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Frank's Pulled Pork

Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Dish, Pork
Servings: 6
Author: Jess Smith via Inquiring Chef


  • 4 pound shoulder pork roast
  • ¼ cup barbecue rub (we used a Kansas City favorite, but Paula Deen has a tasty-sounding homemade version at the link above)
  • 2 cup apple juice
  • 1 cup apple cider vinegar
  • 2 tablespoons Worcestershire
  • 2 cloves garlic, minced
  • barbecue sauce


  • Place the roast on a cutting board and liberally coat on all sides with the rub. Using your hands, rub the "rub" into the roast. Place the roast into a large dutch oven and refrigerate, covered, for at least 2 hours.
  • Preheat oven to 325 degrees F.
  • Combine liquid ingredients and the garlic powder in a medium bowl and pour into the dutch oven with the roast. Top the dutch oven first with a sheet of foil, tucking it tightly around the rim. Cover with the lid to the dutch oven to form a tight seal.
  • Roast for 4 hours or until fork tender and shreds easily.
  • Remove from oven and place on a baking sheet. Allow to rest until cool enough to handle. Shred the pork with a fork or tongs. Serve immediately or refrigerate to use within a couple days.