Dillon's Pulled Pork

1 - 10 lb Pork Shoulder.  (preferably a butt – not a picnic)

Pork Rub
  • ½ cup salt
  • ¼ cup black pepper
  • 3 tablespoons cayenne
  • 2 tablespoons garlic salt
  • 1 tablespoons onion salt
  • ¼ cup brown sugar

Mix together in small mixing bowl. 

Generously rub above mixture over entire pork roast.  Place roast in baking dish and wrap with foil and put in refrigerator for 8 hours.

Pork Barbeque Sauce
  • ¼ Stick Butter
  • ½ cup Brown Sugar
  • 1 Tablespoon Garlic Salt
  • 1 Teaspoon Ground Onion
  • 4 Tablespoon Crushed Red Pepper
  • 2 Teaspoon Cayenne
  • 1 Teaspoon Paprika
  • 2 Teaspoon Salt
  • 2 Tablespoon Black Pepper
  • 2 Teaspoons Liquid Smoke
  • 2 Tablespoon Worcestershire sauce
  • 4 Tablespoons Texas Pete Hot Sauce
  • ¼ Cup Ketchup
  • 4 Cups Apple Cider Vinegar

Cooking Pork
Preheat oven to 225 degrees.

Put baking dish with pork (fat side up & uncovered) into oven and cook for 6 hours. 

Remove from oven and wrap roast in Aluminum Foil and put back into oven for another 2 – 4 hours.. 

It is done when you can stick a fork entirely through the meat with no effort.
(When you think it is done it is not.  Be careful to not undercook it.  You don’t have to worry about drying it out because we will be moistening it back up with Barbeque Sauce from above.)

Once pork is finished in the oven, remove and let rest in foil for 30 minutes.

It is best to have clean rubber gloves (just for food) for this part.  

Remove bone if any and put Roast in a large mixing bowl and, with gloves on, crush roast with hands until it completely falls apart. If it doesn’t crush easy then it didn’t finish cooking.  (Another option if you don’t have gloves is to shred pork with two forks pulling away from each other)  

Add half of the barbeque sauce to pork and then continue mixing with hands. 

Continue adding sauce and mixing until desired consistency and flavor.