Crispy oven pulled pork from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 199) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chipotle chile powder for cayenne pepper. Pork marinates at least 6 hours or overnight.

  • mimisingh on March 28, 2026

    Messed this up but can tell the flavor was nice. Dropped the temp for convection but I think it ruined the cook time and made all the early flavor dry out and the top brown way too much. Will try again soon since the actual preparation is pretty easy.

  • Renkai on October 24, 2025

    Unless it’s a complete blind spot for me, there’s a 1/3 cup water in the mop not on the ingredient list. No big whoop, just messed with my mental math a little. Yummy recipe, super adaptable to use up whatever spice blends hanging out in cupboard.

  • Soulkitchenjen on August 31, 2025

    This recipe is absolutely fire. I had an over 6 lb piece, so I doubled the rub. Cook time was the same. Definitely wasn’t “crispy” but nobody was complaining. Didn’t need the extra mop or barbecue sauce (and I love barbecue sauce). 10/10 would make again.

  • Lepa on February 21, 2024

    This was delicious - and very rich. I followed the recipe exactly and wouldn't change anything. We used little Hawaiian rolls for the sandwiches. It was a really good dinner and even my youngest, who often doesn't like meat, ate three sliders.

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