Recipe(tried): Easy Slow Ovencooked Pulled Pork

Easy Slow Ovencooked Pulled Pork

8 to 9 lb pork shoulder or pork butt
1 bottle (4 oz.)hickory liquid smoke
1 bottle of A1 classic marinade
1/4 cup of your favorite dry rub
(I use Fiesta Brisket Rub)
1/2 cup brown sugar
barbeque sauce (vineger based)

Place pork in a large pan, pour approximetly 1/2(2oz.) of liquid smoke all over the pork. Rub or brush to cover meat. After you have brushed on liquid smoke, cover the meat with half a bottle of the A-1 classic marinade and brush all over.

Mix 1/2 cup brown sugar with 1/4 cup dry rub and lightly pat all over the meat.

Allow the meat to marinade a minimum of 2 hours to overnight in fridge. The longer the time, the smokier the taste.

When ready to cook, preheat oven to 325 degrees.

In a roasting pan or deep pan place meat on a wire rack so the meat does not sit in the drippings and cover with a lid or aluminum foil.

Place covered pan in oven and allow to cook covered for at least 4 hours. Uncover for 5th hour and check tempature in center of 160-170 degrees. Make sure that the temperature is at least 160 degrees, 165 to 170 degrees is optimal. If meat is still not completely cooked to tempreature, re-cover and cook till tempreature is in good range. Bone-in pork may require longer cooking time. Possibly up to 6 hours.

Remove from oven and allow to rest for about 20 minutes.

Slice into 1/4 thick inch strips. Pile it up on a plate and serve with your favorite vineger based b-b-que sauce on the side.

Use kaiser rolls or hamburger buns, coleslaw is an ideal topping too!

Leftovers are even better the next day! Even more tender.