Easy Pulled Pork in the Oven or Crock Pot (+ Best BBQ Sauce)

🧂 Ingredients

• 1 3-4 pound pastured pork butt or shoulder roast*

  (can substitute beef)
• 4 tsp pure maple syrup
• 3 tsp sea salt
• 2 tsp ground black pepper
• 1 tsp ground red pepper

  cayenne
• 3 tsp garlic powder
• 2 tsp smoked paprika
• * A butt roast will have more fat

  adding more moisture. If using shoulder or other leaner cut, consider adding 2-4 Tbsp water
• Homemade BBQ Sauce

Instructions

• 1 Preheat to 425 degrees.
• 2 Line roasting pan with 2-4 sheets of heavy duty foil that can be folded up
  around the roast to make a pouch (I stack them in a cross formation so all sides
  of pouch will seal when folded).
• 3 Place the roast, fat side up in the middle of the foil.
• 4 In a small bowl, mix remaining ingredients with a spoon to form a paste.
• 5 Rub the paste over the top and all sides of the roast (will be a thin layer).
• 6 Bring the edges of each foil sheet to the top and fold over one another to
  create a sealed pouch.
• 7 Place roast in oven and turn heat down to 325 degrees.
• 8 Cook for 2.5 hours or until internal temperature reads at least 145 degrees and
  meat separates easily using a fork. Baste with its own juices midway through
  cooking if desired.
• 9 Baste the cooked roast again, reseal the foil pouch, and allow to rest on the
  counter for a few minutes.
• 10 Transfer roast to cutting board and use two forks or a knife and a fork to
  shred/cut the meat as desired. Place meat in a bowl and add juices from foil
  pouch along with a few spoonfuls of Diana's homemade BBQ sauce (Click the image
  below for recipe), stirring to mix.
• 11 Serve with additional BBQ sauce.
• 12 Same as above, but forego the foil pouch if desired, instead placing the roast
  directly into the Crock Pot. Cook on low for 6-8 hrs or until internal
  temperature is at least 145 degrees. Proceed with basting, shredding, and adding
  BBQ sauce similar to oven method.

Nutrition Info