This is my grandmother's no-fail pork recipe and it produces tender, moist, rich meat. Pulled pork is so versatile-use it in sandwiches, tacos, stews, and pasta ragu. Or make it ahead of time and keep it in a slow cooker for BBQ sliders. A great, inexpensive option to serve at a party. My favorite way to eat this is on a bun with lots of tangy barbecue sauce and slaw.
Ingredients
- bone-in pork butt: 1 piece (5 pound)
- garlic: 8 clove
- kosher salt: 4 tsp
- ground black pepper: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C).
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Use a pairing knife to cut 8 small slits into the pork, about 1 1/2 inches deep. Insert a garlic clove into each slit. Sprinkle pork evenly on all sides with salt and pepper. Place pork, fat-side up, in a 9x13-inch baking dish.
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Cook in the preheated oven for 30 minutes.
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Reduce heat to 325 degrees F (165 degrees C). Carefully pour 3/4 cup water around the sides of the pork. Cover with foil and cook for 1 1/2 hours. Remove foil and continue to cook until pork is tender and meat has pulled away from the bone, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
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Remove from the oven and let stand for 20 minutes. Remove large fat layer and any other large pieces of fat. Pull pork apart and shred.
