Your new favorite healthy snack will be puffed black eyed peas, which are crispy on the outside and creamy on the inside. These peas may add a delectable texture to soups, salads, and snack mixes when cooked in the air fryer to produce a golden, savory shell. And what’s not to love with just 3 ingredients?
| Prep Time: | 15 mins |
| Cook Time: | 12 hrs |
| Total Time: | 12 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 tablespoons dry barbeque rub, or more as needed
- 1 (3 1/2) pound bone-in pork shoulder blade roast
- ½ teaspoon liquid smoke flavoring, divided
- 1 cup water, divided
- ¾ cup barbeque sauce, or as needed
- salt and freshly ground black pepper to taste
- 12 soft white hamburger buns
- ¾ cup barbeque sauce, divided
Instructions
- Preheat oven to 210 degrees F (100 degrees C).
- Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
- Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.
- Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.
- Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
- Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.
Nutrition Facts
| Calories | 344 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 17 g |
| Saturated Fat | 5 g |
| Sodium | 1332 mg |
| Sugars | 8 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I make it exactly per the instructions, however I usually only have room for 1 ramekin in my Dutch oven. My kids and I love this! I know it’s not as good as using a smoker, BUT I work 2 jobs and am a single dad. So this is perfect for us !
A simple and flavorful recipe that I’ve already made 4 times in two months. Great flavor with just the right level of smokiness. We didn’t even need to add the bbq sauce, it was fantastic without it. Highly recommend it.
I’ve made this recipe several times and always hear that it’s the best pulled pork ever. Couldn’t be easier. I put it in the over over night, and the work is done the next morning.
It fell right off the bone! Very easy to make, pop it in and forget about it. I included an onion and a head of garlic when roasting.
This is my go to recipe for pulled pork. I found this years ago and just love the flavor, as does everyone else that I serve it to.
This recipe is FANTASTIC! I made a 5.5lb bone pork shoulder roast. The only thing I changed was adding more liquid smoke in my ramikins. Cooked it for 12 hours at 210 degrees. Only thing I didn’t like was getting it in the oven at 5 am this morning LOL!! OOOOMG! Perfect pulled pork, tender, juicy. Fed 7 of us with leftovers. Thank you Chef John for a great and easy recipe!
This is my second time making it in 4 days. It is THAT good. I didn’t change anything. It wasn’t soggy like most my pork turns out. Superb. It is even better cold the next day. (at the beach) Thank you, Chef John!
Great recipe! I didn’t have any Liquid Smoke, so I substituted Worcestershire sauce, still tasted fine! I recommend saving the juice at the end of the cook that accumulates in your Dutch oven, defat it, and mix it some back in when serving. Delicious!
We apply this to have a Boston butt roast. It was absolutely Socias. So tender you could cut it with a fork. I highly recommend the recipe and the method of preparation. Did not even have a dirty roasting pan when we were done. Give it a try when you’ve got all day to cook a piece of meat.
It is OK. Not nearly as good of truly slow-cooked smoked pulled pork but it is a lot easier than that method also. Would only recommend if you do not have a smoker.
Was GREAT! falls off the bone and so tender. I’m not sure if its any different than just sticking in my InstantPot for roughly an hour though which may prevent me from making again. Not knockin on the recipe though cause it was delicious!!
This is the best pulled pork I have ever made, and it was so easy!
10/10 the best I’ve ever had
I made this recipe, I used 2 roasters w 2- 8.5lb pork butt roasts. I dry rubbed them & placed in refrigerator overnight. I set on racks but were low racks I read some reviews talking about high racks with layering onions so I scattered onions on & around. in 1 roaster I was able to put an oven proof dish w liquid smoke & water. the other I put water & liquid smoke around roasts. cover w lids placed in 225° oven overnight for 12hrs. I read reviews about all the “liquid and fat”, well I’m wondering what happened? see photo. the roast both registered 220° insta-read thermometer. I thought great dried out. the roast w dish of liquid smoke the pan was burned (ruined?)the 1 w liquid added to pan had maybe doubled the liquid?….I removed roasts as they fell apart and shredded them taking little samples…the roast were so moist tender & flavorful…I used sweet baby Ray’s bbq sauce to just wet some of it and let people add to their sandwiches I’ve gotten rave reviews on the roast. * the one in burnt pan wasn’t burnt or dried out I combined w other pulled roast cant tell the difference! will make again, just wont use dish. side not pan came clean w 2 rounds of heavy baking soda a plastic scraper & lots of elbow grease
I made this today with a 9 lb pork shoulder. I seasoned the meat last night with a not too spicy rub concoction I found on the internet and refrigerated it. At 3am I put the meat into my Lodge 7 qt dutch oven (along with the liquid smoke ramekins). At 3pm I checked it and it was ready to eat. I left it in the oven until 4pm because we weren’t eating until 4:30pm and it didn’t ‘overcook’. I used Sweet Baby Ray’s BBQ sauce with it and it was wonderful. This was my first time making and eating pulled pork. I made a copycat KFC coleslaw to have with it. I have a lot of leftovers which I’ll freeze for another time. This was a very economical meal. The shoulder was only .99/lb “this week”. I live in the Greater Boston Area. I should probably grab another one soon and freeze it. My only problem with this recipe is the 12 hour cooking time. I’m not an early morning person. I’m wondering if this could cook from 10pm thru 10am and be reheated in the afternoon for dinner.
Taste delicious. I feed a total of 8 adults and we all agreed this was one of the best pulled pork BBQs we have had. Used an equal mix of Sweet Baby Ray’s Honey BBQ and their regular BBQ. Made this again on 12/14/19 for a crowd of 100 and received a lot of complements. I use Bad Byron’s Butt Rub and put a generous amount on all sides in step 2; and ends up being more then what the recipe calls for.
We dropped the temp to 200 and let it cook about 2 hours longer. It was very flavorful and moist. I left the BBQ sauces for the guests to add on their own since it was for a kids party.
Yummy & moist! I didn’t try the liquid smoke & water but I will next time.
My husband declared this the best barbecue I’ve ever made (almost restaurant quality!). He thought the taste and texture were miles ahead of the slow cooker barbecue I usually make. The smokiness was very subtle–not as much as I expected–though I probably shouldn’t have expected much without a real smoker. Like I others, I used the rub recommended by Poshlynne, but I think other BBQ rubs would have worked just as well. After draining the liquid and skimming off the fat, I had almost 2 cups of liquid, which can be used as a broth in other recipes.
It was very good, but the amount of work, considering leaving oven on all night, it was good, I had to cook my in a big roaster with lid, also purchase the ramekins, as I did not have them, never used them before, I also added some onion & fresh garlic to the pan, as per many reviews I read, cooking the pork in a rack above the juices. I also followed many others here and prepared my own BBQ rub, Once it was done, I shredded the meat & put it in my crockpot, as I was bringing it to a family gathering, it was better once it set in the warmer with some BBQ sauce & I also added some of the juice from the roasting pan, so the meat would not be too dry….but my family, still prefers the one I make in my crockpot better.
We have made this several times for parties, family meals, everything. I have used pork as well as beef brisket and it always comes out perfectly. Going to use this cooking method on the pineapple pulled pork al pastor.