Oven-Roasted Pulled BBQ Pork
adapted from Food Network's Tyler Florence
3 tablespoons paprika
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon cinnamon
1 tablespoon sea salt
1 tablespoon black pepper
1 tablespoon dark brown sugar
1 (5 to 7 pound) Boston butt (My family prefers Boston butt)
Pineapple Barbecue Sauce:
2 cup ketchup
1 cup pineapple juice
1 cup packed dark brown sugar
1/3 cup cider vinegar
1 cup cola
This is a sweet BBQ sauce(don't add heat, unless you want heat.)
Mix the paprika, garlic salt, onion powder,cinnamon, sea salt,black pepper and dark brown sugar together in a small bowl. Rub the spice blend all over the pork and marinate, covered in the refrigerator 1 hour or up to 24 hours
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours until pork is falling apart and tender.
To make the barbecue sauce: combine the in a saucepan over low heat. Simmer gently, stirring, cook about 15-20 minutes. Be sure not to scorch the pineapple juice. Make sure the brown sugar melts.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While your Boston butt is still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
You can serve with or without corn muffins ya'll. . Now, me personally I top my pulled pork with coleslaw. It's so yummy in your tummy good...