Slow roasted pulled pork

Prep Time: 8 hours
Serves: 28-32 people
Serving size: ¼ lb.

Needed:

7-8 lb. Pork Roast, Shoulder or Butt
1 pack of Marjorie’s Pulled Pork Dry Rub
2 Bottles of Marjorie’s Original BBQ Sauce

Cooking Instructions:

• Rinse and pat roast dry

• Rub the dry rub all over the roast, leave fat side up

• Marinate at least 8 hours covered in the refrigerator

• Before cooking, let roast temper for 1 hour

• Preheat oven to 250 degrees

• Bake roast uncovered (fat side up) for 7-8 hours (approx. 1 hour per lb.)

• Using meat thermometer, check internal temperature of roast

• Roast is done when internal temperature reaches 190-200 deg

• Remove from oven, loosely cover with foil and allow to cool for at least an hour

• Slice the crispy skin off the top of the roast

• Scrape the fatty part from inside the skin, chop up the skin and add back to the meat once pulled apart

• Use forks to pull the roast apart

• Generously add Marjorie’s Barbecue sauce for the best pulled pork ever!