recipe / #ovenroastedpulledporkrecipe

Oven-Roasted Boston Butt for Pulled Pork

Makes 15-16 servings

1 (8- to 10-pound) Fantasma’s Finest Boston Butt (also known as pork shoulder, this cut is bone-in)

RBRS Ozark Heat Championship BBQ Seasoning

1 yellow onion, roughly chopped

Head of garlic, peeled and roughly chopped

1 (18-ounce) jar orange marmalade

2 cups apple juice

To serve: Slider buns, pickled cucumbers and onions, tomato slices, your favorite barbecue sauce

1. Preheat oven to 250° F. Dry rub our 10-pound butt with a generous amount of rub. Place in oven-safe deep dish or roasting pan fat side up so fat keeps the meat moist.
2. In a medium mixing bowl, combine onion, garlic and marmalade then add apple juice and whisk again. Pour mixture into roasting pan until meat stand in 1-2 inches of liquid. Add additional apple juice if necessary.
3. Place roasting pan in the oven and roast meat uncovered in oven until internal temperature of 185° to 190° F. on a meat thermometer, about 8 hours. Meat should easily pull apart.
4. Let meat rest for 10-15 minutes
5. Using two forks, pull apart meat. Reserving pan juices, allow to cool completely then skim the top to remove excess fat. Strain rendered pork fat and pour through a strainer into a clean container to use for pies and other recipes that call for lard.
6. Use a slotted spoon to remove meat from remaining cooking liquid and store in a separate container so meat does not become waterlogged.
7. To serve, sprinkle meat with more rub and toss with pan juices. Add meat to slider buns and garnish with tomato slices, pickled cucumbers and onions and additional barbecue sauce, if desired.