BBQ, Pork, Pulled Pork

Pulled Pork for Superbowl LI

In most pork butt/shoulder recipes, I either slow roast in the oven, smoke in the smoker or simmer on the stove. I was at the store and I have been trying to budget by using food items for more than one thing. The 4lb pork butt was almost as much as the 10lb one, so I bought the 10lb.

I really don’t know what I was thinking. I was only cooking for my boyfriend and I, but all I could think of was Cuban Sandwiches.

On Friday, prior to the superbowl, I did some research about how I should cook it. I really wanted to smoke it but, it’s 30 degrees here right now and I looked at cooking time. Most people wrote, 20-24 hours. Yeah, I’m not doing that.

It was too large to simmer so I had to slow roast it. I read about a recipe where they broiled the butt for 20 minutes and then finished it in the oven at 300 for 4 hours. I have a gas oven and most of the time it takes longer.

I have a rub I use for pork that comes out great every time, for the original recipe go here.


Slow Roasted Pulled Pork


  • 10 lb Pork Butt/Shoulder
  • 2 tablespoons smoked paprika
  • 1 tablespoon black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ½ teaspoon cayenne pepper
  1. Rinse pork and dry with paper towels. Mix ingredients in a bowl and slather pork.
  2. Preheat oven to 450, I get scared when I broil anything with a lot of fat. Don’t ask. Cook for 20 minutes.
  3. Lower to 300, and cook for 6 hours. Check temperature every hour and half or so. You want the internal temperature to reach 190-200 degrees. That’s when it begins to pull apart.
  4. Serve with favorite BBQ sauce. Tyler Florence’s BBQ sauce recipe is really great, if you want to make it from scratch. My boyfriend prefers Kraft, so… yeah. The Horror!