Father's Day is right around the corner. There is nothing better than sitting outside with an ice cold beer and doing a little grilling. Don't be discouraged if you don't have a grill...there are still some delicious options to make indoors too. We had the best time grilling with Heath and Brett from Pork Barrel BBQ on our Thrill of the Grill episode.
Pork Barrel BBQ Oven Smoked Pulled Pork
1 5-7 pound pork shoulder
2 tablespoons Extra Virgin Olive Oil
4-6 tablespoons Pork Barrel BBQ’s All American Spice Rub
3 cans of beer
Preheat your oven to 300°F. Rub 1 tablespoon of olive oil on the first side of your pork shoulder and then rub 2-3 tablespoons of Pork Barrel BBQ’s All American Spice Rub into the meat. Repeat on opposite side. Allow the pork shoulder to rest with the rub on it for at least 30 minutes or up to 24 hours in your refrigerator.
Place the pork shoulder on a roasting rack in a roasting pan. Pour the beer into the roasting pan to a level about a ½ inch below the roasting rack. Place roasting pan into the oven and let the pork shoulder roast for 6-7 hours. At the 6 hour point stick an instant-read thermometer into the thickest part of the pork shoulder – in order to effectively be able to pull it the pork shoulder’s internal temperature should be 190°F.
When the pork shoulder’s internal temperature is at 190°F take it out of the oven and allow it to rest for 15 minutes.
To pull the pork shoulder use two forks to pull the shoulder into shreds of meat. Place the pulled pork into a bowl and sprinkle a teaspoon of Pork Barrel BBQ’s All American Spice Rub onto the meat and mix well.
To serve, place the pork on a nice bun and top with Pork Barrel BBQ Sauce.
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