You should still end up with some good eats, so please let me know how everything turns out if you decide to cook that pork loin. I’ve even got some video’s of the folks we’ve been delivering too. It’s scrumptious! This will be my first butt cooked this weekend. I do hope your Pulled Pork BBQ turned out well for you. I just hope it turned out much better than the game did, and I hope you weren’t too disappointed. Be Blessed!!! I appreciate your comments and do hope you’ll find some other recipes here that you’d like to try. When the pork is done, remove it from the oven. Thanks so much. It’s really best if you can use a thermometer to check the meat. Flip it over. How long do I cook it? My biggest critic would be my Dad who is very particular about who’s BBQ he will eat. I ended up cooking for about 5 hours. Thank you for taking the time to share your comments, and I do hope you’ll stop by for another visit with us… real soon. I’m happy to hear that you tried the recipe for Pulled Pork BBQ and that it turned out well for you. Hi Laura, Thank you for your question. Saving the fat & bone for beans & greens! I’m American but I currently live in London and wanted to have a nice American / Southern BBQ to show the Brits how it’s done. I’m thankful you found us and do hope you’ll stop by for another visit again… real soon. Thank you again for the question, I hope this helps. is it 250 degrees Celsius or Fahrenheit? One reporter wrote: when the Humphrey Bros came into the park the aroma of the pig floated across the park and it did not take long for the Homeless to leave the preacher for the PIG. I’m thankful you found Taste of Southern, and I do hope you’ll try our Pulled Pork BBQ recipe. Hi! -Steve. I was using a boneless loin roast but cooked it ‘low and slow’ as you suggested and it turned out great. The recipe is wonderful. That vinegar sauce is perfect. It baked for 4 more hrs. -Steve. Thank you for sharing your comments and I hope you’ll visit with us again… real soon. I’m writing with a ham coma so please pardon the inconsistency. -Steve. Here, I’m getting into it pretty deep. The recipe looks great but I have one question. Do you have any tips or tricks I should be aware of? Made a butt for 6 friends here in Brooklyn over the weekend and it turned out great as per your recipe! You should give it a try sometime and create one of your own. Ooops, I’ve stepped on toes again. – Get a wood chip box for the BBQ (small, almost airtight) and fill it with 50/50 apple/hickory chips. I appreciate your visit, and do hope you’ll stop by again… real soon. Trim away any excess fat or loose pieces. It was for a cookout so it was pretty large almost 16lbs. I would think it would cook fairly quickly, so using a thermometer is highly recommended so you don’t over cook it. I’ll be looking for you to chime in and share yours and don’t be afraid to speak up… OK? After 4 hours, mop on some of the sauce recipe about once each hour until meat is done. Do you think it will still turn out if I follow the remaining instructions and ingredients? I use my families vinegar based recipe for the sauce. I’m glad you found us and that you were willing to try the Pulled Pork. (I was a never a big fan of BBQ sandwiches, but give me a BBQ plate and I’m yours! Thank you so much for sharing this wonderful recipe. Thank you ! I appreciate your visits and do hope you’ll stop by again… real soon. I have never had a vinegar based sauce before. Thank you for the awesome recipe. My family loves it. I am known for my dry rub…and it is secret. By the way I have since tried your salisbury steak recipe and the chicken fried steak and gravy as well, both were fantastic. I also made the coleslaw from here. Your pictures and explanations helped a lot and I very much enjoy the way you write. In the past, I’ve covered the pork but I didn’t this time. That was a large Boston Butt, but hey, you got to grab a deal when you see one. I’m truly thankful for your visit and I do hope you’ll visit with us often. I hope you’ll visit with us often. I followed your instructions, only varying to use my own rub. I followed a recipe from a book whose author, he said, won the Jack Daniels Championship with that very recipe. I’ve been a couple of times, but haven’t been able to look around very much. I’ve been riding with him over the past several months as we deliver them to places all over Virginia, North Carolina, South Carolina, Tennessee and Kentucky. What is the best way to do that? First time I did this I got bored around the 6/7 hour mark and pulled it out even though the internal temperature wasn’t quite there. Be Blessed!!! I am a vegetarian and a Yankee, but I married a North Carolinian whose favorite dish is Eastern NC style BBQ. Be Blessed!!! Made some creamy slaw to go along and some BBQ beans. Remove the pork from the pan and place it on a large sheet of aluminum foil. I really enjoy your newsletter, too. Hi Steve, Your instructions and photos were great and very easy to follow. Does that help and make sense? I have now attained a little more respect from my family for my culinary skills. Be Blessed!!! My family loved it. Hi Holly, I hope your Pulled Pork BBQ turned out well. We’ll see how people like it though. Be Blessed!!! I have totally failed at cooking pork and I have won back his faith in me preparing pork! Be Blessed!!! A bit more work at the wrong time, but should serve up just as moist. Looking forward to summertime, so I can fire up the smoker and try out some more of your recipes. There are many variables that might explain some of what you experienced. Do you cover this in the oven? It tasted VERY authentic! OMG!!!! I will be using this recipe for a long time to come. great website, excellent recipe, thank you. Be blessed! Do you thing I can season (mustard, liquid smoke, rub) the pork and then put it in the freezer for a month? they can hardly wait for me to pull it apart. I do hope you’ll try the recipe, and I’ll look forward to hearing how you like it. As we say when cooking on the big pig cookers, “if you’re looking – you ain’t cooking.” Thank you for the question. . Keep up the great work. I’m going to making this in a few days and I just wanted to know if you think that a five pound butt will be enough to feed 4 people. Giving a cooking time is always a guess, use that thermometer, be safe and sure. Tell Mr.Gordan that the Horton family from Apex, NC misses him being around . You’ve made my day… can you see me smiling? However, I had a hard time getting my piece of meat above 160 degrees – even after 5 hours. Again thank you. Can’t wait to hear your answer and try this. Or should I have just cooked it longer? Thanks! I asked my Dad “what was sliced?” and he said it was like a thin slice of ham. However, it is 8am and they are done and have already rested for the hour. These Bbq Pork Chops In Oven are baked to perfection for a great family dinner idea. Be Blessed!!! I’ve done this three times now and it’s amazing. (Smile) I like to remove it as much as possible just for better presentation purposes. The dry rub is just a mixture of spices for adding flavor to the meat. It is so good!!! It wouldn’t take much lemon juice, in the small amount of sauce we’re making, to overpower it and, the butter just rises to the top in the sauce after it cools. I did the top, bottom and all sides until it was coated all over. I panicked because I couldn’t find my copy of the recipe! If you’ve read the comments others have left, you may see that some have experienced longer cooking times when they prepared theirs. I guess my stove just takes longer. Be Blessed!!! Can’t wait to make this again! It’s often referred to as “Lexington Dip”, or “Western NC BBQ Sauce.” You’ll find a good number of recipes for it online if you run a search for those terms/names. This is my new favorite!! Store any leftovers in a tightly closed jar. Most meats are that way for me after they are cooked. -Steve. -Steve, Hi steve, I made this delicious recipe but had a problem. Hi cheryllk, Thank you for trying our Pulled Pork BBQ recipe. Hi Heather, Biggest thing is to just let it cook to the proper temperature. It all began of course with “hog killing” time which is a whole bunch of other stories all unto themselves. Bless you for the Eastern North Carolina sauce!!!!!! The results are well worth the time and effort. I’ve even switched up the seasoning and made mojo pork and asian bbq with wonderful success. I hope this helps and look forward to hearing how it turns out for you. -Steve. I hope you’ll keep up the good work and try some of our other recipes. Should it be a thick sauce or quite watery? Flip it over. Be Blessed!!! Great recipe. Made it easy for clean up. If it comes apart easily, you probably reached a temp high enough when you cooked it originally. Lawry’s Seasoning Salt would work well along with many others. Thanks for stopping by, and I do hope you’ll visit with us again… real soon. Next, marinate the pork with the marinade overnight. Do stop by for another visit… real soon. I’ll have some cornbread and some cole slaw alongside. I tried it some weeks ago and it turned out amazing. This was my first time ever making pulled pork so I followed the recipe to the T. Hubby, kids and yes even my MIL raved about how great it was so much so that I will be making this recipe again next weekend. I’m from VA so for sauce I can go either way. I live in the Pacific Northwest, and recently traveled to North Carolina for a family wedding. I’ll post later with my update on how it turned out. Great directions, especially the photos, to show us if we are on the right track. Still, it’s not going to hurt but just a little for you to mop the meat with the sauce if desired. Meat was tender and moist I made the sauce but I injected it. I’m really happy you found us too, and I hope you’ll try some of our other recipes if you have the time. My family raved about it, and we can’t wait to try it again, maybe adding our own touch to the sauce/dry rub (we will definitely be doing this recipe again!). It really is the pulled pork for dummies guide haha. -Steve. -Steve. It made some great bark but the meat was very dry and didn’t pull easily…which has me confused because my meat thermometer was reading around 195 in most of the butt….is it possible I trimmed too much fat on such a small butt? I do hope you’ll visit with us again… real soon. Once it was all mixed up, it had a good flavor from the spices that had been baked into the meat. I didn’t know what that would do to the temperature and cooking time. Amazing flavor. Hi Lauren, Pork is considered done when it reaches 145F degrees. Thank You in advance for the recipe. Hi Steve, In a rental house in Fripp near Beaufort. So thankful, shared photos & your recipe page with my family & friends. I’m glad you found our recipe and gave it a try. Don’t be a stranger, stop by for another visit real soon. -Steve. Alligators still sleeping) I don’t have a slow cooker. Be Blessed!!! Bless You, Doy. Also, many recipes suggest placing the meat in the oven “fat side up”. Arrange the marinated pork belly slices on a grill rack and place it on the middle rack of the oven with another baking pan placed below it to catch … Preheat the oven to 325 F. Line a roasting pan with foil and place a rack in the pan. Hi Gita, Please send us some of that warmer weather from Ft. Myers as soon as possible. I’m curious to know why you don’t cover the pork for at least some of the time and if perhaps that would help? Thank you very much for the very easy to follow method. I tried my first pulled pork tonight and my fiancee is one happy camper! Be Blessed!!! I’m happy to hear that you liked the recipe, especially well enough to try it more than just one time. Steve, Hi Steve, Combine mustard and liquid smoke. Even at my early age (way back then) I said “no way” .. bring me a tray of minced!! -Steve. Hi Tina, I’m thankful you’ve found our recipes and happy to know that you tried the Pulled Pork BBQ. -Steve. Hi Steve travelled a lot in the southern US and wanted to show the folks back home in the UK how good southern food was. Wow! (I even used your rub and sauce recipes as well!) glad to inform this aussie girl pulled off your recipe despite lack of liquid smoke !! This is too spicey. I appreciate your visits and your comments. Takes us about 9-10 hours to slow smoke a 125lb pig at about 250 degrees. The only other thing I’m wondering is if I can cook it partially on Thursday night (after turkey day) and finish it when we get back from Black Friday shopping (haha). -Steve. I just used a couple of forks to lift the pork from the pan. I’ve been using your method of making pulled pork for over a year now. I was thrilled to find your recipe for pulled pork for the oven. The only issue i had was trying to determine when to pull the meat out of the oven. I grabbed two forks and just scraped away some more of the fat that was remaining. I’ve always made the pulled pork in my electric roaster which lives on my screened back porch in the summer. I’ll let you know how it turns out. One tip for other readers should they wish to try it is sit the meat on sweet potatoes that have been cut in half, the Ramsay recipe said onions of which I didn’t have enough the first time I tried it so I improvised with the sweet pots! That is caramelized onions soaked in all the flavor of the rub, whatever sauce you use, the meat juices. Be Blessed!!! It is very complex and has 9 or so spices including smoked paprika. I is absolutely awesome! I do appreciate your visits and hope that you’ll visit with us again… real soon. Hi Chris, I’m glad you found the recipe and do hope you’ll give it a try real soon. Its absolutely Free of course and all you have to do is place your Email address in the box below or, the box on the top right hand side of each page. Had everything but the liquid smoke; was bumbed about that but gave it a go without. I can’t get good eastern NC BBQ here in the Shenandoah Valley so I have had to learn to make my own. (Nutrition information is calculated using an ingredient database and should be considered an estimate. I hope this helps. Of course, you’ve got time and space for your own opinions about barbecue in the Comments section below. I had no idea it was that easy to make the sauce. The cookers have many available options. It is impossible to find liquid smoke here, so do you have any suggestions about other ways to add that smokey flavor without using a smoker? Maybe one day. Never thought I would have to set an alarm to start cooking for the next day. I hope he had a great one and I wish him many more Blessed Birthdays yet to come. Thank you for trying our recipe. I appreciate your visit and hope you’ll stop by for another visit… real soon. Hi Melanie, Greetings to Charleston from North Carolina. You did great. I cooked this on Thursday while I was tele-working. I live in Tennessee now and it is very difficult to find the BBQ flavors of my hometown. They are all prepped and in the fridge and ready to cook. I appreciate your visits, and trust you’ll stop by to visit with us again… real soon. That’s why it’s referred to as a “Smoke Ring.” It only goes so deep. I’m about 3 hours in on the “cook”. I cooked two, pulled them, and put them in the refrigerator over night. One day, we will get a smoker. Hi Michelle, Thank you for your visit, I’m happy to hear you tried our recipes. So I went online looking for how long to cook it and found your yummy looking recipe. Make it your own Special Sauce. It turned out much better than the crockpot ever did! Now it’s time for my daughter’s open house and she specifically requested this because it was sooooo good! Thanks again, tg, Hi Tom, Sounds like you’re just gonna have a good old pig picking up your way, what with the BBQ, Slaw, Beans and Naner Pudding. Thank you for your comments and I do hope you will try some of the other recipes. I may have 5 lbs of meat now that it has been rendered down by cooking. I live in Virginia and my family is from Eastern and Central North Carolina. In case you aren’t familiar with it… North Carolina has a bit of a “controversy” over which way to prepare barbecue. Be Blessed!!! Thanks again for the step-by-step with pictures- very helpful!! Thank you for the recipe. We’re using a dry rub to give the outside a bit of that crispy bark all the championship pit masters go for and, we’re including recipes for both the dry rub and our Eastern North Carolina style Barbecue Sauce. You need a sharp knife and just be careful as you trim away any loose pieces of meat or, any of the excess fat from the top and sides. Thanks!!! I suspect it will be done in the next hour or so and the house smells just delicious. Ok so my gma is from farmville, but currently resides in ayden. Be Blessed!!! I just put in in the oven on my way to work and it should finish by the time I get home my husband is watching it and very excited that This will be for dinner either today or tomorrow. The meat needs to REST for about one hour before you pull it apart. -Steve, Hello Steve, Hi Hannah, Thank you for sharing your comments with me. Drizzle the sauce over the cooked meat and then stir it in. Thanks again for stopping by, I truly appreciate your comments. That just means that I personally read each and every one of them before they are approved for our family-friendly site here on the Internet. . Have you ever tried it cooking with the fat side up? Thank you!! Patience is the key and well worth the wait. Lol. I’m happy you found our recipe for Pulled Pork BBQ and that you were willing to give it a try. Can I follow your oven recipe? I just want the best taste possible. I appreciate your comments and I do hope you’ll stop by again… real soon. I have 2 butts in my refrigerator right now that I picked up from Ruler Foods today (Kroger subsidiary). 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