Slow-Roasted Barbecued Pork



  1. Trim the excess fat from the pork butt or pork roast.
  2. Rub the meat with the southern dry rub.
  3. For better flavor wrap the meat in heavy-duty aluminum foil and refrigerate for 2 to 24 hours.
  4. Position rack in the center of the oven.
  5. Preheat oven to 325°.
  6. Heat a heavy ovenproof pot large enough to hold the meat over medium heat. Add and heat the vegetable oil.
  7. Add the meat and brown well on all sides.
  8. Cover the pot with a lid (use foil if you do not have a lid).
  9. Place in oven and bake until the meat is tender enough to be shredded easily with a fork, 3 to 3½ hours.
  10. Remove the meat from the pot.
  11. Skim the fat off of the pan juices.
  12. Pour juices into a bowl and set aside.
  13. Cool and shred with a fork.


This roast will make about 8 cups of shredded pork.

Freeze what you do not use for another meal.

Click here if you are making pulled pork sandwiches and follow the cooking instructions.

Do Ahead Tip: Make the pork a day in advance and refrigerate. Instead of skimming fat off of the juices, refrigerate and let the fat harden on top of the juices overnight. Skim the hardened fat off of the juices and proceed with the recipe for pulled pork sandwiches.

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Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).