Pulled pork is a nice barbecue recipe, but what to do when you don’t have a BBQ grill and an open space where to show off your grilling talents? Roasting the pork butt will eventually tenderize it and make the meat pull apart, so this is a good alternative to outdoor cooking.

Ingredients:

• 1 pork butt or shoulder, about 4-5 lbs weight
• 4 garlic cloves, peeled, crushed
• 2 onions, peeled, chopped
• 1 tablespoon vinegar (apple cider is the best)
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon liquid smoke
• Salt and pepper to taste
• Any barbecue sauce of your choice (homemade is always nicer, but if you’re short on time, you can buy the sauce)

Ingredients for the rub:

• 3 tablespoons salt
• 2 tablespoons brown sugar
• 1 tablespoon freshly ground black pepper
• 2 tablespoons paprika
• 1 tablespoon red chili powder
• 1 tablespoon green chili powder
• 3 tablespoons dried thyme
• 2 tablespoons garlic powder
• 2 tablespoons onion powder

Preparation time: 20 minutes

Cooking time 8-10 hours

Serves: 6-8 people

How to cook it:

Prepare the dry rub by mixing all ingredients in a bowl. Rub the meat thoroughly on all sides. If you want, you can first coat the meat in a thin layer of yellow mustard, so the rub will get a better adherence, but it’s not a must. Then put the pork shoulder in a roasting dish, add all other ingredients and roast it in the oven for 8-10 hours, making sure to take a look at it every hour or so. If it becomes too dry, you may want to baste it with some juice from the dish, or you can even add 1-2 cups of water. Don’t forget to check the interior temperature with a probe thermometer, so you make sure you cook it safely, with no risk of getting infected with salmonella or trichinosis. If your thermometer reads at least 165 F you are safe. When the meat is done, get it out of the oven and let it rest for a few minutes, then pull it using two forks, as usual. Serve the pulled pork meat in hamburger buns, French baguettes, rolls or taco shells or in any other way you like. This pulled pork recipe goes very well with various salads such as cabbage and carrot salad, pickles salad, tomatoes, cucumbers and onions salad.