Do you have a crockpot/slow cooker?

If so, get a can of Coca Cola (not Diet Coke, because you need the sugar), pour it over the pork and cook it on a very low setting for at least 8 hours, until the pork shreds easily.

Take the pork out of the pot, leave it to rest, then remove all fat. Shred the meat using a couple of forks.

Pour away the cooking liquid. Return the pork to the pot with a cup of barbecue sauce and (optional) a splash of bourbon. Cook on low for another hour or two.

Serve on buns, with onions.

I made this for George and he said he'd never tasted pulled pork like it. And coming from an Ohioan of Czech and German descent, with his experience of all things pork-related, that was some compliment.

And the best thing about this recipe is that you don't really have to do any work other than put the meat in the pot, take it out, put it back again.

Well, the BEST option, which takes a hell of a lot of work and requires a smoker, would be North Carolina style pulled pork.

However, if you want something you can do easily indoors in your oven, it's hard to beat pernil.

My brother makes an absurdly simple recipe for pulled pork. It does nothing to show off your cooking skills, but it's too delicious to leave out of the thread. Here's my brother's description of the recipe, and he points out that it is "simpler to make than a gin and tonic (and has fewer ingredients)."

Basically, you turn the oven to ~250 F, pour a bottle (or two) of good-quality barbeque sauce (or your favorite barbeque sauce recipe) over a big chunk o' pork butt/ pork shoulder in a deep casserole with a tight-fitting lid, put on the lid, and bake it all afternoon.

Gingerly, take the meat from its saucy bath. The meat just falls apart into a tangle of tangy shreds drenched with sauce.

Serve it with big rolls, a dish of extra sauce, pickles, cole slaw, whatever you associate with barbeque. The night my brother first served it, he gussied it up with beautiful fixin's like sliced ripe tomatoes and farmstand onions, but the crowd really found the pulled pork too good to muddy with accessories.

I'm not an enthusastic meat-eater in general, but I fell upon this stuff like a wolverine. It's unreasonably good.

oh my good, coke and pork? That's mad. (and I might have to try it).

For this you need one of those decent pots with lids. You know the kind.

and: 2 large onions, sliced to chunks
1 boneless pork shoulder roast
some salt and pepper (a pinch of each)
One jar of apple jelly (12 ounces?)
1/2 cup of chicken broth, or if you if you have handy sweet white wine.
2 tablespoons of that grainy kind mustard. I might add more, it's my fave part.
Arrange the onion bit like a bed in the bottom of a large slow cooker. Wash the roast, put on bed, and put the rest of onions on top. Combine remaining ingredients in a cup; pour over the roast. Cover and cook on high heat (like really ROAST) for 2 hours. Cover and set on low, go out for a walk for like six hours, return.. DINNER!

ps - apple jelly can be replaced with chunked sweet autumn apples but must be doubled if apples are fresh.

I've never cooked it. All these sound great.

So do these, from Epicurious:

Garlic-roasted pork shoulder
Cider-braised pork shoulder with carmelized onions
Pibil
Braised pork with grapes and balsamic vinegar
Braised pork with hoisin and scotch

You could also use Dr. Pepper instead of Coke to cook that pork in. Yummina!

You'll want to make sure you braise it, which means it cook it in a covered dish with liquid over a low heat, for a long time. This will help the connective tissue break down and you'll get a much tastier dinner.

This is giving me a mad jonesing for pork!

Oh wow, these all sound amazing. Makes me wish I had a dozen roasts to experiment with. I knew y'all'd come through!

I made this not too long back. (I know, I know, it's Martha Stewart, but it was a guest's recipe, if that helps.) I don't think it matters that it's pork shoulder instead of butt (I used cut-up pork chops). Turned out quite yummy (and spicy).

I'm gonna have to try that pulled pork, too, though, ej...

Save a couple pounds raw and make this.

Seriously. It is awesome.

Jeebus, that looks good, plinth (as does the recipe you suggested, Pips.) Damn.

I think I'm going to go with the pulled pork suggestions, as I'm hosting a birthday dinner for one of the guests Sunday night, so Monday will be lazy and full of guests, and a mess of pulled pork sandwiches sounds perfect for Monday lunch--easy comfort food with minimum mess and only one pot to wash. Mmmmm. Plus, the birthday guy's gf tells me he adores pulled pork. I would never have thought of that on my own, so thanks! I can even make crusty buns in advance to go with it. I may even get all fancy and make the bbq sauce.

I do love me a MeCha recipe swap. Next trip to town I'm getting more porky goodness so I can try out some more of these recipes.

BTW, typing 'pulled pork' that many times seems slightly obscene. Heh.

I've been a hankerin' to try the Zuni Mock Porchetta.

*drools all over keyboard*

Ok, so you all inspired me to buy a pork shoulder and things i never buy like coke and bbq sauce. i hope this works.

So, it's been slow cooking in Dr. Pepper for over 8 hours. Surprisingly i got it in the packed fridge for all the other steps tomorrow.
If it's gonna blow up or turn into cosmic sludge because of this, tell me now.
i think my low setting might be a bit high.