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Southern BBQ Pulled Pork

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In this post I’ll be sharing how to make Southern BBQ Pulled Pork.

The South, land of barbecue, pig pickings, pulled pork, it’s just good stuff no matter where you are. Not all of us have those fancy smokers. They are nice and great and all if you have them. This recipe is a “made in the oven” recipe. I’ve seen recipes using a crock pot but they don’t save time truly, usually cooking just as long as the oven method. You have to work with what you have, right!?!

If you’ve ever been intimidated by making this goodness, don’t be. Most of us aren’t trying to be barbecue masters, just make good food. This is it and it’s easier than you think. I can tell you, there have never been any complaints about this dish when served to a crowd. In fact, I would be surprised if you have any left over.

Pulled pork is made using a Pork Butt, also known as a Pork Shoulder or Boston Butt. It doesn’t come from the derriere region of the pig as some might think. It is a shoulder roast.

So let’s make some barbecue y’all!

Ingredients:
1 – 5-7 lb Pork Butt (Boston Butt, Pork Shoulder)
1/3 c Dry Rub
1 tsp Kosher Salt
Wet Sauce – your favorite barbecue sauce from the store – get a variety for guest. Some like sweet, some like spicy.
Aluminum Foil


Preheat your oven to 375 degrees.

Southern BBQ Pulled Pork

Start by rinsing your pork butt and dry well with a paper towel. Sprinkle with the dry rub and kosher salt well on all sides and rub it into that pig!

Make sure you keep a mental note of which side the fat side is on at all times as you begin to wrap the pork butt in foil. Wrap it well with several pieces of foil to make sure it’s air tight.

Place the wrapped pork butt, fat side up, into a roasting pan. Place in your preheated 375 degree oven for 1 hour. Turn the oven temperature down to 225 degrees and cook another 10-12 hours.

I will sometimes start the pork butt the night before and finish it off the next day. Once your cooking time is over, unwrap and pull the pork apart.

Cooking it low and slow will make the meat so tender it practically falls apart into the shredded pulled pork by itself.

Serve with Slaw and Baked Beans. That’s a whole lot of goodness, just like you’d get in a restaurant! Have a few varieties of barbecue sauce to offer guests to top their sandwich with. This size pork butt will serve 8-10 people.

 

Pulled Pork Barbecue Sandwiches

Yield: 7 Pounds Pulled Pork

Southern Pulled Pork Barbecue Recipe

Southern Pulled Pork Barbecue Recipe

There's nothing like a delicious sandwich made with tender pulled pork and barbecue.

Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes

Ingredients

  • 5-7 lb. Pork Butt (Boston Butt, Pork Shoulder)
  • 1/3 c Dry Rub
  • 1 tsp Kosher Salt
  • Wet Sauce - your favorite barbecue sauce from the store - get a variety for guest. Some like sweet, some like spicy.

Instructions

  1. Preheat your oven to 375°F.
  2. Start by rinsing your pork butt and dry well with a paper towel. Sprinkle with the dry rub and kosher salt well on all sides and rub it into that pig! Make sure you keep a mental note of which side the fat side is on at all times as you begin to wrap the pork butt in foil. Wrap it well with several pieces of foil to make sure it's air tight.
  3. Place the wrapped pork butt, fat side up, into a roasting pan. Place in your preheated 375 degree oven for 1 hour. Turn the oven temperature down to 225 degrees and cook another 10-12 hours.
    Once your cooking time is over, unwrap and pull the pork apart.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 677Total Fat: 187gSaturated Fat: 69gTrans Fat: 0gUnsaturated Fat: 100gCholesterol: 353mgSodium: 568mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 229g

You may also be interested in:
Homemade Old Fashioned BBQ Sauce

Pulled Pork Recipe Oven

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Meet Julia

Author of Julia's Simply Southern

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Melba Pierce

Friday 15th of November 2019

Your recipe sounds so easy. Thanks for giving us older people a recipe that we can actually do without running every where to get ingredients. I certainly will appreciate you every time I make this dish. God bless you! Jug64

Julia Jordan

Friday 15th of November 2019

Melba, Thank you for your sweet comment. I try to share recipes that will be easy for folks to prepare with what they may have on hand in the pantry and keep things simple. I'm thrilled that you have shared you appreciate that about my website. I hope that you enjoy this recipe and many more. ~ Julia