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).
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)