Pulled pork is one of those great meals that serves well for 2 or 200 hungry folks! Easy to make with a simple recipe.

What cut of pork to use? First let me acknowledge that different parts of the country use different names for the same butcher cut. I use pork shoulder blade roasts, also referred to as a Boston Butt. It’s a well-marbled, flavorful, and cost-effective cut from the upper part of a pig’s shoulder. Pork loin (roast) doesn’t have the marbling that adds so much to the flavor. Sobey’s and Safeway have them on sale frequently, to make it an even better deal.  

What’s the best way to cook it? The best way is always the way that best fits your taste and your time.  

• Oven (Low & Slow): Roast at 250°F–325°F for 4-8 hours (roughly 30-60 minutes per pound) until the internal temperature reaches 195°F–205°F  
• Slow Cooker: Cook on Low for 8-10 hours or High for 5-6 hours to 205° F 
• Slow Cooker, Frozen: From the freezer into the slow cooker, on high for 8-9 hours, or until internal temperature reaches 205°F 
• Smoking: Smoke at 225°F–250°F until the internal temperature reaches 205°F 

Preparation

• Wash the meat thoroughly after unwrapping it from packaging
• Scrape all sides of the roast with the angled blade of a knife to remove grist
• Pour ½ inch of water in slow cooker
• Set slow cooker temperature to appropriate setting: low temperature for slow cooking (7-9 hrs) fresh meat, high temperature for faster cooking (5-6 hrs), or high temperature for cooking frozen roast (8-9 hrs)
• Insert a wireless thermometer into the roast to monitor internal temperature

Cooking

• Set your timer, anddream about how good your dinner will be! 
• Check the slow cooker occasionally to ensure there’sa bout ½ inch of water in the bottom of the cooker or roast pan 
• Turn the cooker off when the thermometer reaches 200° F
• Rest the roast for 15-20 minutes
• Remove the roast and placeon a cookie sheet or lipped pan 
• Use your BILLY-Joe's meat pullers (or destroy another pair of your dinner forks) to pull the pork by using one puller to hold the neat while you pull the meat apart with the other puller
• Remove the bones and pieces of fat from the pork and set aside for the compost
• Place the pulled pork back in your slow cooker turned on low
• Add some BILLY-Joe's BBQ Sauce and stir thoroughly, a little at a time to ensure its flavored to your taste. In total you’ll use about 3-500 ml per 2kg of roast 
• Stir it up a few times as you bring the meat to a preferred temperature
• Use tongs to place Billy-Joe's Pulled Pork on your bun
• Enjoy!!!!!