Pulled pork actually has 2 major variables. The first, how to cook the pork and the second, what sauce to make. Know there is no wrong way to do either of them as long as the meat is cooked enough to pull and the dish is tasty with sweet, sour and spicy all at once.
I read many recipes before coming up with this preparation. I have served this at pool parties and nephews D and E always tell me it's their favorite.
For the best results, use a roasting pan fitted with a rack so meat is not in the liquid. Preheat Oven to 400F and you will reduce to 325F once meat is in the oven. Pour 1/2 C. Liquid Smoke and 1/2 C. Water in pan. Place 4-5 lb Pork Butt (Boston Butt) on rack and season. I use Adams Rib Rubb and kosher salt. Otherwise use your own blend of seasonings. Cover pan tightly with heavy foil and place in oven. Reduce heat to 325 and cook for 4 Hours. Rotate every 30 minutes or so. When done, let rest for 30 minutes before pulling.
With about an hour to go make sauce. For these photos, I used 1 pork butt and 1 sauce recipe. If you like it drier make sauce and serve 1/4 on the side or make
1 1/2 times the recipe and cook 2 pork butts. It will not take any longer in the oven for 2.
For Sauce- Preheat large pot over medium heat and add 2 Tbl Butter. Slice thinly 1 large onion and add to pot. Cook stirring for about 4-5 minutes, do not brown. Add 1 1/2 C Apple Cider Vinegar and cook til bubbly and begins to thicken. Add 6 oz. Worcestershire Sauce, 1/2 C Light Molasses (I use Steens light syrup), 1/2 C. Light Brown Sugar. Bubble gently til it begins to thicken. Add 16 oz Tomato Sauce (Hunts) and 16 oz Ketchup (Heinz) while stirring often. After a few minutes add 6 Tbl Mustard (Zatarains), 1/2 tsp Tobasco, 3 crushed Garlic Cloves, 1 Lemon cut into quarters, 1/2 tsp Red Pepper Flakes, 1 tsp Salt.
Pull pork using 2 forks. Meat should shred easily. Add to sauce.
Serve with soft style buns and a variety of pickles. Some compliments are Mac & Cheese, Broccoli Soup, Cabage Salad, Sweet Potatoes (mashed, baked or chips), Fresh Corn on the Cob, Spinach Salad, Potato Salad.