Southern Style Pulled Pork (THM S)
Barbecue is my family's all-occasion food. Holiday? Barbecue. Birthday? Barbecue. The weekend? Well, you get the picture.
This recipe is so easy, you'll be making barbecue every chance you get too!
Many times, you see barbecue done with a dry rub. While dry rubs are wonderful, I decided to go with a wet seasoning.
I started with a big, boneless pork shoulder, then the rest of it happens in a food processor or blender.
Place all of the seasoning mixture, except for the water, into your food processor. For the jalapeños, I seeded one half of it so that it would have some heat but not too much. If you like it spicy, feel free to leave the seeds and ribs on both sides, or remove them for a more mild flavor.
Pulse until it forms a slightly thick paste.
There will still be pieces of onion and jalapeño - that's OK!
Place the pork shoulder directly into your Dutch oven, pour the wet rub over the pork and massage it all over.
Carefully pour (around the pork, not ON) in the water. Place the lid on your Dutch oven and place it into a pre-heated 300 degree oven.
This bad boy is going to cook low and slow for 4.5-5 hours with the lid on, then the lid comes off and it will continue cooking another 45 minutes to an hour. The pork should have a dark outer bark when it's done.
Cooking the pork in the oven as opposed to the slow cooker gives you tender meat, while also having a crispy outer bark. The bark, to me, is one of the BEST parts. It's crispy, flavorful, and a little smoky. The fat cooks down, making all of the meat perfectly tender. It's the best of both worlds between a slow cooker and smoker.
Let the meat rest for about 10 minutes before shredding it between two forks.