I’m a huge fan of pulled pork. I’ve made it in an oven, in a slow cooker, and in a smoker. As you can imagine, the best pulled pork comes from a smoker, but it takes a lot of time and effort. Slow cooker pulled pork isn’t bad if all you have time to do is dump the stuff in a cooker and come back several hours later. In my opinion, the happy medium is oven-roasted pork. It still takes hours to slow roast, but it’s fairly simple to prepare, and it tastes heavenly! Also, you don’t have to babysit it once it goes in the oven. Put it in, set the timer, and Bob’s your uncle!
I’ve included two recipes in one, so you can try it with a dry rub, and also a wet sauce mixture before roasting. I love them both. I think I like the wet sauce method more, and I prefer it with the smoky flavor of chipotle chiles in adobo sauce (as opposed to the sweet chili sauce). But I have included several options because I needed to come up with different (read: not spicy) recipes for my wimpy family! I like stuff fiery, and they, well…don’t.
I am going to be posting a recipe for pulled pork sandwiches with this pork and my homemade coleslaw as well – so, keep your eyes peeled!