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Slow-Roasted Pulled Pork Butt

Source of Recipe

From "Sara Foster's Southern Kitchen" by Sara Foster


Recipe Introduction

"Here is a convenient way to duplicate succulent, hickory-smoked pork barbecue with only a fraction of the fuss. Just pop a pork butt in the oven, then finish it off quickly on the grill for smoky flavor, and voilà: a tender heap of slow-cooked, vinegar-spiked meat that you'd never know hadn't spent the whole day over the coals."

List of Ingredients

â—¦ One 5-pound bone-in pork butt
â—¦ 2 teaspoons crushed red pepper flakes
â—¦ Sea salt and freshly ground black pepper
â—¦ ½ cup apple cider vinegar
â—¦ ½ cup water
â—¦ 2 cups Say's Vinegar Barbecue Sauce, plus more for serving


Recipe

Preheat the oven to 325° F.

Rinse the pork, pat dry, and season with the red pepper flakes and salt and black pepper to taste, massaging the seasoning into the meat. Place the pork, fatty side up, in a large Dutch oven and add the vinegar and water to the bottom of the pan. Cover with a tight-fitting lid or foil and roast, undisturbed, for 2 ½ to 3 hours, until tender.

Prepare a hot fire in a charcoal or gas grill and let the coals burn to a gray ash; if using a gas grill, heat the grill on the lowest setting. Pour Say's Vinegar Barbecue Sauce over the pork and transfer the meat to the grill. Cover and cook for about 15 minutes per side, until slightly charred all over and smoky in flavor, baking with the same sauce while cooking.

Remove the pork from the grill and let rest, loosely covered, for 10 to 15 minutes before serving. Using a fork, pull the meat into large pieces, remove any extra-large chunks of fat, and serve warm with more barbecue sauce.

Serves 8 to 10



Say's Vinegar Barbecue Sauce:

"My mom's vinegar-based barbecue sauce, which she made to go along with my dad's pulled pig, is utterly addictive. Sprinkle it over Wood-Smoked Backyard Barbecued Pig or Slow-Roasted Pulled Pork Butt."

â—¦ 2 cups apple cider vinegar
â—¦ ½ cup unpacked light brown sugar
â—¦ ¼ cup Worcestershire sauce
â—¦ 1 tablespoon sea salt
â—¦ 1 tablespoon freshly ground black pepper
â—¦ 1 tablespoon crushed red pepper flakes
â—¦ 1 lemon, cut in half

Combine the vinegar, brown sugar, Worcestershire sauce, salt, black pepper, and red pepper flakes in a saucepan and bring to a boil over medium-high heat.

Squeeze the lemon juice into the pan and add the squeezed halves. Reduce the heat to a low boil and cook for about 20 minutes.

Remove from the heat, let cool slightly, and remove and discard the lemon halves. Refrigerate in an airtight container until ready to use, or for up to one month.

Makes about 2 cups