Pulled Pork Two Ways
The yielded servings for a 4-5 pound pork roast vary wildly, depending on your use (sandwiches, pulled pork plate, etc.), and who you’re serving (kids, teens, adults, firemen, etc.!). There’s a glitch in the servings feature below, so I thought I’d clarify that one roast could feed anywhere from 8 to 20 people, depending on the above! www.ServingUpJoy.com
Pulled Pork Two Ways
The yielded servings for a 4-5 pound pork roast vary wildly, depending on your use (sandwiches, pulled pork plate, etc.), and who you’re serving (kids, teens, adults, firemen, etc.!). There’s a glitch in the servings feature below, so I thought I’d clarify that one roast could feed anywhere from 8 to 20 people, depending on the above! www.ServingUpJoy.com
Servings Prep Time
10servings 20 minutes
Cook Time
5-7hours
Servings Prep Time
10servings 20 minutes
Cook Time
5-7hours
Ingredients
For roasting
  • 1 4-5 lb pork shoulder roast
  • 1/4cup oil of choice
  • 6-8 garlic cloves, minced
  • 2-3large onions, sliced (enough for a bed of onions for the pork)
  • Handful peeled whole garlic cloves
First method: dry rub
  • 1/2cup brown sugar
  • 2tbsp garlic powder
  • 2tbsp onion powder
  • 2tbsp paprika
  • 1tbsp smoked chipotle powder
  • 2tsp dried oregano
Second method: sauce mixture
  • 1/2cup sweet chili sauce or 1/2 cup canned chipotle chiles in adobo sauce
  • 1cup favorite barbecue sauce
  • 1/4cup HP or other steak sauce
  • 1cup cola
Finishing:
  • Up to 2cups favorite barbecue sauce
Instructions
Marinating stage
  1. For dry rub method: Rub minced garlic and 1/4 cup oil over entire pork shoulder. Mix dry rub ingredients and rub evenly into entire piece of pork. Place in airtight container and refrigerate for several hours, or preferably overnight.
  2. For sauce method: Rub minced garlic and 1/4 cup oil over entire pork shoulder. Place in airtight container and refrigerate several hours, or preferably overnight.
Cooking stage
  1. Preheat oven to 300 degrees.
  2. For dry rub method: Take pork out of container and place into a large roasting pan on the sliced onions and cloves of peeled garlic. Pour 1/2 cup water around pork. Roast 5-7 hours (adding more water as necessary), or until pork is falling apart when pierced with a fork.
  3. For sauce-soda method: Take pork out of container and place into a large roasting pan on the sliced onions and cloves of peeled garlic. Mix sauce ingredients (all but cola) and rub over entire pork shoulder. Pour cola around pork in pan. Roast 5 to 7 hours, or until pork is falling apart when pierced with a fork.
Finishing stage
  1. Take pork out of pan and shred with two forks. Add barbecue sauce to taste. Pour 1/2 cup water into roasting pan with onions and stir over medium heat until browned bits have come up from the bottom of pan. Add to shredded pork and barbecue sauce.
  2. Serve on bread of choice. Top with coleslaw, avocado slices, and cheese.