Slow Roasted and Simmered Pulled Pork


This recipe is one of my favorite dishes, pulled pork simmered in barbecue sauce. This is what I use to think Alabama Barbecue was, I did not learn about the mayonnaise barbecue until much later in life. My mom always made barbecued pulled pork this way, and it was such a treat.

For this recipe, you can use your favorite barbecue sauce, or make your own.  I do not have a particular favorite sauce, but I do like to try different ones, or combine different sauces to achieve different tastes. This time, I used Country Bob’s all purpose sauce to create a wonderful barbecue sauce (which has been the best I’ve had yet). You should use a whole bone in Boston butt for this dish, using a boneless will save time, but the end result will not be as tender. Note: Using a whole shoulder takes a long, long time to come to temperature. I start this recipe 3 days prior. I also use an oven thermometer with a probe that is on a wire, this way you check the temperature on the digital read outside of the oven without ever having to disturb your meat.

recipe photo

Slow Roasted and Simmered Pulled Pork

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For the Roast

1 whole bone in Boston Butt
Southern Spice Blend, enough to rub the whole shoulder
Roasting pan
Internal thermometer


2 small cans tomato paste
3 cups water
1/2 cup brown sugar
1 cup Country Bob's all purpose sauce or steak sauce

Instead of this sauce recipe:

You can use Country Bob's Barbecue Sauce, or your favorite barbecue sauce
Your Crock-pot


1. Preheat oven to 225 degrees.

2. Rub shoulder and place on rack in roasting pan. Cover with foil and place internal temperature probe into the center of the meat close to the bone.

3. Wait for temperature to reach 195 degrees, or until pork easily falls apart. This is going to take a long, long time. I put my butt in the oven in the evening, and it cooks all night, and most of the second day. Depending on size, I would set aside 24 hours for roasting and resting of the roast.

4. You can stop here, and have a the best pulled pork you've ever tasted, or you can pull what's left of the pork apart and place in your crock-pot. Add your favorite barbecue sauce (you might need to add additional water to account for evaporation) and simmer for 2-3 hours on low. Enjoy with your favorite sides, or in a sandwich.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  21 Responses to “Slow Roasted and Simmered Pulled Pork”

  1. lululu — September 10, 2009 @ 6:42 pm

    wow, 24 hours!!! i think i gotta start cooking now! 😀
    .-= lululu´s last blog, Rosemary and Garlic Focaccia =-.

  2. Kelly at Crock Tease — September 10, 2009 @ 6:54 pm

    I’ve never heard of “mayonnaise barbeque.” Maybe because I’m from Tennessee?
    .-= Kelly at Crock Tease´s last blog, Red Velvet Cake Bread Pudding with White Chocolate =-.

  3. Short and Bald — September 10, 2009 @ 8:56 pm

    yummy, yum yum. this will go well with your ‘Lemon Poppy Seed Cole Slaw’ ^^
    .-= Short and Bald´s last blog, Taiwan: Lunch at Gu Shine via Flushing, Queens, New York =-.

  4. Cookin' Canuck — September 10, 2009 @ 9:55 pm

    This looks like a crowd-pleaser! What a flavorful recipe.
    .-= Cookin’ Canuck´s last blog, Soft Chickpea Focaccia (Farinata) with Rosemary, Zucchini, & Roasted Red Peppers Recipe =-.

  5. The Klutzy Cook — September 10, 2009 @ 10:20 pm

    I’ve never heard of pork cooked this way or for sooooo long. What a great recipe, thanks for sharing.
    .-= The Klutzy Cook´s last blog, Bacon & Egg Breakfast Muffins =-.

  6. Divina — September 11, 2009 @ 3:28 am

    This is a tempting dish. Lots of flavor. I think this would go well with your poppy seed coleslaw.
    .-= Divina´s last blog, A Taste of Yellow: Tropical Fruit Salad for LiveSTRONG =-.

  7. TasteHongKong — September 11, 2009 @ 5:41 am

    So you have got that 24-hour tempting smell inside your house?!
    .-= TasteHongKong´s last blog, Hello world! =-.

  8. Alta — September 11, 2009 @ 8:21 am

    As Divina said, this would pair wonderfully with your cole slaw. That, and some yummy potato salad!
    .-= Alta´s last blog, Vegetarian Bean and Pumpkin Chili, plus a Gluten-Free Cheddar Serrano Biscuit =-.

  9. Natasha - 5 Star Foodie — September 11, 2009 @ 10:49 am

    Oh, wow, pulled pork sounds excellent! This is a great recipe and I love the mix for your bbq sauce!
    .-= Natasha – 5 Star Foodie´s last blog, Magic Number 9 =-.

  10. Tina Marie — September 11, 2009 @ 10:50 am

    This would great to take tailgating after it’s simmered. Man, I’ll bet that is delicious.
    .-= Tina Marie´s last blog, Parramore’s Restaurant – Blountstown Florida =-.

  11. Biz — September 11, 2009 @ 3:54 pm

    I love pulled pork, but grew up on my grandpa’s recipe, which is a North Carolina version with vinegar, Tabasco and crushed red pepper – served with coleslaw on a soft white bun.

    Okay, now my mouth is watering!

    Happy Friday!
    .-= Biz´s last blog, Are you ready for some . . . =-.

  12. sizzlechef — September 12, 2009 @ 6:03 am

    Juicy ! Thank you for sharing. Cheers !
    .-= sizzlechef´s last blog, Orange n Beans Gravy Rice =-.

  13. Jessie — September 12, 2009 @ 8:29 am

    whoa! 24 hours of slow cooking??? now that meat has to be so tender and juicy! I think the longest I have used my slow cooker was for at least 8 hours.
    .-= Jessie´s last blog, Bacon, Potato and Cheese Waffles =-.

  14. The Faithful Foodie — September 12, 2009 @ 4:15 pm

    This looks wonderful and would be great for tailgating at the football game!Go Bucks!

  15. [email protected] — September 12, 2009 @ 3:58 pm

    Hubby & the teenager would love this!!! It’s going on my “must make” list…
    .-= [email protected]´s last blog, Andrea’s Recipes =-.

  16. The Faithful Foodie — September 12, 2009 @ 4:17 pm

    This would be wonderful for tailgating before a football game! Go Bucks!!!
    .-= The Faithful Foodie´s last blog, Oven Roasted Vegetables and Italian Sausage =-.

  17. maris — September 16, 2009 @ 10:44 am

    I just came across your blog and I love your sauce creation. There are so few good southern-inspired restaurants in NY so you can never have too many of these home cooked recipes.
    .-= maris´s last blog, Copycat Caprese: Smitten Kitchen’s Cubed, Hacked Caprese =-.

  18. Nicole — September 16, 2009 @ 10:52 pm

    I just found your awesome site and can’t wait to begin trying your delicious looking recipes! My hubby loves pulled pork and has been asking me to make it for a while…this looks so yummy I’ll just have to make it very soon!
    ~~~Great Site~~~

  19. The BBQ Grail — September 19, 2009 @ 4:48 pm

    Country Bob’s is a very nice sauce. Your pulled pork looks good. And thank you for not calling this “BBQ.”
    .-= The BBQ Grail´s last blog, Labor Day 2009 Steak Dinner =-.

  20. This slow cooked saucy pork you got here sounds fab! I bet the flavor is wonderful. xo

  21. MeatHub Inc. — October 4, 2010 @ 1:17 pm

    I absolutely love slow roasted-pulled pork. There’s nothing better 🙂

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