Either way, check on the pork every hour after 7 or 8 hours because, if your oven is like mine, it might shut itself off after so many hours at such a low temperature. Trust me, you don’t want ...

Here's how to make tender pulled pork in your oven: ... (5- to 6- pound) pork shoulder, bone-in and skin on 1/4 cup granulated sugar 1/4 cup kosher salt 1 tablespoon coarse black pepper ...

The best way to reheat pulled pork is in a 250-degree oven. Combine the pork and sauce and place in a shallow baking dish. Cover with foil and bake for 20 to 30 minutes, until warmed to 165 degrees.

A recent 8.43 pound bone-in pork butt roast yielded more than 4 pounds of pulled pork after a slow-roast in the oven. Most was divided into vacuum-sealed packages and frozen for quick dinners.

You should be able to find a bone-in pork shoulder (or pork butt) in any grocery store. The Kroger in my town often has them on sale as well, meaning that this piece cost me about $15 before tax.

Let's look at some of our favorite pork chop cooking methods, and how to ensure a perfectly delicious, tender dish every single time. The post How to cook pork chops: Your complete guide to 4 great ...

After an hour or two, you can transfer the pork to a Dutch oven and pour in a half-inch of water, stock, soda or cider, slipping in onions or garlic if you like.

4. Cover dutch oven with lid. 5. Roast pork at 350 degrees for 2 hours, checking through the roasting process to ensure there is still enough liquid to prevent scorching.

Preheat the oven to 350 F. Place the attached buns on a cutting board and slice them in half horizontally, careful to keep them attached. Carefully move them to a baking sheet.