Friday, October 7, 2011

Tangy Pulled Pork

It's Fall, it's football season and it's a perfect time to make some Pulled Pork.  Can you think of anything better than digging into a spicy, smoky Pulled Pork sandwich while watching some football on a Sunday afternoon?  Prep it Saturday night, pop it in the oven early Sunday morning and be ready to eat by kickoff! 

This is my dad's recipe. It's been tweaked a bit by both of us, but it's all good. It's a family favorite loved by men, women and children!

Tangy Pulled Pork

4 Tbsp. Brown Sugar
2 Tbsp. Sea Salt
2 Tbsp. Paprika
1 Tbsp. Smoked Paprika
1 Tbsp. Garlic Powder
1 Tbsp. Dry Mustard
1 Tbsp. Chili Powder
1 Tsp. Cayenne Pepper
1-2 Tbsp. Liquid Smoke (Optional)

7-8 Lb. Pork Butt/Pork Shoulder

1 1/2 C. Cider Vinegar
1 C. Yellow Mustard
3/4 C. Ketchup
1/2 C. Brown Sugar
3 Garlic Cloves, chopped
1 Tsp. Salt
1 Tsp. Cayenne
1 Tsp. Black Pepper
1/2 Tbsp. Smoked Paprika
2 Tbsp. Honey
Pork Drippings

Rinse and pat dry the Pork Shoulder. Trim excess fat from the pork and place in a baking dish or roasting pan fat side down.

Mix all (except the liquid smoke) the rub ingredients in a bowl.  Stab the pork a few times, sprinkle the pork with the liquid smoke.  Spread the rub & blend all over the pork, covering all sides.  Cover and let marinate in the refrigerator for as little as 1 hour, and up to 24 hours.

It's all about low and slow. Preheat the oven to 275 degrees. Place the marinated pork into the oven uncovered and cook for 8 hours. I like to start the cooking process early so the pork will be ready right around lunch/supper time.

A quick note about the sauce.  This is a tangy vinegar/mustard based sauce. If you prefer a different kind of sauce you can use your favorite.

To make the sauce add all of the sauce ingredients in a pan over low/medium heat on the stove top.  Let cook for about 15-20 minutes.

When the pork is ready remove from the oven and let rest for about 10-15 minutes.   When the pork is well rested ;) start the shredding.  You can shred the meat by using forks or with your hands.  I think the cleaning  and shredding process is a bit easier using your hands. To each his own.  Clean the pork and discard the fat pieces and place the shredded pork in a serving bowl

To finish the sauce add about 1-2 Tbsp of the pork drippings and stir. Keep the sauce warm until you are ready to use.

Before serving pour a few tablespoons of sauce onto the pork and toss.

Grab a roll, add some pork and top with more sauce and your favorite Cole slaw.

Sugar and Spice and everything nice.
Gorgeous colors, yummy flavors.  Mix up that rub.
Rinse and pat dry the Pork Shoulder
Cover the pork with the rub. Make sure to cover all sides.If you want to sprinkle with a little liquid smoke go for it. Let the pork sit for an as little as and hour or overnight then pop in the oven to cook low and slow.
While the pork is finishing up start to make the sauce.
Oops! I forgot to add the Black Pepper to the pic above.  I added the honey last minute so that's missing from the pic too.
Add all of the sauce to the pot. Let cook on low for about 15-20 min.   Tangy, Tangy, Tangy!
Hot from the oven. Let rest for a bit. Shred while warm, not hot.
Yummy. Fork tender.  
Start to shred the pork using two forks or even a good pair of clean hands.
Looks yummy doesn't it?
Add about a 1-2 tablespoons of pork drippings from the cooking pan.  
Toss some of the sauce of the shredded pork and pile on top of a bun with some cool, crisp Cole Slaw.
Now get ready to dig in.



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