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| Ape's Pulled Pork |
"After a few years of perfecting, here is everyone's favorite (that's had it) pulled pork recipe. I will give detailed instructions on the smoking/bbq version, and a shortcut that just uses the oven."
Ingredients :
- 1/4 (17 ounce) bottle creole butter and jalapeno injectable marinade (such as Tony Chachere's®)
- 1/2 (12 fluid ounce) can or bottle beer
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 1 marinade injector
- 1 (7 pound) pork shoulder roast
- 1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
- fresh ground black pepper to taste
Instructions :
| Prep : 10M | Cook : 20M | Ready in : 20H10M |
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- Mix creole butter and jalapeno marinade, beer, honey, soy sauce, and Worcestershire sauce in a large cup. Fill marinade injector with beer marinade. Place pork shoulder in a baking dish; inject with marinade. Cover and marinate in the refrigerator for 8 hours.
- Preheat oven to 225 degrees F (110 degrees C). Transfer pork to a large roasting pan and tightly cover with aluminum foil.
- Bake in the preheated oven until very tender, about 12 hours. Drain and discard about 3/4 the pork juices; shred pork.
Notes :
- I like to use a grill and get my charcoal going, then I cover the coals with a thin layer of 2:1 hickory to mesquite chips. Add more wood later to maintain smoke. After two hours, turn pork over and into a foil roasting pan, then smoke for another two hours. Remove and cover with foil, making a good seal. Bake for 8 hours in oven on 225 degrees F (110 degrees C).
- Drained pork juice can be used for cooking beans.
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