This is my husband Jon’s version of pulled pork. Most of you may be used to a sweet BBQ style pulled pork but this one is less sweet and really showcases the flavor of the pork itself. It is a pulled pork that you can serve anytime of the year and not just at your next super bowl party. The secret to all pulled pork is cooking it low and slow. This is a recipe that is better done on a Sunday, when you have the whole day to spend cooking up a great meal. If you love pork, you have to give this recipe a try!
- Pork Butt ( 3 lbs )
- Butter ( 1 stick )
- Variety of fresh herbs ( Thyme, Sage, Rosemary )
- 6 Cloves of Garlic
- White Wine ( Chardonnay )
- Tin Foil
To make this dish is very simple. It takes a long time but is a very set it and forget it type of roast.
- First you want to preheat your oven to 270 degrees.
- Next finely chop the herbs, about a handful of a mix of them. Also finely chop the garlic. Mix it with the butter to form a well mixed herb garlic butter. Blend in a few pinched of salt and pepper.
- Now rub the pork butt all over with salt and pepper. Coat the whole butt with the butter.
- Tear a long strip of tin foil and fold in half. Place it in a baking pan and place the butt on top. Wrap the butt up in the foil and pour into the pouch that has been formed about a half cup of wine. Finish wrapping the butt up and place in the oven.
- Let the butt roast low and slow for about 8 hours.
- Once done, take out the butt, place on a cutting board, and pull the pork apart into shreds.
- Serve with roasted potatoes and vegetable and enjoy!