Pork, Pulled BBQ Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5-7 lb pork roast
12 hamburger buns
roasting pan drippings
cole slaw, for topping (optional)
pickle spears, for serving (optional)
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
Cider Vinegar BBQ Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 cloves garlic, minced
1 teaspoon coarse salt
1 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
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Directions: |
Directions:Mix all (5) dry rub ingredients together into a small bowl. Rub the roast all over with it. Cover the roast; refrigerate it for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees. Put the roast in a roasting pan; roast it for about 6 hours, or until it's falling apart.
Meanwhile, make the bbq sauce. Combine all (8) bbq sauce ingredients in a saucepan. Simmer & stir it gently; until the sugar dissolves. Set it aside.
When the roast is done, place it on a large platter.
Allow it to rest for at least 10 minutes.
Meanwhile, deglaze the pan over medium heat with 3/4 cup water, scraping it with a wooden spoon to pick up any of the brown bits. Reduce the liquid by about half; then pour it into the saucepan with the bbq sauce; cook it for 5 minutes.
While the roast is still warm, "pull" the meat: use 1 fork to steady the meat, use another fork to "pull" shreds of meat off the roast. Put the shredded meat into a bowl; pour half of the bbq sauce over it.
Stir it all so that it's all well coated.
Serve with pickle spears and the remaining bbq sauce on the side. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:Prep: 20 min Cook: 6 hr 15 min |
Personal
Notes: |
Personal
Notes: (Ingredients are listed going across, left to right)
Use a shoulder or a Boston Butt pork roast.
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