Pulled Pork
Chef: Megan Richmond
Recipe Rating (overall):
Ingredients:
- 3 lb pork roast, preferably shoulder or Boston butt
- 3 tbsp paprika
- 2 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 2 tsp coriander
- 1-2 tsp coarse sea salt
- 1 tsp dry mustard
- 1/2 tsp black pepper
- 1 cup apple cider vinegar
- 1 cup ketchup
- 2/3 cup brown sugar
- 6 tbsp brown mustard
- 6 tbsp Worcestershire sauce
- 6 cloves garlic, crushed
- 1-2 tsp salt
- 2 tsp cayenne
- 1 tsp black pepper
- Pan drippings from pork
Directions:
Mix the dry rub ingredients in a small bowl. Rub all over pork. Wrap well in plastic wrap and refrigerate for at least 1 hour, but preferably overnight.
Put pork in a roasting pan and roast uncovered at 300 degrees for about 6 hours. The internal temperature should be at least 170 degrees, but cook until it is falling apart.
Once the roasting is done, allow pork to settle for about 10-15 minutes. Then using 2 forks, pull the meat. Basicaly hold the pork with one fork and use the other to pull away shreds. Place shredded pork in a large bowl.
Pour any drippings/ liquid from the roasting pan into a small saucepan. Deglaze the roasting pan with about 1 to 1-1/2 cups hot (near boiling) water. Basically this means pour the liquid in the pan and scrape off any browned bits of pork into the liquid. Boil, until it reduces by half.
In a medium saucepan, combine all barbecue sauce ingredients. Bring to a boil stirring constantly. Turn down heat and simmer for 10-15 minutes, until sugar has completely dissolved and sauce has thickened slightly (it will turn into a sauce consistency as ingredients combine). Add the reduced pan dripping saucepan contents into the barbecue sauce. Cook over low heat for about 10-15 minutes, allowing sauce to bubble, so it thickens.
Pour sauce over shredded pork. Serve over Hawaiian rolls or hamburger buns.
Mix the dry rub ingredients in a small bowl. Rub all over pork. Wrap well in plastic wrap and refrigerate for at least 1 hour, but preferably overnight.
Put pork in a roasting pan and roast uncovered at 300 degrees for about 6 hours. The internal temperature should be at least 170 degrees, but cook until it is falling apart.
Once the roasting is done, allow pork to settle for about 10-15 minutes. Then using 2 forks, pull the meat. Basicaly hold the pork with one fork and use the other to pull away shreds. Place shredded pork in a large bowl.
Pour any drippings/ liquid from the roasting pan into a small saucepan. Deglaze the roasting pan with about 1 to 1-1/2 cups hot (near boiling) water. Basically this means pour the liquid in the pan and scrape off any browned bits of pork into the liquid. Boil, until it reduces by half.
In a medium saucepan, combine all barbecue sauce ingredients. Bring to a boil stirring constantly. Turn down heat and simmer for 10-15 minutes, until sugar has completely dissolved and sauce has thickened slightly (it will turn into a sauce consistency as ingredients combine). Add the reduced pan dripping saucepan contents into the barbecue sauce. Cook over low heat for about 10-15 minutes, allowing sauce to bubble, so it thickens.
Pour sauce over shredded pork. Serve over Hawaiian rolls or hamburger buns.
Serves 15
Preparation Time: 1.5 hours, overnight
Cook Time: 7 hours
Cook Time: 7 hours
Category:
Main Courses
Ethnicity:
American