Pulled Pork


Prep: 30 minutes

Cook: 3-4 HOURS

Ready in: 3.5-4.5 HOURS


  • 4-6 pounds pork whole bone-in butt roast
  • 3 tablespoons Dad’s Own
  • 1 tablespoon sea salt
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  • 1 tablespoon vegetable oil
  • 1 can chicken broth
  • 1 cup india pale ale (can substitute with any ale - no fruit or citrus)
  • 1 cup Dad’s Own BBQ Sauce (link to recipe)


  • Mix together all ingredients from Dad’s Own to onion powder and make a paste. Allow to sit while pork is prepared.
  • Trim excess fat from pork shoulder, leaving a thin layer on one side.
  • Liberally apply paste to pork shoulder, wrap tightly in plastic wrap and refrigerate overnight (at least 4 hours if making in the same day).
  • Heat oven to 225 degrees.
  • Heat a dutch oven on a stove with medium high heat and add oil.
  • Sear all 6 sides of pork shoulder for 4 minutes or until charred. Remove from heat.
  • With fat side up, add chicken broth and ale so liquid submerges half of the pork. Water can be added if there’s not enough liquid.
  • Cover and braise in a preheated oven for 2 hours (do not touch).
  • After 2 hours, baste every 45 minutes for the remainder of the cooking time to prevent the top from drying out (see cook chart below).
  • With large forks, pull the pork from the bone and discard the bone.
  • Continue to pull the pork, leaving large pieces and place on the stove and keep cooking over medium heat until pork absorbs most of the liquid.
  • Serve with Dad’s Own BBQ sauce on the side or mixed in.

4lbs = 3 hours / baste 2x at 2 hours & 2.5 hours

5lbs = 3.5 hours/baste 2x at 2 hours & 2hr 45m

6lbs = 4 hours / baste 3x at 2 hours, 2hr 45m & 3.5 hours

Serving: Great on a sandwich with dill pickle slices or on its own with mac ‘n’ cheese and/or coleslaw.