Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Slow Cooked Pulled Pork

1 large pork butt (I used one 4.5 lbs.)

Salt/black pepper

1 whole onion, sliced thick

5 cloves garlic, whole

1 large bottle of your favorite BBQ sauce

1/4 cup orange juice (to clean bottle of BBQ sauce container)

1/2 cup any wine you have

1/4 cup brown sugar

1/4 cup orange marmalade

Few dashes of Worcestershire sauce

Directions:

Preheat oven to 275 degrees.

Rinse and patt dry pork butt on paper towels. Season with salt/pepper. Prepare large Dutch oven with 2 Tbsp olive oil. Let oil get hot. Gently place pork into pot and brown on all sides.

Add onions and garlic and let them cook for a few minutes. Add remaining ingredients and stir to combine flavors. Use the orange juice to clean the bottle of BBQ sauce, shake it up and pour the excess into the pot.

Place in center of the oven. Bake for 5 hours. Check to make sure there are enough liquids in the Dutch oven. If you see that the liquids are evaporated, add some water a little at a time to blend the drippings. 

You don't want to burn the pork, but the low temperature will prevent that from happening. Internal temperature should reach 205.

When the pork is done, you'll know by the way it pulls apart using two forks. Place on platter and pour some of the juices from the bottom of the pot.

Serve with rolls i.e., brioche or any other soft rolls. Sides could be baked beans, mashed potatoes, macaroni and cheese, just to name a few.

 

Brown on all sides

Checking after 2 1/2 hours

Done after 4 1/2 hours. Internal temperature should be 205.