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Ape's Pulled Pork


"After a few years of perfecting, here is everyone's favorite (that's had it) pulled pork recipe. I will give detailed instructions on the smoking/bbq version, and a shortcut that just uses the oven."
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20 h 10 m servings 224 cals
Original recipe yields 20 servings

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  • Prep

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  1. Mix creole butter and jalapeno marinade, beer, honey, soy sauce, and Worcestershire sauce in a large cup. Fill marinade injector with beer marinade. Place pork shoulder in a baking dish; inject with marinade. Cover and marinate in the refrigerator for 8 hours.
  2. Preheat oven to 225 degrees F (110 degrees C). Transfer pork to a large roasting pan and tightly cover with aluminum foil.
  3. Bake in the preheated oven until very tender, about 12 hours. Drain and discard about 3/4 the pork juices; shred pork.


  • Cook's Notes:
  • I like to use a grill and get my charcoal going, then I cover the coals with a thin layer of 2:1 hickory to mesquite chips. Add more wood later to maintain smoke. After two hours, turn pork over and into a foil roasting pan, then smoke for another two hours. Remove and cover with foil, making a good seal. Bake for 8 hours in oven on 225 degrees F (110 degrees C).
  • Drained pork juice can be used for cooking beans.

Nutrition Facts

Per Serving: 224 calories; 14.9 g fat; 4.6 g carbohydrates; 16.4 g protein; 63 mg cholesterol; 394 mg sodium. Full nutrition

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Read all reviews 2
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That was truly disappointing. I will not be doing that again.

First things first and this injection was excellent. Where the confusion came in for me is in the smoking directions. 4 hours on a smoker and then another 8 hours in the oven would be overkill....