Pulled Pork

Author: Dave 77459 Status: published Published: Aug 07,2008 license cc-by-nc-sa tags: Recipe, Sigma, Canon, 40D, Pulled Pork, Wireless, 18-200OS, 0   Share on Facebook Share on Twitter

Due to a clerical error, I didn't go to the club to work out this morning. Instead, I pulled the pork that had been in the crock pot overnight. YUM-O!

It's now in the fridge, biding it's time until dinner. That will give the juice time to separate so that I can recover the fat and spread it on my toast. Just kidding! (Although that does sound great...) I'll add some juice back into the meat when we re-heat it, which will make it nearly good as new.

Here's the recipe.

Recipe: Slow Roasted Pulled Pork

Makes 8 to 10 servings

Prep: 5 minutes
Cook: 5 minutes
Bake: 4 hours

1 (5 lb) pork butt, trimmed and tied
3 tablespoons Q Shack Dry Rub (recipe below)
1 tablespoon olive oil
1 cup apple cider
1/2 cup water
6 fresh rosemary sprigs
5 jalapeno peppers, cut in half lengthwise
Barbecue sauce (optional)

1. Preheat oven to 325. Rub pork with Q Shack Dry Rub.

2. Heat oil in a large Dutch oven over medium high heat. Sear pork about 2 minutes on each side or until well browned. Remove from heat. Place pork skin side up and add apple cider and next 3 ingredients.

3. Cover and bake at 325 degrees for 3 hours 30 minutes. Remove lid, continue to bake 30 minutes. Remove from oven, and let stand 10 minutes. Pull pork with fingers or a meat fork into large pieces. Serve warm with barbecue sauce, if desired.

NOTE: Rather than doing in the oven, I seared the meat then we put everything in a crock pot. 30 minutes on high got it cooking, then 8 hours on low finished the job. Easy-Peasy.

Q Shack Dry Rub

Makes: about 1/2 cup

Prep: 5 minutes

2 tablespoons paprika
1 tablespoon ground red pepper
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon granulated or powdered garlic
1 tablespoon granulated or powdered onion
1 tablespoon ancho chile powder
1 teaspoon dried thyme
1 teaspoon dried oregano

Combine all ingredients in a small airtight container; cover and shake to mix. Store in a cool, dry place for up to a month.

Serving

We'll reheat the meat in the pot, adding back some juice. Most likely we'll add in some good BBQ sauce. Then it is piled on a bun with some coleslaw as a topping. I'll add a slice or two of jalapenos to kick it up a notch. YUM-O!

Comments