Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

Okay so here it is and it is FABULOUS,. I know it's long and it's not a fast meal, but I promise it's well worth the trouble. I can't tell you how important it is to me that people like what I cook, and this has gotten the best reaction to date. I hope you agree--please let me know :D

Ingredients Nutrition


  1. Mix dry rub ingredients; rub all over pork. Cover and refrigerate for at least 1 hour or overnight.
  2. Preheat oven to 300°F.
  3. Place pork in a roasting pan and roast for 6 hours or until it falls apart.
  4. While pork is roasting, make BBQ sauce: Simmer for 10 minutes and remove from heat til ready to use.
  5. When pork is done, take it out of the oven and place on a platter and let it rest for 10 minutes.
  6. While it's resting, de-glaze the pan over medium heat with 3/4 cup water, scraping up all the good stuff from the pan. Reduce by half and combine to BBQ sauce.
  7. Pull pork apart with forks and then put in a large pot or bowl and add BBQ sauce. Mix well and serve.
  8. If you like coleslaw, put it on the roll and top with BBQ pork.


Most Helpful

Hey, I finally got around to making this, it was really good and simple! It was a little more tangy than I like for pulled pork, so I added a little bit of worcestershire sauce for some smokey flavor. I will make this again!

Dave Oh June 13, 2008

Wonderful. I made for spring PAC and loved it. Next time I will make the changes suggested by Pattikay and add more ketchup and brown sugar to the sauce to reduce the mustard/vinegar dominance. But otherwise, it's great.

CaliforniaJan April 05, 2008

As written, the vinegar-mustard flavor of the sauce is very strong, so if you love tangy - go for it! I added about twice as much brown sugar and twice as much ketchup as called for and that evened it out for me. The flavor of the rub is very nice and sauce has a nice bite to it. Thanks for sharing!

pattikay in L.A. April 03, 2008

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