Dangerously good pulled pork

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Dangerous, delicious, damned near sinful!! This pork will keep you coming back for more, or eat your fill before you even make your plate. I’m telling you, I couldn’t keep my hands off of this thing when it came out of the oven. I had to put it in the dining room to cool, so I wouldn’t eat all the bark :p

As good as the pork is on its own, the sauce is what makes it, seriously, you could bottle it….. Or dip anything and everything in it. It’s tangy, sweet, spicy awesomeness. Seriously, you’ll want to drink this stuff, I’d strongly advise against it, but I want to as well, so no harm no foul 😉

The hubster loves this, as do I. It feeds a lot, so it’s great for parties, football games, fight nights, or just a lazy Sunday (so that you can keep the leftovers for yourselves 😉 )

Recipe___

PORK

1 – 5-7lb pork shoulder or boston butt roast (bone in and trimmed)

DRY RUB

Paprika, garlic powder, dry mustard, brown sugar, salt, red pepper

SAUCE

Apple cider vinegar, brown mustard, ketchup, brown sugar, salt, red pepper, black pepper, minced garlic

COLE SLAW

shredded cabbage, mayo (I use Karft w/oilive oil Reduced fat) , apple cider vinegar or lemon juice, sugar (splenda), salt

THIS IS HOW WE DO IT..

Mix together dry rub and season meat liberally. Cover with plastic wrap, and let sit in refrigerator for at least an hour and up to overnight. When ready to start cooking, remove from fridge about 30 mins before putting it in the oven to let it come up to temp a bit. Preheat oven to 300′ F, and place pork roast in roasting pan. ( I don’t use any racks or foil, because I trim the meat very well before seasoning, and I want the little bit of yummy bits on the bottom of the pan to add to my sauce). Once oven is ready, place pork in oven and forget about it for a good 5 hours, depending on the size. Cook until meat thermometer reads 170′ F

While the pork is roasting, mix together BBQ sauce ingredients in small saucepan. Stir and heat over medium low, until all combined and sugar is dissolved. Remove from heat and let sit until pork is done.

Remove pork from roasting pan and onto a large plate or cutting boards for 10-15 minutes, and try not to eat all the bark 😉

place roasting pan over medium heat stove burner, and de-glaze the porky goodness mountain of flavor drippings, on the bottom of the pan with 3/4c. water. scrape bits with wooden spoon and reduce by half. Add reduced flavortown to BBQ sauce

Your pork should now be cool enough to handle. Remove the bone, and transfer pork to a large bowl. It’s should literally fall apart in your hands ( which gives you a good excuse to taste it 😉 ) take two forks and start pulling the meat in opposite directions

Once you’ve got all the larger pieces shredded, pour half of the sauce into the meat and give it a good mix, and shred some more

Serve a mound of this glorious masterpiece on a soft bun with coleslaw and extra sauce, on top of a nice bed of coleslaw with no bun (my preference), or eat it right out of the bowl 😉

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