Being home for the holidays means lots of eating. It also means BBQ! Since there are plenty of people around, my mom decided to roast a whole pork shoulder so we could make pulled pork sandwiches. I missed some pictures of the process, but I wanted to share this anyway. It's a little time consuming but it was still absolutely delicious!
- 3 tablespoons olive oil
- 3 tablespoons chopped garlic
- Salt and freshly ground black pepper
- 1 (4 pound) pork shoulder
- 16 oz. bottle of BBQ sauce
Preheat the oven to 425 degrees F.
In a small bowl, mix together the olive oil, garlic, salt and pepper. Spread the mixture all over the pork shoulder (not skin).
<span>Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp).
Put pork, skin side up, in a flameproof roasting pan, and bring to room temperature, about 1 hour.
Meanwhile, preheat oven to 350°F with rack in middle.
Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours.
Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more.
Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.
Using two forks, shred pork finely.
Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat.
Heat 1/2 cup of pan juices, 1/2 cup of water, and 16 oz. of bbq sauce in a small sauce pan until warm.
Combine pulled pork with bbq sauce and enjoy!
(Inspired by Epicurious)