BBQ Pulled Pork | Oven cooked
How to cook perfect BBQ Pulled Pork in the oven.
This recipe is delicious cooked low and slow
What will you need?
1.5kg Skinless Pork Shoulder
Dry Rub –
LIQUID SMOKE ( check internet )
4 tsp of SMOKED Paprika
1 tsp Mustard Powder
1 tsp Chilli Powder
1 tsp Ground Cumin
2 tsp Garlic Powder
1 tsp Black Pepper
1 tsp Salt
2 tbls Brown Sugar
For the BBQ Sauce –
1 tbls Dark Treacle
1 Bottle of good quality Tomato Ketchup
4 tbls Worcestershire Sauce
Chipotle Tabasco Sauce
2 tsp English Mustard
2 Oranges
4 tbls Apple Juice
4 tbls Apple Cider Vinegar
Bourbon ( Jack Daniels )
This recipe will leave you salivating and waiting in anticipation.
Give it a go and tell me what you think in the comments section below.
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32 Comments
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This Recipe is to Die for, Give it a go and let me know what you think. If you are new to the channel please like, comment, share and SUBSCRIBE to my channel to become part of the family. Don't forget to hit the notification bell to keep up to date with my latest video. Until Next Time LOVE YA xxxx
Is that 140 for a fan assisted oven?
This recipe is amazing! Especially when you get your pork freshly buchered from a farm. The flavour is unmatched . Thank you for this video!
Hey mate. Appreciate this was years ago. But I don’t suppose you can remember what internal temp you were shooting for can you?
What did u do with the slab of fat you cut off ? Can I lay it on top and let those juices run down over it while cooking ?
Great recipe. I usually smoke my boston butt, but the weather doesn't look like it will cooperate. This is a great recipe for me to try this year. Happy Thanksgiviing.
Whoa, that teaspoon is a regular teaspoon but not an actual measuring teaspoon and those measurements are huge heaping teaspoons…might as well use a shovel.
Onion powder or granules if you can is a must in any pork rub for me. And that bbq sauce looks amazing
BQ YuM!!
Can I use 4 slices of Pork Shoulder instead?
What you rub out later on is your business.
LMAON worcestershireshire sauce
Look at that it’s like food porn
To get rid of the fat was a mistake in my opinion. Getting it cut off in one piece is a idea I am stealing, but after I put on the rub on I am going to tie the fat back because it helps make it tender and juicy.
Tried this recipe yesterday. Rub was very good. Followed instructionsto a tee (water in pan, basting) and it turned out kind of dry still. Drizzled some of the juices over to moisten and it was quite good for oven made pulled pork. The sauce was sharp and a little acidic for me, but homemade is ALWAYS better than bottle. Any idea where I went wrong with the lack of tenderness? I cooked it for 6 hours at 178
Ok we want 1(hundred) teaspoons
What temp did you run. It at
At What temperature do you cook it
Slap that meat! 😅 seriously though, great video, can't wait to try this recipe.
Wrchechechestershiresheshire sauce😂😂😂😂
We're gonna do it now – not sure if it is shoulder, the label went in the bin – my hubby is doing it for New Year's Day 2022. I love the sauce, looks perfect. Thanks for this, as we don't use the barbie.
Wow. Salivating. Next time I do one this is what I will do 👍👏
It's 'what's this here sauce'
How did your sauce go so dark? Cooking this ATM as per instruction and still red from tomato sauce..
A must try for me👍👍👍😎
Doing this receipt for 30 people for Halloween party, hopefully it goes down a tread:)
Is this 170 Fahrenheit?
Hi, I'm kind of late to the game, but is there a formula or something for how long you should cook the meat in relation to the mass. Thank you.
What is the temp that this should be cooked at?
Why remove the skin? That's the tastiest bit!
Whenever I cook the pork shoulder in the oven for this long it comes out very dry. Any fix for this? I wrap it in tin foil on a raised rack with water underneath
What if your oven only goes to 170 degrees