Ever wonder how your favorite BBQ joint makes their pork so dang good? I did too until now. The secret to their recipe? Cook your pork shoulder low and slow. Okay, that might be a very well-known secret but this was the first time that I tried the “low and slow” method in an oven.
Up until now, I had prepared my pork shoulder in my crock pot. Inspired by an episode on Food Network this week (they’ve been airing BBQ madness for a while now) I decided to try my luck with the oven. Now that I have tasted the juicy, tender, all-mighty oven pork, I will never cook pork shoulder in my crock pot again.
My pork turned out absolutely perfect. I feel like if I would place my plate of pork (Subject A) next to that BBQ joint’s plate of pork (Subject B), taste-testers wouldn’t be able to tell the difference! I’m that confident. The catch? You can’t leave your oven on all day unattended like you can with a crock pot. So if you’re going to try this method, do it on your day off (I recommend glasses of cold beer to keep you busy in the mean time).
View a list of all of my pork recipes here.
Note: I updated this recipe based on all of your suggestions. I changed the internal temperature from 170 degrees to 200 degrees. 170 degrees is where a pork roast is cooked and sliceable, but 200 degrees is fall-apart tender. I also added two more hours to the cook time, to accomodate the internal temperature change. Thank you for your comments!
Recipe adapted from Bobby Flay and Tyler Florence’s Pulled Pork Recipes
Photo courtesy of GroovyGamer.net