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Pulled Pork BBQ in the oven Recipe

| April 15, 2013 | 126 Comments

Pulled Pork BBQ, serve and enjoy.
Follow our step-by-step, photo illustrated instructions for making delicious Pulled Pork BBQ in your oven.  We’re using a dry rub to give the outside a bit of that crispy bark all the championship pit masters go for and, we’re including recipes for both the dry rub and our Eastern North Carolina style Barbecue Sauce.  We’re roasting it low and slow in the oven but you could also do it on the grill.

 

Pulled Pork, slider
Pulled Pork BBQ, in the oven.

 

Pig Pickings, pulled pork, chopped or sliced barbecue, it’s all just a way of life and living here in the South.  BBQ is KING!

I realize I’m stepping into an area that can stir up a lot of emotions and opinions, especially here in North Carolina.  Still, I’m willing to do it so I can share this recipe on how you can enjoy some fresh Pulled Pork BBQ at home.  Purists will say it can’t be done in a crock pot, it can’t be done in an oven and, it can’t be done without wood and lots of smoke.  I’d tend to agree but, sometimes you just have to do the best you can with what you have to work with.

If I can’t cook it outdoors on a big grill or a pit, I’d certainly rather cook it in the oven than in a crock-pot.  Ooops, I’ve stepped on toes again.  Of course, you’ve got time and space for your own opinions about barbecue in the Comments section below.  I’ll be looking for you to chime in and share yours and don’t be afraid to speak up… OK?

While this is my first post about barbecue, lets just say that it probably will not be the last.  There is just so much to cover when it comes to making barbecue and I’m only going to scratch the surface with this recipe.  I’ll provide you with a simple Dry Rub you can use plus, I’ll give you a recipe for our Eastern North Carolina Vinegar Based Barbecue Sauce to finish it all off with it.  I didn’t say I’d give you all the family secrets just yet though. 

I have fond memories of my dad stacking cinder-blocks to make a fire pit so he could sit up all night cooking a pig.  It all began of course with “hog killing” time which is a whole bunch of other stories all unto themselves.  Once the pigs were prepared or, dressed, as it was called, daddy would start up a wood fire in the pit he had made a few days before.  He’d sit up all night tending to the cooking pig and by morning, he was ready to start breaking it down so he could bring it into the kitchen where he’d chop it up to make barbecue.

It was all about the smells, the aroma’s, the smoke, the taste and, even the mess of… making barbecue.  Daddy did it all and everyone enjoyed what he prepared.  I could go on but, let’s just dive right in and get started, I’m getting hungry just thinking about it.  How about you?  Ready to cook some pig?  Good… Let’s get cooking!

 

Pulled Pork, cuts of pork.
You need some pork of course.  Here’s a quick look at where it’s coming from.  If you’re having a pig picking, you’ll need the whole thing.  We do those too but, we’ll be working with either a Boston Butt or a Fresh Picnic Shoulder this time around.  Can you find it on the chart?

 

Pulled Pork, ingredients.
Oven Pulled Pork BBQ Recipe:  You’ll need these ingredients to get started cooking.  I make my own dry rub and my own vinegar based barbecue sauce.  The store labelled this as a “fresh whole picnic.”  Boston Butts are pretty much a favorite around my area with the picnic shoulder running a close second.  This piece weighed just a bit over 9 pounds.  You’ll need to figure on about half of that for actual barbecue once it’s cooked.

 

Pulled Pork, remove the plastic.
I just place it in a clean sink and remove the outer plastic wrap.

 

Pulled Pork, rinse.
Give it a good rinse under cold running water, washing all sides, the top and, the bottom.  If the tray its sitting in has one of those pads that absorbs liquids, throw that away along with the plastic wrapping.  I like to leave it sitting in the tray while I’m working with it.

 

Pulled Pork, pat dry with paper towels.
Pat it dry with clean paper towels.

 

Pulled Pork, trim excess fat.
I like to trim off a lot of the excess fat.  This will be another area of contention amongst folks that cook pig.  There’s going to be plenty that doesn’t get removed so, taking off some of the visible excess isn’t really going to be a problem in my humble opinion.  You need a sharp knife and just be careful as you trim away any loose pieces of meat or, any of the excess fat from the top and sides.

 

Pulled Pork, remove the vein.
You may also find a large vein as you’re trimming.  Hopefully it belongs to the pork and not you.  (Smile)  I like to remove it as much as possible just for better presentation purposes.  Sorry, I guess I should have warned you about this picture ahead of time.

 

Pulled Pork, trim deep.
Here, I’m getting into it pretty deep.  I want to get some rub on these spots before I start cooking and, as you can see, there is still a good amount of fat being left on. 

 

Pulled Pork, fat removed.
I managed to trim this much away from the top and along the sides.  There’s a bunch more on the bottom but I’m not worried about that at the present time.

 

Pulled Pork, add the worcestershire sauce.
Now, shake on a couple of Tablespoons of the Worcestershire Sauce.  Give it a good overall coating.

 

Pulled Pork, add some liquid smoke.
Shake on about a Tablespoon of Liquid Smoke.  You can probably find this product in your grocery store, usually around the spices and marinades sections.  We’re trying to add some flavor since we will not have the luxury of actual smoke during the cooking process. 

 

Pulled Pork, rub it in.
Use your hands and just rub the liquids into the meat.  Work it under any flaps that might be attached and cover as much area as you can.

 

Pulled Pork, add some mustard.
Squeeze a couple of Tablespoons of Mustard onto the meat.  You can use about any type of Mustard you prefer here.  The mustard isn’t going to actually add any flavor to the meat.  We’re going to coat the pork with mustard to help hold the dry rub spices that we’ll be adding shortly.

 

Pulled Pork, coat the pork with mustard.
Use your hands again and, rub the mustard over the pork to lightly coat it.

 

Pulled Pork, fat cap.
Flip it over.  This skin side is called the “fat cap.”  We’re going to coat it as well although it’s not really going to absorb any of the spices.  It’s not even going to end up in the finished product, I just wanted to show it to you.  Besides, I like to be thorough in these things.  We could have just trimmed it away in the beginning and baked it later to make pork skins.  I’ll save that for another recipe.

 

Pulled Pork, more mustard.
Give the fat cap a coat of mustard as well.  It’s going to melt into the fat at the bottom of the pan but may add some flavor along the way.  Just rub it down with a thin layer of mustard. 

If we were cooking this out on the grill, the skin would crisp up and get hard.  Some folks like to add a bit of that into their barbecue.  Its pretty tasty when cooked that way and, daddy always chopped it up into the barbecue he made.  However, since we’re baking this in the oven, it will not end up crispy from sitting in the bottom of a roasting pan once the fat starts breaking down. 

 

Pulled Pork, add the dry rub.
Flip it back over and lets add the Dry Rub.  The dry rub is just a mixture of spices for adding flavor to the meat.  You will find thousands of versions of how to make dry rub if you start searching for them.  Most of the folks that cook ribs, briskets, chicken and pork, make their own rubs.  You should give it a try sometime and create one of your own.  Then you can have your own “signature” rub.  Keep it secret though, thats the fun part. 

You can also purchase a variety of dry rubs in your local grocery store.  Lawry’s Seasoning Salt would work well along with many others.

 

Pulled Pork, pat it down.
It’s called a dry rub for a reason.  You’re suppose to rub it into the meat and work it into it really good.  The problem here is that it’s covered in mustard and trying to rub it just causes it to form little balls of spice and doesn’t seem to really accomplish the needed effect. 

Just use your fingers and pat it into the mustard coating.  You just want to be sure it’s sticking to the outside.  I did the top, bottom and all sides until it was coated all over.

 

Pulled Pork, baking pan.
Next, line a baking pan with Aluminum Foil.  You need something a couple of inches deep because this meat is going to produce a lot of fat in the bottom of the pan.  The foil makes for simple cleanup of course.

 

Pulled Pork, plastic wrap.
Place some plastic wrap across the the pan in both directions.  Place the meat inside the pan.

 

Pulled Pork, wrap and refrigerate.
Fold the sides of the plastic wrap up and around the meat.  Wrap it securely and then just sit the whole pan in your refrigerator overnight. 

 

Pulled Pork, refrigerate overnight. 
That’s right… overnight.  We want to just let it soak up the spices as much as possible before we start cooking.

 

Pulled Pork, ready for the oven.
Next Day:  Remove the plastic wrap AND, the TRAY, if you had left it in.  We’re ready to start cooking some pig… low and slow.

Preheat the oven to – 250 degrees.  Once you’ve reached cooking temperature, place the pan on one of the lower racks in your oven. 

 

Pulled Pork, baking time and temp.

Just as if we were cooking this on the grill, we’re baking it Low and Slow.  The temperature needs to be at 250º and the time will vary based on the weight of the meat being cooked.  You should figure just about one hour for each pound of meat that you have. 

If you wanted to cook this on the grill, you should cook it over indirect heat at the same temperature and this will also take about one hour per pound of meat being cooked. 

You will want to check it after its cooked for about 4 hours.  At that time, we’re going to start basting it with some of our vinegar based sauce and, we will do that once each hour until the meat is done.  Hopefully, you’ve got a good Meat Thermometer to keep track.

 

Pulled Pork, Carolina Cookers Grill
Speaking of grills… this is a pig cooker.  Yes, this is a shameless plug for my brothers grills.  We believe its one of the best pig cookers you’ll find anywhere around.  He started renting and selling these years ago at his grocery store.  He kept the cooker part of the business when he retired from the grocery business and he’s sold a ton of these things.  I’ve been riding with him over the past several months as we deliver them to places all over Virginia, North Carolina, South Carolina, Tennessee and Kentucky.  He’s got them all across America and down in the Bahamas.  They’re just that good.

I built a website for him several years back and you can learn all about them at www.CarolinaCookers.com.  I’ve even got some video’s of the folks we’ve been delivering too.  My brother and I have joked about making a reality type TV show about delivering cookers.  Maybe one day.  Do check out the website though.  The cookers have many available options.  You Know You Want One!

I’m sorry.  I guess it’s just the former radio announcer in me coming out.  I have to do a commercial every once in awhile.  Thank you for listening.  We now return you to our regular scheduled recipe.

 

Pulled Pork, after four hours.
This is after four hours at 250º in my oven.  It’s looking a little dry on the top but that’s what I wanted.  That crispy outside edge is called the “bark” and it will be full of flavor when its finished.  I love it.

 

Pulled Pork, baste with vinegar based sauce.
Use a basting brush and, brush on some of the Eastern North Carolina Vinegar Based Sauce.  I’ve included the recipe in the printable at the bottom along with the recipe for the dry rub.  Daddy use to call this a “mop.”  He would make a brush using a stick with some cotton rags tied to the end of it to brush the sauce over the whole pig as it cooked. 

It keeps the surface of the meat moist as it’s cooking so it doesn’t dry out too much.  He would also add some butter and a couple of slices of lemon into the mopping sauce he made.  It wouldn’t take much lemon juice, in the small amount of sauce we’re making, to overpower it and, the butter just rises to the top in the sauce after it cools.  I’d do it if it were a whole hog though… just to follow the family tradition.

In case you aren’t familiar with it… North Carolina has a bit of a “controversy” over which way to prepare barbecue.  The Eastern part of the state prefers what we call a Vinegar Based Sauce while the Western Part of the state has it’s Tomato Based Sauce, also often referred to as Lexington Style.  Since I’m in the Piedmont area of the state, I’m pretty much located in the middle but, my house prefers the Eastern North Carolina Vinegar Based Barbecue Sauce as opposed to the ones that are made with ketchup or, some form of tomato sauce or paste.

I like them both but, given a choice, I’ll opt for the vinegar based.  If you travel a bit further South, like down to South Carolina, they have one that is Mustard Based.  I believe its Alabama that has one called a White Sauce that is made of well…wait for it… mayonnaise.

The BBQ Song below will give you a good idea of what all the confusion is about.  Since we’re cooking this pork low and slow… we’ve got time for some entertainment.

You might like to check out THE BBQ SONG, as performed by Rhett and Link from nearby Lillington, North Carolina.  These two guys do a lot of comedy videos about all sorts of things.  They live about 30 miles from my town and, they stopped by for a visit on one of my radio programs back in my broadcasting days.  It pokes a bit of fun about the whole Southern BBQ thing.  Just be back before the pork is done… OK?

 

Pulled Pork, test for doneness.
Pork is considered done nowadays at an internal temperature of 145º.  You will want to cook your pork shoulder, picnic or Boston Butt up to 190º.  This higher temperature will cause the proteins and collagen to further break down and, make the pork juicer and more flavorful.  Let it cook on up to the full 190 degree mark before taking it out of the oven.

 

Pulled Pork, pork is done.
When the pork is done, remove it from the oven.  Be careful not to spill all those hot juices on you.

If you recall, I started out with a 9 pound piece of pork.  The actual cooking time for me was 7 hours.  I couldn’t find my oven thermometer and I suspect that my oven is cooking a bit warmer than it indicates.  But again, you’re looking to cook it on low heat for as long as it takes to reach that 190º mark.  Your actual cooking time will vary based on your oven.

 

Pulled Pork, place on foil.
Remove the pork from the pan and place it on a large sheet of aluminum foil.  I just used a couple of forks to lift the pork from the pan.  The fat cap on the bottom stuck to the foil in the pan and it just pulled away from the meat as I lifted it up.  I’m not using it anyway so, no problem.

 

Pulled Pork, wrap tightly.
Gather the foil up and wrap it tightly around the cooked pork.  What… you thought you were fixing to eat it NOW?  (Smile)

 

Pulled Pork, wrap with a towel.
Next, grab a clean towel and, wrap it up really good. 

If you have a cooler, you can place this inside the cooler.  If not, just do like I did and leave it out on the counter top.  The meat needs to REST for about one hour before you pull it apart.  This just requires patience and restraint.  You can do it though and you’ll be happily rewarded for it.

Allowing the meat to rest like this will make it much more juicier than if you just started ripping it apart now.  During this time, the internal temperature will rise another 5º to 10º or so.  This carry over temperature allows time for the juices to absorb back into the meat and, makes the finished product hold the juice that you would otherwise see running out if you sliced it right away.

 

Pulled Pork, fat cap removed.
After the meat has had an hour to rest, remove the towel and the foil and, place the meat in another clean baking or roasting pan.  As you can see in the photo above, this is the bottom.  The fat cap pulled off when I lifted it from the roasting pan so I don’t have to bother with that.

 

Pulled Pork, removing more fat.
I grabbed two forks and just scraped away some more of the fat that was remaining.  You may like the fat and want to leave it in but, I just have never acquired a taste for it.  Some folks leave it in their BBQ while others remove it.  Its a personal choice so make yourself happy and do what pleases you.  I promise not to argue with you about taking it out though.

 

Pulled Pork, remove the bones.
Use the forks like bear claws and start pulling the meat apart.  Remember, its still pretty hot so, don’t burn your fingers trying to pull it apart. The bone will pull out really easy if the meat is cooked properly. 

 

Pulled Pork, pull the meat apart.
Continue to use the forks and pull the meat apart… thus the name… Pulled Pork.  Creative huh? 

Sometimes, when we do a whole hog or, pig picking, we just let folks come up and pull off what they want of the pig thats been cooked.  That’s OK if you’re cooking with wood and smoking the meat a good bit.  You’ll have some good flavor from the smoke ring that forms just beneath the skin as it cooks.

 

Pulled Pork, pulling apart some of the bark.
Here’s a piece of the top of the meat with it’s bark.  Once it was all mixed up, it had a good flavor from the spices that had been baked into the meat.  It was really quite tasty at this point but… let’s make it even better.

 

Pulled Pork, pulled pork.
I weighed this out and had just an ounce or two over five pounds of meat.  I started out with nine pounds so, I lost four to the trimming, cooking and removal of the bone.  Its still a lot of meat and well worth the time to fix it.  To be considered “pulled” you will want to leave it in shreds like its pictured.  You could also chop it up if you desire, its just whatever makes you happiest when it comes to barbecue. 

 

Pulled Pork, adding sauce.
Start out slowly in adding the sauce.  Sauce is meant to compliment the meat and not overpower it.  Of course, this is the good part because, you get to add a little sauce, taste it… then add some more and taste it again.  Drizzle the sauce over the cooked meat and then stir it in.

 

Pulled Pork, mix by hand.
Just jump in with both hands and mix the sauce in really good.  Be gentle with it though… you don’t want it turning into a bunch of mushiness from overworking it.  Taste it, then add more sauce, vinegar, pepper, whatever you think it needs.  Make it your own Special Sauce.

 

Pulled Pork, serve and enjoy.
Serve it while it’s warm.  Barbecue is best when enjoyed shortly after its made.  It will keep in the refrigerator for several days… if it lasts that long and, it can be frozen if absolutely need be.  It will change the taste a bit in my opinion but, I’ve got several cartons of this in my freezer as I write.

This stuff makes some great sandwiches.  Just add some of our Creamy Cole Slaw and you’re good to go.  Serve it with Baked Beans, Potato Salad or, whatever your favorite side dish might be.  Don’t forget the Sweet Tea either.  Just be sure to keep some extra sauce close by, along with the Texas Pete and some pepper flakes so, your family and guests can spice it up the way they like it.  I could eat this stuff everyday… even for breakfast.  Must be a Southern boy… right?

Enjoy!!!

 

Pulled Pork BBQ in the oven Recipe

Rating: 51

Prep Time: 20 minutes

Cook Time: 7 hours

Total Time: 7 hours, 20 minutes

Yield: Varies based on weight.

Pulled Pork BBQ in the oven Recipe

Follow our step-by-step, photo illustrated instructions for making delicious Pulled Pork BBQ in your oven. We're using a dry rub to give the outside a bit of that crispy bark all the championship pit masters go for and, we're including recipes for both the dry rub and our Eastern North Carolina style Barbecue Sauce. We're roasting it low and slow in the oven but you could also do it on the grill.

Ingredients

  • 1 Boston Butt or picnic, about 8-10 lbs in weight.
  • Worcestershire Sauce
  • Liquid Smoke
  • Yellow Mustard
  • Dry Rub, use my recipe or your favorite.
  • Steve’s Butt Rub Recipe:
  • 2 Tablespoon Kosher Salt
  • 2 Tablespoon Lemon Pepper Seasoning
  • 2 Tablespoon Paprika
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Cayenne Pepper
  • Place all spices in a jar and shake well. Store any leftovers in a tightly closed jar.
  • NC Eastern Style Vinegar Based Sauce Recipe:
  • 2 cups Apple Cider Vinegar
  • 1 cup Water
  • 1 Tablespoon Texas Pete Sauce, or favorite hot sauce
  • ½ cup Brown Sugar
  • 1 Tablespoon Red Pepper Flakes
  • ½ teaspoon Black Pepper
  • 1 teaspoon Salt
  • Place all ingredients in a sauce pot and bring to low simmer, let simmer 20 minutes, remove from heat.

Instructions

  1. Wash the Boston Butt under cold running water, pat dry with paper towels.
  2. Trim away any excess fat or loose pieces. Do not remove the bottom “fat cap” or skin layer.
  3. Cut out any veins if visible.
  4. Sprinkle on some of the Worcestershire Sauce
  5. Sprinkle on just a little of the Liquid Smoke, not too much.
  6. Rub these two liquids into the meat, getting under any flaps of meat as well.
  7. Spread a layer of mustard over the meat and rub it around to coat all sides.
  8. Sprinkle a light layer of dry rub all over the meat, pat it into the meat with your fingers.
  9. Wrap securely in plastic wrap. Refrigerate overnight.
  10. Preheat oven to 250º.
  11. Remove meat from refrigerator and remove the plastic wrap.
  12. Place meat in foil lined shallow roasting pan and place in oven.
  13. After 4 hours, mop on some of the sauce recipe about once each hour until meat is done.
  14. Meat should reach internal temperature of 190º to be done. About 1 hour per pound of meat.
  15. Remove from oven, wrap tightly in foil, then wrap in a towel.
  16. Set aside on your counter or, place in cooler and, let rest for one hour.
  17. Pull the meat apart, chop if desired. Add vinegar sauce as desired.
  18. Enjoy!

Notes

Cooking time is based on about one hour per pound of meat.

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Your Comments:  Have you ever made Pulled Pork BBQ in the oven?  I’d love to hear your thoughts about our recipe.  It will only take a minute or two to share them with us in the Comment section below.  It might just help someone else to consider giving our recipe a try.  Please note that all comments are moderated.  That just means that I personally read each and every one of them before they are approved for our family-friendly site here on the Internet.  I also respond to as many comments as possible so, please check back soon for those as well.  I do hope you’ll give the recipe a try and I’ll look forward to hearing how it turns out for you. 

Subscribe to our Newsletter:  Each week, I send out a Newsletter to keep you up to date with the newest recipe we’ve posted here on Taste of Southern along with any other news and updates that might be taking place.  Its absolutely Free of course and all you have to do is place your Email address in the box below or, the box on the top right hand side of each page.  I hope you’ll do it while you’re here and just let me say Thank You in advance for signing up.  If you like what we do, please tell your family and friends about us.  I’d greatly appreciate you doing that also and again, Thank You for your support.

Be Blessed!!!
Steve

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Category: Main Dishes, Pork

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Comments (126)

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  1. cheryllk says:

    Tried this today with a small cut (2.7 lbs) boneless butt, as a dry run because I need to cook pulled pork for 200 in a couple of weeks. I loved the technique and the flavor but the cooking time didn’t work out well at all. After 4 hours at 250, my pork was still spongy, not soft and easy to tear. Not even close to done, even though the temp was 194. What gives? The meat did give up a great deal of water. In the past, I’ve covered the pork but I didn’t this time. Can’t figure it out.

    • Steve Gordon says:

      Hi cheryllk, Thank you for trying our Pulled Pork BBQ recipe. Wow, not sure what went wrong with yours. If you got it up to 194F degrees, it should have certainly been done. Were you using fresh pork, or had it been frozen? Maybe it wasn’t thawed out completely is about the only thing I can figure that might have happened, but still, if the temp was up to 194, it should have been done.

      I hope you’ll not give up on it, and maybe try it again. Best wishes with cooking for the 200 folks. That will be a pretty big task, but I’m sure you can do it.

      I’m thankful you found Taste of Southern. I do appreciate your visits and hope that you’ll visit with us again… real soon. Be Blessed!!! -Steve

  2. Melanie says:

    Howdy from Charleston, SC

    My question is this:

    If you were to make more than one of these in the oven (say, two or three at a time), does it affect the cooking time or temperature?

    Thanks!

    • Steve Gordon says:

      Hi Melanie, Greetings to Charleston from North Carolina. I love your area, just wish I could spend more than an hour or two at a time down that way. I’ve been a couple of times, but haven’t been able to look around very much. It’s a beautiful area though.

      You’ll probably find that your cooking time will take a bit longer with the more meat you have in the oven. The cooking temperature will need to be the same for a properly cooked product, so be sure to use a thermometer to keep check on that. I hope this helps.

      I appreciate your question, and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  3. Katy says:

    Hi Steve, I’m planning to make this over the weekend. My 11 year old son is a pulled pork fanatic! He loves our neighbor’s recipe. Understandably our neighbor will not share his recipe. He does use a smoker – that’s all I know. I was wondering if you have ever used the “smoker pans” that go in the oven. I’ve seen them on some cooking shows, but I’ve never used one. Also, many recipes suggest placing the meat in the oven “fat side up”. I notice your recipe calls for putting the fat cap down. I will follow your recipe to the T, but any suggestions would be greatly appreciated! Thanks so much for sharing your recipe!

    • Steve Gordon says:

      Hi Katy, Thank you for your questions. I’ve never tried the smoker pans, and don’t know if they work well or not. Sorry, I can’t be of help with that one. And, some folks say leaving the fat side up will cause the juices from the fat to sink down into the meat as it cooks. I’ve just always done it fat down, so can’t say on that one either way. I do hope you’ll try the recipe, and I’ll look forward to hearing how you like it. Thank you for your visit today, be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

    • Jordan says:

      If you have a regular BBQ, you can use that to smoke the butt before finishing it in the oven. It’s easy, and the results are fantastic.

      – Get a wood chip box for the BBQ (small, almost airtight) and fill it with 50/50 apple/hickory chips. You don’t need to soak the chips in water.
      – My BBQ is a medium-sized unit with three burners, each with its own control. I put the wood chip box over the left burner and the butt over the middle.
      – Turn on the right burner to lowest setting. Turn on the left burner to lowest setting and adust it up to just hot enough that the wood chips start to smoke a little, but not a lot. Leave the middle burner off–this gives indirect heat to cook.
      – Watch the smoke–it’s your “thermometer”. No smoke and it’s too cool. Great clouds of smoke (or flames) and it’s too hot. But fine-tuning the burner under the wood chips (and the one on the right), aim for a steady, small stream of smoke. My two handfuls of wood chips lasted about 1.5 hours with this approach and a wonderful bark developed on the butt.
      – Cook the butt for about two hours, or until the smoke is all gone.
      – Transfer the butt to the oven and follow Steve’s instructions to finish cooking.

      • Steve Gordon says:

        Hi Jordan, Thank you for the tips on smoking the BBQ. They tell us, that meat only takes smoke for the first 2 hours or so that it’s being cooked. After that, it just needs heat to finish cooking. Still, some folks insist that you aren’t cooking barbecue unless you cook it over wood coals the entire time. To each his own, I guess.

        Thank you for sharing your comments, and do stop by for another visit with us… real soon. Be Blessed!!! -Steve

  4. Eddie says:

    I made this last night and it came out amazing! My entire extended family loved it. I added 1/2 cup brown sugar to the rub to give the bark some nice caramel crunch. For the sauce I Mixed 1/4 cup apple sauce 1/4 cup sweet baby rays 1/4 cup of the pork juices and some Texas Pete hot sauce for sauce and it is amazing. Thank You so much for sharing!

  5. Melissa says:

    Hi Steve!

    I’m American but I currently live in London and wanted to have a nice American / Southern BBQ to show the Brits how it’s done.
    It is impossible to find liquid smoke here, so do you have any suggestions about other ways to add that smokey flavor without using a smoker?

    Thanks and I’m so excited to try this recipe and make it transatlantic!

    Melissa

    • Steve Gordon says:

      Hi Melissa, Greetings all the way to London from North Carolina. I’m thankful you found Taste of Southern, and I do hope you’ll try our Pulled Pork BBQ recipe. You might try adding a little Smoked Spanish Paprika if you can find that, or maybe a bit more Worcestershire sauce. Or, maybe I should just send you a bottle of liquid smoke, would that help? (Smile)

      I’m sure you’ll enjoy the recipe without the Liquid Smoke, and I do hope you’ll let me know how it turns out for you. Thank you for your question, and don’t be a stranger, visit with us again… real soon. Be Blessed!!! -Steve

  6. Molly Fitzpatrick says:

    Hi Steve,
    I am excited to try your recipe, I will give it a test run next weekend and if it passes my families approval- I will make 4 Boston Butts for my wedding. I have a question. Do you thing I can season (mustard, liquid smoke, rub) the pork and then put it in the freezer for a month? I am trying to figure out how to make as much of it ahead of time as possible so I have a mellow wedding day…. thanks!!

  7. Ryan Griffin says:

    Steve first of all thank you for this step-by-step process. This will be my first butt cooked this weekend. I know it will be great because I have done baby backs in the oven as well so I know this will work. I’m from VA so for sauce I can go either way. I plan on making the vinegar based sauce you have, but if I were to go with a thicker store brand sauce like Sweet Baby Rays for example, could I baste the butt with that after the four hour mark and every hour after? Or should I baste with something thinner such as your sauce? I know I can use whatever sauce at the end after it’s pulled but just wanted to know if a thicker sauce during the basting portion will suffice and won’t ruin the tenderness of the butt. Can’t wait to hear your answer and try this. Thanks!

    • Steve Gordon says:

      Hi Ryan, Thank you for your questions. I do hope you’ll try the recipe just as we have it posted here. I love Sweet Baby Ray’s sauce on chicken and ribs, but I wouldn’t add it to my Eastern style bbq pork. Just as a matter of preference. The two sauces are entirely different, and each brings it’s own taste to the table.

      Thank you for your questions and comments. I do hope you’ll let me know how you like it. Thank you for your visit, and be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

  8. Robert says:

    Hello Steve,
    I’m planning to try this recipe for my Fourth of July party. The recipe looks great but I have one question. What if you set the pork shoulder on a roasting rack in the pan? That might crisp the bottom and the top.
    Thanks for a great website.
    Robert

  9. Bentley says:

    Thanks for this! Normally I smoke my barbecue, but we are on vacation and my family is craving some. My butt is only five pounds (lol) so would you recommend maybe lowering the heat to 225, or would it make much difference?

  10. Victoria says:

    I have to say the best pulled pork I have ever had! I followed each and every step ‘well worth the time’ and it turned out perfect. I also made the homemade BBQ sauce and I honestly think that it made the meat. Covering the meat with it every hour after the 4 hour mark helps to keep it moist. You have made this mom a believer in BBQ in the oven. My family loved it. Thank you Steve for taking the time out to post the steps and pictures, they were very helpful. Have any ideas for ribs? Lol

  11. amy says:

    I’m going to making this in a few days and I just wanted to know if you think that a five pound butt will be enough to feed 4 people. it’s the first part of the cooking a pork butt and I don’t really know the portion size any help would be greatly appreciated!!!

  12. Noreva says:

    Hi! We’re having our family reunion today and it was my job to bring pulled pork, potato salad and dessert! Got up at 4 am this morning to put the 10lb. boston butt in the oven…..I didn’t find your website till just now when I did a search to see what temp the meat it should be when finished. But I want to thank you for your detailed description on cooking these…..I didn’t do the mustard. I just rubbed it down with a pork rub from the store and did leave it in the fridge over night….cooked it at 250….7 1/2 hours later found your website :) so I was glad to find out about wrapping it in foil and a towel for an hour to rest before pulling it, I bought 2 flavors of BBQ sauce and planned on letting ppl choose their own, anyway, next time I cook one I will try your recipe! The hard part now will be keeping hubby out of it till we get to the reunion he already hit up the potato salad!! The pork smells delicious!! Basically just wanted to thank you for the instructions! Hope you have a blessed day!

  13. Dawn Kussman says:

    Your recipe sounds delicious. I would like to prepare it for a cookout I am having this weekend for a group of around 24 people. What size roast do you recommend?

  14. Jimbo says:

    Steve, this recipe is amazing! I made it for an early Fathers Day gathering at my house this past Saturday, everybody loved it. I did add a couple of “secret” ingrediants to the rub to make it my own. I had a total cook time of 8 hour on a 7lb butt with a final temp reading of 186 when I pulled it out of the oven. It pulled apart very easily after the hour rest. I also made your coleslaw, it was a big hit as well. Thanks for the great recipe and pictures Steve!

    Jimbo

  15. Karen says:

    Hi Steve,

    Thank you for sharing this recipe! I want to try it for a party of 20,

    How many pounds of pork would you recommend since half of it appears to melt away? ; )

    Karen
    Stockholm, Sweden

  16. Dan Lewis says:

    Hi Steve. Do you have a good oven recipe for BBQ ribs? I have tried several and none have turned out to well. Thanks, Dan >
    P.S. Cant wait to try out the baked Boston Butt recipe.

  17. Vonnie says:

    Great recipe and very helpful instructions! The pulled pork was delicious! I used the bone, some of the fatcap, and the drippings I deglazed from the roasting pan to make stock, which I then used to cook beans. The stock was so flavorful that I didn’t need to add much seasoning and the beans were really good so this is a tip for frugal folks like me wondering what to do with the “scraps.”

    This one is a keeper! You have another Twitter follower now. Thanks, Steve!

  18. Laura says:

    I need to cook about a 13 lb shoulder. Would you suggest splitting it to reduce the cooking time? Or should I plan to have it in my oven for 14 hours?

    • Steve Gordon says:

      Hi Laura, Thank you for your question. I’d suggest you go ahead and cook the whole thing. You can freeze any prepared meat that might be left over if need be. Although it doesn’t taste the same as fresh, it will still be pretty good. As for the cooking time, I hope you have a thermometer so you can keep check on it. It will probably not take 14 hours to cook, so watch it near the end. Let me know how it turns out for you, and Thank You for trying the recipe. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

      • Laura says:

        Thank you! How do you recommend reheating what has been frozen?

        • Steve Gordon says:

          Hi Laura, Thank you for your question. I’d suggest that you let the pork thaw out completely in the refrigerator first. Place it in a dish and cover it with a lid or some aluminum foil. Pop that in the oven at about 300 degrees just until it’s warm. If you have it, you might add a bit more sauce to help keep it moist. You just don’t want it to dry out on you.

          Depending on how much I’m reheating, the microwave will work pretty good for smaller amounts. Sometimes, I just place enough for a sandwich or two in the cast iron skillet and heat it up that way. Again, just don’t let it dry out on you. Try a couple of different ways until you find the one that works best for you. OK?

          Thank you again for the question, I hope this helps. I appreciate your visit and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

    • Stacy says:

      Hi, I have made pulled pork in the past and decided to try your recipe. Last year I tried roasting it in roasters instead of the oven and one got done on time and the other ran us late so i went back to the oven method. I was cooking 3 at a time or a total of about 33 lbs and i wanted them to be done and pulled by no later than 1pm so that i coudl clean up and be ready for guest to arrive. However, it is 8am and they are done and have already rested for the hour. Should i keep them wrapped in foil in the towels and place them on low heat in the roasting oven until closer to time or go ahead and pull them and let it soak in the sauce and roasters until 5pm which is serving time. Not sure you will get this in time to respond but thought i would try. Your instructions and photos were great and very easy to follow. Thanks so much!

      • Kathie says:

        Stacy – I was curious how long they actually took to cook?? I am going to be cooking 3 in the oven this weekend and wondered when to start them??

  19. Baillee says:

    Hi there
    Put a 9.5 lb picnic in the oven and it’s on it’s 9th hour but hasn’t gone past 160 at all.. Not sure what to do . My oven has been going since 8am this morning on 250 any suggestions

    • Steve Gordon says:

      Hi Baillee, It’s taken a long time for me to reply to your question and I must apologize for the delay. I’d be interested to know how the pork turned out for you and what you might have discovered. I would have suggested you turn the heat up a bit, as oven temperatures do vary. That might have helped. I hope it all went well. I do appreciate you taking the time to share your comment with us and I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

    • Eric in New Bern says:

      Sounds like the dreaded ‘stall.’. Next time try wrapping or tenting with foil and a little liquid when the temp reaches 150. That’ll help it power through right up to temp.

  20. Gita says:

    Hi Steve!

    I’m making your pulled pork receipe for the 2nd time now in 2 weeks. My kids love it!!! They like pulled pork after they tried it at my sister in law’s house. I’m a novice in the kitchen but I found your receipe to be very easy to follow with great instuctions. I did make a few alterations because the marinade was a little too spicy for them. So tonight we’ll be enjoying pulled pork sandwiches way down in Ft Myers. Thanks again for the great receipe!!!

    • Steve Gordon says:

      Hi Gita, Please send us some of that warmer weather from Ft. Myers as soon as possible. OK?

      I’m thankful you tried our Pulled Pork BBQ recipe, and glad to hear that you and the family liked it. Especially enough to be making it again. Gotta keep those kids happy, so keep up the good work.

      I appreciate your comments and do hope you’ll find some other recipes here that you’d like to try. Keep me posted, and be sure to stop by for another visit… real soon. Be Blessed!!! -Steve

  21. Jill says:

    Hi Steve,

    Thank you for the recipe! I just put the roast in the fridge to sit overnight. I’m excited to share it with my family at our little superbowl celebration tomorrow.

    Have a great weekend!

    • Steve Gordon says:

      Hi Jill, I do hope your Pulled Pork BBQ turned out good for you. Not sure how you feel about the game, but hopefully the BBQ was good. I do appreciate you trying the recipe and I’ll be looking forward to you stopping by for another visit with us… real soon. Be Blessed!!! -Steve

  22. Earl Moore says:

    Hi Steve, i’m writing to you from Southeastern NC. I’m planning on making this tomorrow for Super Bowl Sunday (go Broncos!). I’ll let you know how it turns out. Thanks for sharing this!

    • Steve Gordon says:

      Hi Earl, Thank you for trying our Pulled Pork BBQ Recipe. I just hope it turned out much better than the game did, and I hope you weren’t too disappointed. I do appreciate you trying and I’ll look forward to hearing what you thought about it. I appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  23. taylor says:

    Hi steve, I made this delicious recipe but had a problem. I cooked a 3 pound Boston butt at 250 F for 4 hours and it was really tasty, but it didn’t pull apart. I ended up chopping it up, Does this have something to do the meat i used or how i cooked it? I followed your recipe almost to a T. Any input would be appreciated as i am only a BBQ apprentice. thanks steve

    • Steve Gordon says:

      Hi Taylor, Thank you for your question. I’m thankful you found Taste of Southern, and that you tried our Pulled Pork BBQ Recipe. It sounds like you might not have cooked the meat long enough, even though you baked it for a good length of time. It’s really best if you can use a thermometer to check the meat. This keeps you from over cooking as well as helping you to get it to the proper temperature. Letting the meat rest will also help tenderize the meat. You said you “almost” followed the recipe, but you didn’t say what you might have changed. Still, I’m glad you enjoyed the taste of the pork and I do hope you’ll not give up and will try the recipe again.

      I appreciate your question and hope my answer might have helped. Thanks for stopping by, and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  24. I was fixin’ to smoke outside, but we’ve got so much pollution there’s a ban on burning today. So into the oven it goes. Hope your recipe is tasty. Looks good.

    • Steve Gordon says:

      Hi Jennifer, I do hope you enjoy our Pulled Pork BBQ Recipe. I hate you were “forced” into trying it because of the pollution in your area, but let’s hope it turns out to be a GOOD thing. I’ll look forward to a full report once you’ve had a chance to devour it.

      I appreciate your visit and do hope you’ll stop by for another visit… after your next work out. (Interesting concept on the cookies) Be Blessed!!! -Steve

  25. Alex says:

    I’ve used this recipe a couple of times now. I tend to use whatever joints I can get from the supermarket (it’s tough to get 10lb shoulder joints in the UK unless you specifically request them from a butcher). First time I did this I got bored around the 6/7 hour mark and pulled it out even though the internal temperature wasn’t quite there. To anyone reading THIS IS A MISTAKE! It didn’t fall apart quite as easily as it should. The recipe is perfect as is. Going to try injecting this weekend, see if that makes a difference.
    Thanks for the inspiration Steve!

    • Steve Gordon says:

      Hi Alex, Thank you for your comments and for backing up the fact that the meat really has to cook to it’s proper temperature to pull apart. It’s easy to get anxious and rush it, or to end up letting it cook too long. You just have to keep a close watch on it and as it nears the proper temperature, watch it even closer.

      I’m glad you’ve tried the recipe several times and appreciate you taking the time to share your results with our readers. Good luck with injecting the meat, let me know how that works out for you. Do visit with us again… real soon. Be Blessed!!! -Steve

  26. Mondale Cobb says:

    Tried this recipe last night using a nine pound butt. Came out great I’m a Carolina boy also so I stepped up the vinegar, hot sauce, sugar, and crushed red pepper flakes. Meat was tender and moist I made the sauce but I injected it. Thanks!

    • Steve Gordon says:

      Hi Mondale, Thank You for trying our Pulled Pork BBQ in the Oven Recipe and for sharing your comments. One day I’m going to have to try injected meat prior to cooking. For some reason, I’ve just never done it, but I understand it works pretty good. Hopefully, your comments will encourage someone else to give the recipe a try. I appreciate you taking the time to visit with us and do hope you’ll stop by for another visit… real soon. Be Blessed!!! -Steve

  27. Tony says:

    Hey Steve – Greetings from Nj! Love the recipe and photos to guide the inexperienced. I just tried the recipe with a 3.5 LB piece of shoulder/picnic (bone-in) as it was the best they could do at my local grocery store. Based on your instructions, I was estimating around 3 to 4 hours in oven @ 250 . However, I had a hard time getting my piece of meat above 160 degrees – even after 5 hours.

    I ended up raising the temperature up to 285 and another hour later, I finally got the temperature to 190. (6 hours total) Unfortunately, the meat was really tough after I followed the rest of the instructions.

    Any advice for me in the future to prevent this from happening or why the temperature would not get higher than 160 after 5 hours? (I had two meat thermometers too), I would like to make another try as I love pulled-pork!

    Thanks!

    • Steve Gordon says:

      Hi Tony, Thank you for trying our Pulled Pork BBQ in the Oven Recipe. If any way possible, you might want to get a good oven thermometer and see if it’s cooking at the temperature you set it at. As I always mention, oven temperatures vary and what works in one oven might not work the same in another. It wouldn’t hurt to know for sure.

      I suspect you would have eventually reached the 190º mark by just letting the pork continue to cook at the original 250º mark. There are many variables that might explain some of what you experienced. If the meat was really cold when you placed it in the oven, it would take longer to cook because it takes longer for the oven to get back up to the 250º mark after the meat is placed inside. It’s kind of like placing potatoes in boiling water. The temp drops and you have to wait for it to heat back up to a high enough temp for the water to boil again.

      You didn’t say if the meat was moist or dry after it finished cooking. If it was still moist, I suspect it just didn’t spend enough time at the 190º mark to melt the fats enough to break down the meat. Then too, some cuts of meat just seem to be tough sometimes, which could depend on the diet of the pig, how it was treated, and how it was slaughtered. Lots of variables.

      I hope you’ll check out the oven temp and try it again. I do hope you’ll have better results next time around. Thank you for taking the time to share your comments, I really appreciate that. I hope you’ll keep up the good work and that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  28. Roger says:

    Steve, Loved this recipe it’s the second time I have done pulled pork and this beats Gordon Ramsey’s recipe hands down!
    Being from England (although living in Scotland) I made one error which was to have my oven at 250c!!! I did turn it down when I realised my error but the pork still came out very tender although the ‘bark’ was a little to tough!
    One tip for other readers should they wish to try it is sit the meat on sweet potatoes that have been cut in half, the Ramsay recipe said onions of which I didn’t have enough the first time I tried it so I improvised with the sweet pots! Sweet pots cooked for 6 hours are simply amazing not as good as the star of the dish but a lovely accompanying side dish in my opinion.
    Thanks for a great recipe that will be used for many years to come.

    • Steve Gordon says:

      Hi Roger, Greetings to Scotland all the way from North Carolina. I’m thankful you found our site and that you’ve tried the Pulled Pork BBQ Recipe. Your variations with the Sweet Potatoes sounds like something worth trying. I’ll keep it in mind. We often serve Candied Yams with the pork, so your version will fit right in. We just aren’t going to tell Gordon though.

      I’m glad you approve of the recipe and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  29. Jacob says:

    Hi Steve,

    Ive never cooked bbq before other then the odd burger and hotdog so this was pretty far out there for me. It turned out much better then I expected, cooked a 8lb butt for about 10 1/2 hours until it reached 190. I found there was still some tough parts after I let it sit but it still pulled pretty easily. I went with a st.louis style sauce instead of the one you had here because I needed something I knew i would like for sure haha.

    loved the recipe though and will look at the others you have here,

    Thanks alot!

    • Steve Gordon says:

      Hi Jacob, I’m glad to know you tried the Pulled Pork BBQ recipe. I do wish you would have made some of our Vinegar Based Sauce and at least tried it on a little of the pork. Maybe next time? I appreciate you taking the time to share your comments and your results with us. I hope you’ll find some of our other recipes that will interest you and that you’ll visit with us often. Be Blessed!!! -Steve

  30. Brandon says:

    Steve- This recipe is amazing. The first time I made this the house was so aromatic, everyone who came in salavated all over my floor! LOL Let me tell you that my kids are not always picky about food, but are timid about trying NEW food. Nothing could have stopped them from eating not one big sandwich, but two! Slow and low is the way to go!! I will be using this recipe for a long time to come. No need to mess with perfection!! Thank you.

    • Steve Gordon says:

      Hi Brandon, Thank You for your compliments on the Pulled Pork BBQ Recipe. I’m really glad to know that you and the family enjoyed it, I just hope you got that floor cleaned up. (Smile)

      Thank you again, I appreciate your comments. Hopefully, it will encourage someone else to try out the recipe. I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  31. Marsha Massive says:

    Yum yum yum. I used you spice rub recipe and picnic butt roast. Put in the oven for 9 hours at 200. I did find the rub too salty though. I understand salt is needed to help break up fibers and such so I countered it with a sweeter sauce before plating . Your step by step instructions were fabulous for an inexperienced home cook like myself. Love love it. Thank you.

    • Steve Gordon says:

      Marsha, Marsha, Marsha, (How many times have you ever heard that?)

      I’m thankful you found Taste of Southern and that you tried the Pulled Pork BBQ recipe. It will not hurt to cut back on the salt in the dry rub should you decide to try it again. And as mentioned, there are lots of dry rubs on the market you could experiment around with. I hope you’ll keep up the good work and try some of our other recipes. I’ll look forward to hearing how you like them as well.

      Thanks again for your comments and do be sure to visit with us again… real soon. Be Blessed!!! -Steve

  32. Megan says:

    This is my 2nd time cooking the roast in your recipe. Loved it the 1st time so I am, of course, following your recipe for a 2nd time. The meat came out perfect and the taste was amazing. I used a foil pan that I could throw away after cooking. Made it easy for clean up. I will never go out and pay for a pulled pork sandwich again when for about the of 2 in a restaurant, I can make enough for about 12 or more in my oven! Thanks so much. Absolutely delicious!

    • Steve Gordon says:

      Hi Megan, Thank you for your comments. I’m glad you’ve discovered a way to enjoy Pulled Pork BBQ and to save some money at the same time. That’s just TWO great combinations, don’t you think? I’m happy to hear that you liked the recipe, especially well enough to try it more than just one time. I do hope you will try some of our other recipes and that you’ll visit with us again… real soon. Be Blessed!!! -Steve

  33. Meredith says:

    I have this in the oven at this very moment! I suspect it will be done in the next hour or so and the house smells just delicious. This will be the first “butt” I’ve cooked without the usual smoke and flames (don’t tell my neighbors)and if the smell is any indication, it should be wonderful. Thank you for the recipe!

    • Steve Gordon says:

      Hi Meredith, I’ll be waiting to hear how the Pulled Pork BBQ turns out for you. I really think you’ll like it. Thank you for taking the time to share your comments and do stop by for another visit with us… real soon. Be Blessed!!! -Steve

      PS: I wasn’t sure if you meant “smoke and flames” from an outdoor grill, or if you just sometimes have a bad day in the kitchen. Smile!

  34. Gregg says:

    Do you cook the shoulder fat side up or down?

    Thank you.

    • Steve Gordon says:

      Hi Gregg, We just refer to it as cooking SKIN side down. Does that help and make sense? I hope you try the recipe, and that you’ll stop by again and let me know how it turns out for you. Thank you for your visit, I appreciate it very much. Be Blessed!!! -Steve

  35. Sky t says:

    Wow thanks was just what I remembered my mom making. I’m from up state ny, 21 and have been craving a nice vinegar based pulled pork since I’ve moved out from my parents. This was wonderfull I added a bit of brown sugar to the rub for carmelazation, it turned out pretty great if I do say so myself. Your BBQ sauce is exactly as I remember it and was outstanding. Thanks for sharing your recipe, I was always under the impression that you can’t make a good que in the oven, boy was I wrong. Will be making again in the near future 10/10

    • Steve Gordon says:

      Hi Sky t, I’m thankful you found the recipe and gave it a try. I’m sure that touch of brown sugar added a nice flavor as well. Happy to hear you liked it and glad we could be of help. I appreciate your comments and hope you’ll visit with us often. Be Blessed!!! -Steve

  36. Jacob says:

    Great recipe. Just moved up to PA from NC and have been craving some good Eastern NC BBQ.

    I have a 3 lb butt to run as a tester before I buy a bigger one. Does that mean it’s only gonna take 3 hours at 250? If so, should I start the sauce mop earlier (since it won’t take more than four hours)?

    Thanks!

    • Steve Gordon says:

      Hi Jacob, What are you doing up in PA? You know the BEST barbecue is right here in North Carolina. We’ll even give you a choice of Eastern Style or Western Style. (Smile)

      You’ve probably made the BBQ by now, so I hope it turned out well for you. I always suggest that you use a thermometer to be sure you get the cooking temperature right. It’s not only for making sure the meat is cooked to the proper temperature, but it can keep you from over-cooking the meat as well. Over cooked pork just isn’t any fun.

      Let me know how it turned out for you. I’ll be interested in hearing that, and I’m sorry it took so long to reply. It’s been pretty busy the past several weeks but I decided I would take today and catch up. I appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  37. Geoff says:

    Just saw this recipe and I will be walking to the grocery store in the middle of the snowstorm we are getting here in Toronto Ontario just to make sure I’ve got this ready for NFL Sunday (Ya we like your football better than ours!) Cant wait to show these sandwiches off to the boys! Thanks!!!

    • Steve Gordon says:

      Hi Geoff, I hope the gusy will appreciate all the effort you’ve gone through to make the sandwiches. Of course, I just hope you made it back home through all that snow you mentioned. (Smile)

      Greetings to Toronto from North Carolina. I’m happy you found our recipe for Pulled Pork BBQ and that you were willing to give it a try. I hope you liked it and I’ll be waiting to hear from you.

      I’m thankful you found us and do hope you’ll stop by for another visit again… real soon. Be Blessed!!! -Steve

  38. Mia Atkins says:

    This review is a little late as I’ve made this recipe a month ago, however I had to come back and tell you that my family absolutely loved my pulled pork! This was my first time ever making pulled pork so I followed the recipe to the T. Hubby, kids and yes even my MIL raved about how great it was so much so that I will be making this recipe again next weekend. Thank you so much for sharing this wonderful recipe.

    • Steve Gordon says:

      Hi Mia, I must apologize to YOU for taking so long to respond to your comments. It’s just been that busy time of the year. Still, I’m thankful you tried the Pulled Pork BBQ and very glad to know that you liked it. It never hurts to score a few points with the mother-in-law does it? (Smile)

      I appreciate you coming back to share the results. Maybe it will encourage someone else to try the recipe as well.

      I hope you’ll visit with us often. We’ll be looking for you. Be Blessed!!! -Steve

  39. Phil Assheton says:

    Hi, absolutely brilliant recipe that people wouldn’t believe was made in a oven. The only issue I encountered was the acquisition of the Liquid Smoke which is a little difficult to come by here in north west England, but thank god for eBay. Will making this again ASAP!

    • Steve Gordon says:

      Hi Phil, Greetings to England all the way from North Carolina. Looks like I need to start selling some Liquid Smoke here on Taste of Southern. You’re not the first to mention it wasn’t available. Ebay is pretty much like the Internet, you can find about anything you’re looking for. I’m glad you tried the recipe and liked it, and I do hope you’ll try some of our other recipes as well. Do stop by for another visit… real soon. Be Blessed!!! -Steve

  40. Christine Martin says:

    I have two Boston butt, one 8lb and one 6 lb. I have to have it ready by mid afternoon. I know different ovens cook at differently, but approximately how long would it take to cook these, as I have to come and go throughout the day (though my husband will be home) . What would be great would be if I could cook it half way the preceding day and the rest of the way the second day. Is that possible? Thank you !

    • Steve Gordon says:

      Hi Christine, It takes about an hour per pound if cooking low and slow around 250º. Still, the best thing is to always use a meat thermometer and just make sure you cook meat to the recommended temperatures… just to be safe. If you plan to cook both at one time, it will take longer of course so keep that in mind. Giving a cooking time is always a guess, use that thermometer, be safe and sure.

      Thank you for your question. I hope I answered in time for you and that you’ll come back and let us know how the recipe turns out. Do stop by often. Be Blessed!!! -Steve

      • Christine Martin says:

        Thank you for your response, we are having friends over Friday, so that’s great! The only other thing I’m wondering is if I can cook it partially on Thursday night (after turkey day) and finish it when we get back from Black Friday shopping (haha)

        Thank you again, and have a blessd Thanksgiving !

        • Steve Gordon says:

          Hi Christine, I think it would be best to just go ahead and fully cook the custard to begin with, that way you would know it was ready for when you needed it. I do hope it turns out alright for you. Have fun shopping and thanks again for your questions. Do let me know how it turns out and stop by for another visit… real soon. Be Blessed!!! -Steve

  41. Tina says:

    Hello Steve, from Rochester NY here, I just felt obligated to comment an tell you thank you for posting this awesome recipe! It’s so easy to follow with great pictures too. It really is the pulled pork for dummies guide haha. I used your recipe for my first ever attempt at pulled pork and only left out the liquid smoke since I forgot to buy it. Results were still fabulous. Tried again with it and WOW total keeper. I am going to try all your recipes. I trust your palate! ;)

    • Steve Gordon says:

      Hi Tina, I’m thankful you’ve found our recipes and happy to know that you tried the Pulled Pork BBQ. Happy to hear you liked it both with and without the Liquid Smoke. It’s just good stuff either way. Greetings to NY all the way from North Carolina. We get a good number of visits from folks your way and I’m thankful for each and every one.

      I do hope you’ll stop by for another visit… real soon. Be sure to let me know when you try some of our other recipes. Be Blessed!!! -Steve

  42. Nicole Mainey says:

    I made this for my husbands birthday party this past weekend, was a hit! Thank you for sharing, it will be made again! It was fantastic!

    • Steve Gordon says:

      Hi Nicole, Please tell your husband Happy Birthday for me. I hope he had a great one and I wish him many more Blessed Birthdays yet to come.

      I’m so glad you tried the Pulled Pork BBQ and happy to hear that you liked it. It’s my pleasure to share the recipe and your comments make it all worthwhile. Thank You.

      I do hope you’ll try some of our other recipes and I’ll be looking forward to your next visit… real soon. Be Blessed!!! -Steve

  43. Ava says:

    HI Steve, thank you for the inspiration ! glad to inform this aussie girl pulled off your recipe despite lack of liquid smoke !! we hadn’t heard of pulled pork before and recently I saw several photos of it come up on Facebook in the Food Porn page. Happy my googling led me to your recipe !! kids were stoked they were eating yanky food !!

    • Steve Gordon says:

      Hi Ava, I too am happy we’re showing up on Google. I’m glad you found us and that you were willing to try the Pulled Pork. I’m happy it turned out well for you and that the family enjoyed it. However, it ain’t “yanky,” it’s Southern all the way. (Smile)

      I do appreciate your visit and that you took the time to share your comments. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  44. Sun-Dee Chavis says:

    Bless you for the Eastern North Carolina sauce!!!!!! now i dont have to order it online!!! only way to eat BBQ!

    • Steve Gordon says:

      Hi Sun-Dee, Ha! I’m glad you can now make your own Eastern style sauce. I’m totally with you on it being the only way to eat BBQ. Good stuff!

      Thanks again for stopping by, I truly appreciate your comments. Be Blessed!!! -Steve

  45. Stephen Mooney says:

    Hi Steve,

    Hello from Dublin in Ireland. I am going to try your recipe but have hit a minor speed bump. We don’t have liquid smoke in ireland. Would any smokey bbq sauce suffice as a replacement?

    Many thanks,
    Stephen

    • Steve Gordon says:

      Hi Stephen, Greetings all the way to Dublin from North Carolina. I’m thankful you’ve found our site and honored that you’re willing to try our Pulled Pork BBQ recipe. You can certainly make this without the liquid smoke. It’s just basically a flavoring that gives food a bit of a smokey taste. I’d suggest just cooking without it and not adding some other BBQ flavor from a different sauce. You could certainly add your smokey BBQ sauce afterwards if desired.

      I do hope you enjoy it and I’ll be waiting to hear back as to how you liked it. Thank you for your question and I do hope you’ll stop by for another visit… real soon. Be Blessed!!! -Steve

      • Jean-Francois Belanger says:

        Greeting from Canada (the French part)! I couldn’t find liquid smoke either so I replaced it with smoked paprika. The results were pretty great.

        • Steve Gordon says:

          Hi Jean-Francois, Greetings to you all the way from North Carolina. I’m sorry you weren’t able to find the Liquid Smoke. It adds a hint of wood smoked flavor but isn’t really necessary. I’m glad to hear the smoked paprika worked out well and happy to learn that you tried our recipe. Do visit with us again real soon and try some of our other recipes. Be Blessed!!! -Steve

  46. Gina says:

    I found your recipe after the pork I bought was too big for my little crockpot. It turned out much better than the crockpot ever did! If I have the time at home, I’m certainly going to use your recipe from now on. THANKS!

    • Steve Gordon says:

      Hi Gina, I’m glad you bought too much pork and found us along the way. I really like this way of making the BBQ at home and glad to know you liked it too. Thank you for taking the time to share your comment and results. I appreciate your visit and hope you’ll stop by for another visit… real soon. Be Blessed!!! -Steve

  47. Josh says:

    Thanks for the incredible tips here! I made the pulled pork this weekend and followed the recipe almost to a tee, outside of using my own BBQ sauce. It was delicious! It tasted VERY authentic! The only “negative” in my mind was that the pork didn’t just fall off the bone and come apart like I had hoped. I cooked it around 6 hours (~5.5lbs). I’m curious to know why you don’t cover the pork for at least some of the time and if perhaps that would help? Or should I have just cooked it longer? It was definitely done and I was worried it would dry out. Thanks again for your help and can’t wait to make some of your other dishes!

    • Steve Gordon says:

      Hi Josh, Thank you for stopping by and for your questions. I don’t cover it in order for it to brown a bit more and create that “bark” on the outside. The goal is to get it to cook more like it would in a big grill instead of steaming it all wrapped up in foil.

      Did you use a thermometer to test the meat? Even though you cooked it a long time, it might not have been fully cooked down near the bone. Always test with a thermometer if possible. You want it to just reach the desired temperature and not overcook. Wrapping it in foil and letting it rest, it will continue to cook and even increase in temperature before it peaks out and starts cooling back down.

      Interestingly, most people think ribs are great if the meat is cooked and falling off the bone. The BBQ Championships look for meat that you can take a bite out of and it NOT fall off the bone. Still, you want to make sure it’s always fully cooked.

      I hope this helps. Thank you for sharing your results and your comments. I appreciate you taking the time to do that. I do hope you’ll try some of the other recipes and I’ll look forward to you stopping by again… real soon. Be Blessed!!! -Steve

      • Laura Lizotte says:

        I have this recipe in the oven now and am reading over the comments- I love the above pertaining to the great rib debate in my house…. I like to feel like a carnivore when eating ribs and sink my teeth into some meaty goodness on a bone…. my husband, a wonderful cook and ribmaster in our home, likes ‘fall off the bone tender’… well, bless his heart.

        Here I am in my apartment in Camp Humphreys, South Korea… and my house smells like BBQ. I have two smaller boston butts in there- not sure how that will affect cooking time… probably a total of 7 pounds or so. At 6 hours they are both at 173. I don’t like poking a bunch of holes in there but all the different muscles make me wonder if they all cook to the same temperature as one another, if that makes any sense. I have my oven at 275 because I think she runs on the cooler side. I think I have a couple more hours to cook and then another hour before we eat… I’ll be sure to post on how it comes out!

        • Steve Gordon says:

          Hi Laura, Greetings to Camp Humphreys all the way from North Carolina. Sounds like someone may be in the service, and if so, I’d just like to say Thank You for serving our country. Ever spend any time at Ft. Bragg, NC?

          If the house smells of BBQ, that’s a good thing… right? I do hope the Pulled Pork turned out great for you. I’ll be waiting to hear the results. Thank you for taking the time to share your comments, and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

          • Laura Lizotte says:

            Hi Steve, yes, my husband has served in the Army since 1999, I’ll pass along the thanks, appreciate them greatly. We have not been fortunate enough to have been at Ft. Bragg, I hear it is nice. We were at Hunter Army Airfield for several years in Savannah, and I have a dear friend , Michelle, in Lenoir, NC.

            We all really loved the pulled pork. It took nearly 11 hours @275 to get to 190 for my roasts. I was mopping and they got quite dark on the outside. I need to look at your rub, I may have more sugar in mine making it get darker- anyways, it did not taste burnt and the meat was juicy and tender. I am glad because there was a lot of surface area for bark as I went with two smaller roasts (all they had at the commissary) and skin down. It ended up being a late supper but it worked out for after sports and Ken working late.

            I will be doing this method again- it is against regulations for us to grill on our balcony and this just tastes like home. Thanks for a winning recipe and method. I really loved all the pictures and how you dressed the meat. I am sure I will do this time and again as this is the kind of meal I like to make to feed my large family of 7.

          • Steve Gordon says:

            Hi Laura, Thank you for stopping back by to share your results with us. Eleven hours was a long time. We cook a whole pig in less time than that with the cooker that I have pictured in the recipe article. We cook them “low and slow” at 250ºF and they are normally done in about 9 hours. But, I’m glad that they turned out well for you either way. I’m glad you liked them.

            Thank you for your return visit and for sharing your comments. And again, Thank You to you and the family for serving our country. I hope you’ll try some of our other recipes and that you’ll stop by for another visit… real soon. Be Blessed!!! -Steve

  48. Mike LaRue says:

    I think you should emphasize the Cole Slaw you picture used on the sandwich! Pork rules and there is no doubt your recipe rocks. However, people seem to discount the great sandwich toped with your favorite slaw recipe. Now you are living! Straight pork, baked beans and slaw is also hard to beat! Thanks for the GREAT article!!

    • Steve Gordon says:

      Hi Mike, Thank you for your comments and your compliments. I must agree, I prefer the BBQ Sandwich with Cole Slaw as opposed to just a plate of BBQ with slaw on the side. Sometimes, I might have mixed it together in my plate if bread or a bun weren’t available. In case you missed it, I do have a recipe for my Cole Slaw here on Taste of Southern. I hope you’ll check it out. I appreciate your visit and hope you’ll stop by often. Be Blessed!!! -Steve

  49. simone redburn says:

    Greetings from Mission,BC,Canada. Im just home from the shops with 50 bucks worth of pork shoulder. Thats quite a lot of pork ! I’ve tried making pulled pork quite a few times, but it usually ends up quite tasteless and therefore I whack a bunch of barbecue sauce on it and though enjoyable, I feel ashamed calling it pulled pork. This time I want to do it right, it is my sons 2nd birthday party tomorrow (mostly adult friends in attendance )I’m going to copy your recipe exactly as instucted .Your instructions are through and it made my mouth water
    just reading it can’t wait to get started I’ve got about 27 hours till the guests arrive…getting off the internet and into the kitchen !

    • Steve Gordon says:

      Hi Simone, Greetings from North Carolina. I do hope your Pulled Pork BBQ turned out well for you. I’ll be waiting to hear the results of your efforts. Please say Happy Birthday to the little one for us. Watch out… they grow up really fast.

      Thank you for your comments and for being willing to try the recipe. I appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Kelli says:

        Hello! I just made this recipe for my daughter’s first birthday party and it was amazing! I usually throw some pork in a crock pot with some bbq sauce but I had the time to do it right this time. Luckily I looked at your recipe a few days ahead of time and was able to replicate it. Yes, it’s time- consuming but totally worth it!
        My only flaw was this… Party was 12pm on Saturday so I did the cooking all day Friday… So I had to wrap the meat in sections infoil overnight and then reheated in on the stove with a little of the pan juices from the day before. I might have lost some moisture there. Any better suggestions for reheating in case I need to do it the day before again?
        Thanks again for the step-by-step with pictures- very helpful!!
        Kelli, Oreland, PA

        • Steve Gordon says:

          Hi Keli, I’m really glad you were able to try the Pulled Pork Recipe. Glad you liked it.

          In the future, if you need to cook one day and serve the next, hold off on pulling the meat apart until you’re ready to serve it. You would just pop the whole thing back in the oven for a few minutes to let it warm up, then pull it and season it. A bit more work at the wrong time, but should serve up just as moist. And, adding the pan juices back in helps for sure.

          I do appreciate you sharing your comments and results. Hopefully someone else will be encouraged to try the recipe. I do hope you’ll continue to visit with us… soon and often. Be Blessed!!! -Steve

  50. Holly says:

    This recipe changed my entire stance on barbecue. I used to say I don’t like barbecue, but the eastern North Carolina sauce used on this pork has me singing a different tune. I first made this recipe a couple months ago for my daughter’s first birthday, and it was a huge hit, I had people requesting I make them some, and even suggesting I open a catering company just because of this recipe. I’ve made it again today for another party, and although it is time consuming, it’s not a difficult recipe, and the pictures and step-by-step directions take all the guess work out of it. The results are well worth the time and effort. thank you for the best barbeque I have ever had!

    • Steve Gordon says:

      Hi Holly, Thank YOU for all the great compliments. You’ve made my day… can you see me smiling? I’m really glad to hear that you tried the recipe and that you liked it so well. Be sure to invite me to the opening of that catering company when you get it started. OK?

      Thank you for taking the time to share your comments and results. It’s always encouraging to hear one of our recipes turns out well when someone tries it. Makes the effort all worthwhile.

      Keep up the great work and be sure to visit with us again… real soon. Be Blessed!!! -Steve

  51. Chris says:

    Great recipe and step-by-step explanaition. I save this recipe and for sure I will try it one day. After all, that’s why I went looking for a recipe. However, so far I don’t have a meat thermometer. That could be a problem.

    • Steve Gordon says:

      Hi Chris, I’m glad you found the recipe and do hope you’ll give it a try real soon. I think you’ll really like it. Thank you for sharing your comments and I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  52. Alison says:

    Steve,
    Fantastic recipe. I made this pork this past Sunday and had an amazing football feast. I was using a boneless loin roast but cooked it ‘low and slow’ as you suggested and it turned out great. Love the Vinegar Based Sauce!
    So happy to be able to create this awesome BBQ in my Canadian kitchen!

    • Steve Gordon says:

      Hi Alison, Greetings from North Carolina all the way up to Canada. I’m always happy to hear that a recipe turns out well when someone tries it. I’m glad you selected the Pulled Pork BBQ and I bet it turned out really good with that boneless loin roast. I may be a bit prejudice but I think the Vinegar Based BBQ Sauce is the best. Of course, that’s our “Eastern North Carolina” version. There is a big rivalry here in North Carolina between the Eastern and Western parts of the state regarding their favorite BBQ sauce. I guess I’ll have to break down one day and do a version of the Western style here on Taste of Southern. Thank you for your comments and I do hope you will try some of the other recipes. I also hope you will visit with us often. Be Blessed!!! -Steve

  53. kathy says:

    Sooooo good….made it and it is now my ‘go to’ recipe for pulled pork’
    loved the pictures and instructions…..thx sooo much

    • Steve Gordon says:

      Hi Kathy, Thank you for trying the Pulled Pork BBQ recipe. I’m really glad you enjoyed it and delighted to know it’s now your “go to” recipe for pulled pork. That’s pretty cool. Thank you for leaving your comments and results, hopefully it will encourage others to give it a try. I appreciate your visit and do trust you will try some of our other recipes. Please visit with us again… real soon. Be Blessed!!! -Steve

  54. Jason says:

    Love this pulled pork recipe. Never used the mustard before but now it’s used every time. I’m only using the grill and oven now, no more crock pot. Thanks again.

    • Steve Gordon says:

      Hi Jason, I’m happy to hear that you have tried the recipe and liked it. The mustard really does add a little something extra I think. Thank you for sharing your comments and do visit with us again… real soon. Be Blessed!!! -Steve

  55. Pat Smith says:

    I tried the recipe for the pull pork Bar-B-Q. I prep the 10 pound pork shoulder on Thursday cooked it on Friday. I follow your directions to the letter. This was my first time ever cooking a pork shoulder. My husband and family said this was best pull pork they ever tasted thank you so much I will certainly continue to use the recipe you put on this site.

    • Steve Gordon says:

      Hi Pat, Thank you for your comments and for trying our Pulled Pork BBQ in the oven recipe. I’m delighted to know that it turned out so well for you and that you and all the family enjoyed it. Give yourself a “pat” on the back. I do hope you’ll give some of our other recipes a try and I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  56. DOY HUMPHREY says:

    Hello thanks for all the info on oven barbq cooking, really enjoyed your presentation. I have lived here in Phoenix Az since 1982 we were here less than a year and I knew we had to bring a pig cooker out here so we sent my brother back to buy one.
    we are from Fayetteville N C and always borrowed one when we wanted to cook a pig always a Christmas thing for my Dads birthday his birthday was 12-24 alot of good memories. When we got the pig cooker we started feeding the homeless on 12-24 and would bring my dad and mother out to enjoy the occasion.
    The first year we fed the homeless we did not know what we were getting into alot more people than we had planned for.
    The newspapers and TV station were looking for a feel good story at that time of year.
    The salvation army was there doing the wonderful job they always do, but they only had coffe, we had pig.
    One reporter wrote: when the Humphrey Bros came into the park the aroma of the pig floated across the park and it did not take long for the Homeless to leave the preacher for the PIG. Bless You, Doy

    • Steve Gordon says:

      Hi Doy, Thank you so much for sharing your story. I could just see all those folks turning away from the coffee line and heading for some pig. You made me laugh with that one. Thank you also for the work you have done in trying to help those less fortunate. That’s a great thing for you and your family to be doing. I hope you’re keeping that tradition alive.

      I’ve spent a good deal of time visiting around Fayeteville myself. It’s changed a great deal since 1982 as you probably already know. Military? And, where did you get that pig cooker from around Fayetteville?

      I’m glad you found the recipe and thank you for your compliments on our work. That means a lot to me. I hope you’ll give some of our recipes a try some time, keep up the good work. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  57. Tom says:

    Hi Steve, Great job on the oven cooked, great standby for apartment dwellers. Ate on that pig for a couple days before freezing the rest. Trimmed like you said before cooking and incorporated most of the fat after cooking Truthfully should have followed your lead and leaned it up some more. With this technique, the fat does not retain the flavor like cooking on wood or charcoal. Have never used liquid smoke before and may have gone a little lite. Froze the rest (about 2 lbs.) for the 4th. Thanks again for the great recipe.

    • Steve Gordon says:

      Hi Tom, Thank you for your comments about the Pulled Pork BBQ. It’s always good to know when someone gives one of our recipes a try and that it turned out well. I hope you enjoyed it on the 4th as planned and maybe your comments will encourage someone else to give it a try. We cooked a whole hog this past Saturday on one of my brothers big cookers for a large family gathering. When you can’t do it that way though… the oven method works pretty good in my opinion. Thank you for trying it out. Keep in touch and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  58. tom says:

    Steve, Thanks for the recipe. Have been away from “North Cackalacky” for a decade and had the hankerin for some “East Cackalacky” Q. Have a seven pounder in the oven now. Will let Y’all know how it turns out. Will probably pull some, chop some and mince some and play with the fat content before showin it off to my Okie friends. Would never have considered trying this in the oven until I saw your method. Made some creamy slaw to go along and some BBQ beans. Might even throw together some Banana pudding. Used to enjoy sitting in Ralphs BBQ “observing” the travelers from I-95 try it for the first time. Thanks again, tg

    • Steve Gordon says:

      Hi Tom, Sounds like you’re just gonna have a good old pig picking up your way, what with the BBQ, Slaw, Beans and Naner Pudding. I’ll be looking forward to hearing how the BBQ turns out for you. Those Cackalacky folks make some pretty mean sauce of their own of course. I’ve never been to Ralphs but we do travel I-95 up that way quite often with my brother helping him deliver his pig cookers up into Virginia. I do hope all your friends like the Q. Thank you for trying the recipe and for taking the time to share your comments. Don’t be a stranger, stop by for another visit real soon. Be Blessed!!! -Steve

  59. stephanie allen says:

    I tried this today and it was some of the best bbq I have ever had. I used to make it in the crock pot with some store bought seasoning pack and I have never tried it this way. I had a pork butt weighing over 6 pounds and I cooked it over 8 hours and the temp was 185 so I went ahead and took it out. I guess my stove just takes longer. This recipe and the sauce was very close to the bbq I get at our local bbq restaurant. Thank you so much and I will continue to find recipes on this site to make.

    • Steve Gordon says:

      Hi Stephanie, Thank you for your comments on our Pulled Pork BBQ recipe. I’m glad you gave the recipe a try and very happy to hear that it turned out well for you. I never have been big on making it in the crock pot. I prefer the oven when I can’t get it off of one of the bigger grills or a barbecue pit. Thank you for sharing your comments, hopefully, it will encourage someone else to give the recipe a try. I do hope you’ll try some of our other recipes and I look forward to you coming back for another visit very soon. Be Blessed!!! -Steve

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