I called this “grilled” because that’s how I prefer to do it if I have the ability, but I’ve roasted the exact same recipe in the oven with excellent results. Either way you choose, be sure to get a pork butt (aka shoulder) with the bone in and with a decent amount of fat in it. As it cooks, the fat will prevent the meat from drying out and the bone will flavor the meat nicely.
Either this method or the slow cooker method yields delicious pulled pork. My personal preference is for grilling it–just because I like drier pulled pork that I can then add sauce to– but honestly, I’ll take it any way I can get it!
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