Savory Southern-Style Pulled Pork with Smoky Dry Rub
Experience the unforgettable flavors of this Savory Southern-Style Pulled Pork, perfect for your next gathering or family dinner! This recipe combines a deliciously smoky dry rub with tender pork butt, slow-cooked to perfection. Using a creative technique with an upside-down muffin tin, you can achieve a beautifully roasted pork that falls apart at a touch. Serve it on a toasted bun with your favorite barbecue sauce, and watch your guests rave about this mouthwatering dish. Whether you prepare the dry rub ahead of time or just before cooking, the aromas will fill your kitchen, making it hard to resist. Enjoy this amazing dish that serves 8-10 hearty sandwiches!
N/A
Servings
350
Calories
11
Ingredients
Ingredients
Brown Sugar
1 tablespoon
Paprika
1 tablespoon
Salt
2 teaspoons
Garlic Powder
1 teaspoon
Pepper
1 teaspoon
Onion Powder
1 teaspoon
Dry Mustard
1 teaspoon
Cayenne Pepper
1 teaspoon
Pork Butt (bone-in)
1 (approximately 5-8 pounds) (trim excess fat if desired)
Liquid Smoke
3 drops
Juice or Water
1/2 cup
Instructions
1
Preheat your oven to 275°F (135°C).
2
In a small bowl, mix together the brown sugar, paprika, salt, garlic powder, pepper, onion powder, dry mustard, and cayenne pepper to create the dry rub.
3
Generously rub the dry rub all over the pork butt, ensuring that all surfaces are coated. For best flavor, you can do this step the night before and let it marinate in the refrigerator, or you can do it just an hour before cooking.
4
In a large roasting pan, pour in the juice or water, followed by the liquid smoke. This will create steam during cooking, ensuring moisture.
5
Place the seasoned pork on a roasting rack or upside-down muffin tin in the roasting pan, allowing the juices to collect below.
6
Slow-cook the pork in the preheated oven for 5 to 6 hours, or until the internal temperature reaches 195°F (90°C) and the meat is fork-tender.
7
Once done, remove the pork from the oven and let it rest for about 20 minutes before shredding with two forks. Serve on toasted buns with your favorite barbecue sauce.
Nutrition Information
22g
Fat
6g
Carbs
28g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Southern-Style Pulled Pork?
Savory Southern-Style Pulled Pork is a dish featuring pork butt that is coated in a smoky dry rub and slow-cooked in the oven until it is tender enough to be shredded and served on buns.
What cut of meat is best for this recipe?
This recipe specifically calls for a bone-in pork butt, which is approximately 5 to 8 pounds in size.
What are the ingredients in the smoky dry rub?
The dry rub consists of brown sugar, paprika, salt, garlic powder, pepper, onion powder, dry mustard, and cayenne pepper.
How should I prepare the pork before cooking?
You should generously rub the dry rub mixture over all surfaces of the pork butt. You can trim excess fat if desired.
How long should the dry rub marinate on the pork?
For the best flavor, you can let the dry rub marinate in the refrigerator overnight, or apply it at least one hour before cooking.
What temperature should the oven be set to?
Preheat your oven to 275°F (135°C) for a slow-cooked, tender result.
Why is an upside-down muffin tin used in this recipe?
An upside-down muffin tin serves as a creative roasting rack to elevate the pork and allow juices to collect below while the meat roasts.
What liquids are added to the roasting pan?
The recipe uses 1/2 cup of juice or water combined with 3 drops of liquid smoke to create steam and maintain moisture.
How long does it take to cook the pork butt?
The pork should be slow-cooked for 5 to 6 hours.
What is the target internal temperature for pulled pork?
The pork is ready when the internal temperature reaches 195°F (90°C).
How do I know the pork is done without a thermometer?
The pork is ready when it is fork-tender and falls apart easily with a touch.
Is it necessary to let the pork rest after cooking?
Yes, let the pork rest for about 20 minutes after removing it from the oven to ensure it stays juicy before shredding.
How should I shred the pulled pork?
Once the pork has rested, use two forks to pull the meat apart into shreds.
How many people does this recipe serve?
This recipe yields enough meat for approximately 8 to 10 hearty sandwiches.
What is the calorie count for a serving?
There are approximately 350 calories per serving of this pulled pork.
How much protein is in this dish?
Each serving contains about 28 grams of protein.
What is the fat content per serving?
There are approximately 22 grams of fat per serving.
Are there many carbohydrates in the pork?
The pork itself contains about 6 grams of carbohydrates per serving.
How should I serve the finished pulled pork?
Serve the shredded pork on toasted buns with your favorite barbecue sauce.
Can I use water instead of juice?
Yes, you can use 1/2 cup of water if you do not have juice available for the roasting pan.
What does liquid smoke do for the recipe?
Liquid smoke provides a deep, smoky flavor that mimics the taste of traditional outdoor pit-smoking.
Is this recipe spicy?
The recipe includes 1 teaspoon of cayenne pepper, which adds a mild to moderate heat to the savory dry rub.
Can I prepare this recipe in advance?
Yes, you can rub the meat the night before to save time and enhance the flavor profile.
What are the main flavor profiles of this dish?
The dish is characterized by a balance of smoky, savory, and slightly sweet flavors from the brown sugar and spices.
How many ingredients are required in total?
There are 11 total ingredients, including the spices, meat, and liquids.
What tags are associated with this recipe?
Tags include pulled pork, bbq, slow-cooked, southern cuisine, and comfort food.
Can I use a larger pork butt?
The recipe accommodates pork butts between 5 and 8 pounds; larger pieces may require additional cooking time.
Is the brown sugar necessary?
The brown sugar helps caramelize the exterior and balances the salt and spices in the dry rub.
Should the pork be covered while cooking?
The instructions suggest slow-roasting in the oven, typically uncovered on the rack to develop a crust, while the liquid below provides moisture.
What is the best way to reheat leftovers?
Reheat leftovers slowly in the oven or on a stovetop with a little extra barbecue sauce or water to keep the meat from drying out.