Pulled pork sandwiches are a BBQ tradition. Pulled pork recipes usually require slow roasting pork butts in a smoker until they are fall-apart tender. The meat is served on a bun with BBQ sauce. If you don't have a smoker or just don't want to have to keep a fire at the right temperature for eight to nine hours, make it in the oven. It may not be quick, but it is very easy to do. A beautiful crust will form on the outside of the roast, and the inside will be tender, juicy and full of flavor.
Season the meat with rub or crust it with salt and pepper. Store it in the refrigerator overnight with the fat side up.
Preheat the oven to 250 degrees Fahrenheit. Put the meat, fat side up on a rack in a roasting pan deep enough to hold any juices that run. Bake for eight to nine hours. That is a long time, but it is absolutely necessary. Any less, and you will end up with tough meat, which isn't great for pulled pork sandwiches or anything else. Do not turn the meat over or poke it with a fork during the roasting process.
Check the meat to see if it has a very dark crust. If it does, it is done. If not, allow it to cook a longer. The meat might look burned, but it isn't. The crust is what keeps the inside so tender and moist. Once it is done cooking, remove it from the oven, and let it rest for 10 to 20 minutes before pulling the meat apart.
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