Baked Pulled Pork
When B.T. Leigh's does larger shows, I like to sample our products on baked pulled pork. I prefer to bake the pork shoulder because, for this, I am not showcasing my smoking skills or the flavor that the smoke imparts - it's a straight showcase for the flavor that my rubs and sauces provide. I want nothing else to compete with that.
That being said, I've been told it's the best barbecue people have tasted - to which I promptly remind them that it is not true barbecue, as there is no smoke component, and no, we do not sell the pork, but we do sell the rub and will give you the process for free!
- 1 12-14 lb bone-in pork shoulder.
- 2 ounces of The Clevelander Mustard Maple Barbecue Sauce.
- 1 4 ounce bag of Somethin' For Rubbin' or Somethin' To Cry About for those who like it spicy.
- A deep sided pan or dutch oven. It must be large enough to fit the pork shoulder without touching the sides.
- A set of culinary grade gloves.
- A remote digital thermometer.
- Apple Cider Vinegar.
Preheat your oven to 275 degrees.
Using your gloved hands, cover the pork shoulder with The Clevelander sauce. You want to use enough to coat the shoulder - approximately 2 ounces.
From the bag of Somethin' For Rubbin', measure out 2 tablespoons of rub. You will be reserving this for the end of the cook.
Apply the remaining rub from the bag to the pork shoulder, coating evenly on all sides.
Place the pork shoulder fat cap up into a deep sided pan or dutch oven and fill the pan with approximately an inch of water. The water is essential to ensure that the bottom of the pan does not burn and to allow a moist environment for cooking.
Insert your remote digital thermometer into the pork shoulder, near the bone but not touching the bone. Set your thermometer alarm to 205 degrees.
Bake, uncovered until the temperature of the probe hits 205 degrees. This should take approximately 4 hours. Be sure to check the water level ever hour, adding back any lost water to ensure that it does not burn.
Once your shoulder reaches the desired temperature, remove from the oven and let rest no less than 30 minutes. An hour is better. The bark on the pork shoulder should be a nice shell that will simulate the bark you get from smoking. There should be a significant amount of liquid in the bottom of the pan. Do not remove this - fat is flavor!
After the pork shoulder has rested, you should be able to easily remove the bone. It should pull out cleanly, with very little, if any, meat remaining.
Now you can pull the pork - some people use forks for this, but I prefer to use my hands. Be sure to glove up, or double glove if the pork is still piping hot. Pull the pork to desired consistency and texture.
Take the remaining two tablespoons of Somethin' For Rubbin' and sprinkling across the pulled pork.
Splash the pulled pork with vinegar and mix to combine the vinegar, pork and rub. The vinegar will cut the fat and add a brightness that will help pull all the delicious flavors of your pork shoulder together. This is necessary. Do not skip.
Enjoy! Pairs well with some creamy coleslaw and a side of Cry Fries!
You can smoke it - go wild! I recommend pecan and oak!
I like to serve my sauces on the side, letting the eater sauce as they please.