Here's a great recipe for tailgating or a game day party, or make it for a weekend meal.
This pork shoulder roast starts in a hot oven and then it's slow roasted in the oven until falling-apart tender. The roast is then shredded and blended with a homemade barbecue sauce. Feel free to use your favorite purchased barbecue sauce if you'd like.
If you use a bone-in pork shoulder roast, allow a little more time in the oven.
- 1 boneless or bone-in Boston butt roast or pork shoulder, 4 to 5 pounds
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1 cup apple juice
- 4 cloves garlic (coarsely chopped)
- 1 1/2 cups ketchup
- 2/3 cup cider vinegar
- 1/4 cup finely chopped onion
- 2 tablespoons Worcestershire sauce
- 2 tablespoons packed brown sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- Heat oven to 450 F.
- In a bowl, combine the salt, pepper, chili powder, garlic powder, onion powder, and mustard. Place the pork in a roasting pan and rub all over with the spice mixture.
- Roast the pork for 1 hour. Remove from the oven.
- Reduce the oven temperature to 325 F. Pour apple juice over the roast and sprinkle the chopped garlic over the juice. Cover the roasting pan tightly with foil, return to the oven, and roast for about 2 to 2 1/2 hours, or until the pork is tender and easy to shred with a fork.
- Prepare barbecue sauce. In a saucepan, combine the sauce ingredients. Bring to a boil, stirring constantly. Simmer, uncovered, stirring occasionally, for about 15 minutes, or until thickened.
- Remove the pork from the liquids, shred, and serve with the sauce.
- If desired, mix about 1 cup of the sauce into the shredded pork and serve hot from a slow cooker or chafing dish. Serve with soft buns or rolls, coleslaw for topping, and reserved barbecue sauce.
- Make sure you use a pork shoulder or butt in this recipe. A leaner cut, like pork loin or sirloin roast, will become dry and less flavorful over the long cooking time.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||3 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|