Pulled Pork


  • Half of a Pork Butt
  • 1 large Sweet or Red Onion


Preheat oven to 275
Using a generous amount of rub on the pork, cover with plastic and refrigerate for 24 hrs.
Make the sauce if you want but not necessary.
Preheat oven to 275
Slice onion into rings and layer half in a cast iron dutch oven. Place pork, fat side up, on the onions. Cover with remaining onions.
Cover tightly and place in the oven for about 2.5 hours. The house will smell really good.
190 degrees is a good temp to pull at.

Carefully transfer pork to a large glass bowl and remove bone. With a slotted spoon, remove onions from the pot and add to pork bowl.
Let stand for about 20 minutes before shredding. Cut top fat cap off and set aside.
Shred with 2 forks or let cool and use your hands adding sauce as you go. Don’t over do it.

Some of the meat may be tougher than others due to quality so I will place the tough parts and some fat in a processor and pulse for a bit then return.

Serve over Onion, Kaiser or burger buns. Slather with sauce if you like. I like hot sauce.
Slaw on the side.


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