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Need Pulled Pork Recipe w/o a Q

post #1 of 13
Thread Starter 


I moved to nyc about a year ago, which explains my absence from the board.  I don’t have a backyard so my all my Q’s are sitting in storage at my parents house.  Even though I can’t BBQ, I still get requests to cook for my friend’s parties.


They want pulled pork.  I have 10 hours, 2 shoulders – 17.5#, and no Q but a full kitchen.  How can I make the best pulled pork under those circumstances?



post #2 of 13

Before I bought my WSM, I used to do them in the oven all the time, same way as on the smoker. Use your favorite rub, put it in the oven @ 230 till it reaches 195, then crank up the heat for the last stretch to try to get a little bark on there. No smoke flavor, but still makes a good sandwich.

post #3 of 13

I have made pulled pork in the oven several times you just cant really get the smoke flavor. Do a nice rub and start the shoulders in the oven @350 for an hour to start to form a bark, then drop it down to 225 for 1 1/2 hours per pound. Since you only have 10 hours I would go ahead and run it @375 for an hour then 250 until its done to be safe. Don't foil it or you won't have a bark. To get a little smoke flavor, mix in liquid smoke with your favorite BBQ sauce recipe (unless it already has it in it. Good luck!

post #4 of 13



Or mix the Liquid Smoke with your favorite injection liquid.


Don't forget the O-view!



post #5 of 13

Yes don't forget the Q-view!

post #6 of 13

10 hours???? Even in the oven, I don't think you're gonna get them done in that amount of time....I just did two butts on my smoker one was an 8 pound and one a 12 pound...they took 22 hours to go from start to finish.



post #7 of 13

If I could not smoke them I sure would cook them in the oven...

post #8 of 13
Thread Starter 

got my hands on a smoker and a convection oven.





smoked for 5 hours, in convection oven for 3. ended up doing 4 shoulders, to totaling 36 pounds and miraculously it was done.   


sometimes i even amaze myself.






post #9 of 13
If you have a crockpot, you can make some excellent pulled pork. I've used this recipe and it is excellent.


1/2 cup vegetable oil
1/4 cup red wine vinegar
1/2 cup firmly packed dark brown sugar
1/2 cup soy sauce
2 cups ketchup
1 tsp garlic powder
1 lg onion, coarsely chopped
2 tbls Worcester sauce
5 lb boneless pork shoulder roast( BUTT), trim fat

Whisk the oil. vinegar, brown sugar, soy sauce,ketchup, garlic, onion and Worcester sauce together in a mixing bowl. Place the roast in a gallon zipper top plastic bag. Pour the marinade into the bag and turn to coat. Refrigerate overnight, turning a few times.

Pour entire contents into a 5-7 qt slow cooker. Cover and cook on low for 10 hours or until the meat is fork tender.

Remove meat and wrap in foil and let it rest for 15 minutes. Let the sauce cool and skim off any fat.

Using 2 forks, shred the meat. The sauce can be used with the meat or with your favorite BBQ sauce.
Meat can be frozen or kept refrigerated for 5 days.

This came from:" Slow Cooker: The Best Cookbook Ever" by Diane Phillips.

Dallas, TX
post #10 of 13

looks like you got it done...amazing how it all works out sometimes....good job

post #11 of 13

Congrats on finding a way to get it done . Looks like it came out great

post #12 of 13

Credit to Paula Dean, but this is SOOO easy and its damn good..............



Dry rub:

  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 tablespoons dark brown sugar
  • 2 tablespoons paprika
  • 1/2 tablespoon cayenne
  • 4 pound shoulder pork roast
  • 2 cup apple juice
  • 1 cup apple cider vinegar
  • 2 tablespoons Worcestershire
  • 1/2 tablespoon liquid smoke
  • 1/2 tablespoon garlic powder
  • 6 soft hamburger buns with seeds
  • Bbq sauce
  • Cole slaw


Preheat oven to 325 degrees F.


Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.


Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.


Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.


Serve on hamburger buns topped with BBQ sauce and cole slaw.


post #13 of 13

Yea Man!


Where there's a will there's a way!


Great job!

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