On 2004-07-15, Rona Yuthasastrakosol > wrote:
> "Donna Rose" > wrote in message
> k.net...
>
>> I just did my first-ever pulled pork butt two weeks ago. And yes, I did
>> it in the oven as I don't have a smoker. I didn't dare talk about it on
>> alt.food.barbecue, but for oven prepared pork, it was out of this world.
>>
>
> Did you post your method? I don't have a smoker, or even a barbeque. I do
> have an oven, though, and pulled pork is almost impossible to find in Japan.
> I'd love to emulate your pulled-pork success. Sometimes I get a craving fo
> it, and feel I should indulge (though making pulled pork for one--I wonder
> how long it would take me to eat the whole thing?)

This is no big deal. It has, in fact, been discussed on afb. Anyway, just
take a bone-in pork shoulder (butt, Boston, whatever they're calling it over
there), cover with rub of your choice, let sit overnight in fridge (opt),
then put in oven, fat side up. Bake at any temp between 225-350 deg F
(depending on how long you want to wait) till bone turns freely in roast.
That's it. Pull apart and eat.

nb