Slow Roasted Pulled Pork

Slow Roasted Barbecue Pulled Pork


  • 5lb boned in pork butt roast
  • 2 Tbs smoked paprika
  • 1 tsp ancho pepper
  • 1 tsp tumeric
  • 1 tsp coriander
  • 1 tsp red pepper flakes
  • 1 Tbs dried thyme
  • 3 bay leaves
  • 1 Tbs salt
  • 1/4 cup granulated sugar
  • 1 tsp pepper

Mix all of the dry spices and sugar together. Rub the pork butt with the dry rub mixture and then wrap tightly in plastic wrap and refrigerate for 8 hours or overnight.

Preheat your oven to 250 degrees with the rack on the lowest level. Unwrap the pork from the plastic wrap and cover tightly in foil. Place foil wrapped pork butt on a broiler pan or in a pan with sides to catch any liquid. Roast the pork butt in the oven for 4 hours. Remove the pork butt from the oven and carefully shred the pork, taking care to remove any bone fragments. Mix the shredded pork with the BBQ sauce in a large bowl and serve immediately.

Coffee BBQ Sauce

  • 2 Tbs olive oil
  • 10 cloves garlic
  • 2 shallots
  • 1 28 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • 1 Tbs hot sauce
  • 6 oz espresso
  • 2 Tbs whole grain mustard
  • 1 cup brown sugar
  • 1 cup chicken stock

Combine all of the sauce ingredients in a medium sauce pan. Stir to combine and bring to a boil over medium-high heat. When the sauce begins to boil, reduce the heat to a simmer. Cook over low heat for 3-4 hours. Puree in a blender or with an immersion blender stick. Season with salt and pepper if you wish.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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