemon for a savory main course that feels extra special.
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Prep Time 25 minutes
Cook Time 4 hours
Course: Main Course
Cuisine: American

Ingredients
  

  • 4 lb Boston Butt Roast bone in
  • 10 cloves of garlic sliced
  • 2-3 tbsp. of olive oil
  • 1 lemon
  • 2 onions sliced
  • 2 tbsp. of Adobo seasoning
  • 1 packet of Sazon
  • black pepper to taste
  • 1 tbsp. of garlic powder

Method
 

  1. Preheat the oven to 300
  2. place the butt roast in a baking dish with the fattiest side up
  3. cut slits all around the Butt roast
  4. stuff the garlic slices in the slits and all in the natural crevices
  5. rub the roast with olive oil and squeeze the lemon over the roast and massage in
  6. season the roast and massage all of the olive oil, lemon, and seasoning into the roast really well
  7. place the lemon slices you squeezed in the baking dish beside the roast
  8. scatter the onions slices all around and over the roast
  9. cover the dish VERY tightly with tin foil (no air gets in)
  10. bake for 4 hours at 300
  11. baste every hour and make sure you cover tightly again each time
  12. once it's done shred with 2 forks
  13. this will yield a lot of delicious juice in the baking dish
  14. pour the juice over the white rice and serve
  15. The next day if you have leftovers mix the pulled pork with BBQ sauce and make BBQ sandwiches

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Notes

  • Serve with Rice: Here is my basic white rice recipe: (I used jasmine rice)
    • to a sauce pan add 2 cups of water, 1-2 tbsp. of butter, 1 tsp. of Better Than Bouillon (chicken base), heavy pinch of salt. Then bring it to a boil
    • once it's boiling add 1 cup of white rice. I used jasmine but medium or long grain white rice works perfectly too.
    • cover with a tight fitting lid and lower the heat down to a 2. (on a scale of 1-10)
    • leave alone for about 2--25 minutes
    • uncover, fluff up, and let sit for about 5-10 minutes
    • Serve and enjoy!
  • Tin Foil: The key to this dish is covering the baking dish TIGHT! NO AIR gets through! I usually double up on the tin foil and keep it CLOSED tight!
 

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