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Pulled Pork | Great Performances

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FEB
26
2016
Pulled Pork
Recipes and Food
by Anthony Fassio

6-8 lb Pork Butt

Dry Rub

3 Tbs. Paprika 

1 Tbs. Cayenne

1 Tbs. Dried Oregano

3 Tbs. Sea Salt 

1 Tbs. Black Pepper

Mop

1 cup Apple Cider Vinegar

½ cup Water

2 Tbs. Worcestshire

2 tsp. Canola Oil 

Salt & Pepper to taste

Barbeque Sauce

2 Tsp Canola Oil

2 White Onions, finely diced

6 cloves Garlic, finely diced

 2 ¼ tsp. Paprika

2 tsp. Garlic Powder

2 tsp. Onion Powder

1 tsp. Cayenne

2 tsp. Dried Oregano

2 tsp. Dry Mustard

1 tsp. Dried Red Pepper Flakes

Salt & Pepper, to taste

3 oz. Tomato Paste

1 ½ cups Water   

3/4 cup Apple Cider Vinegar

2 Tbs. Honey

Directions:

Preheat oven to 300°F. Pat dry 6-8 lbs. pork butt and place in roasting pan lined with foil. Mix all dry rub ingredients together. Pat pork with dry rub. Cover with foil and roast for 3 hours.

After 3 hours, uncover pork. Pour half the mop over the pork. Baste every 45 minutes.

After 1 hour, pour the second half of mop over the pork. Baste every 45 minutes. Roast for an additional 2-3 hours…until pork is tender and begins to fall apart.

Take pork out of roasting pan and place on work surface. Reserve liquid in pan. Using two forks, pull the pork apart until shredded. Place pork back in pan with reserved liquids. Mix well.

Mix in barbeque sauce, top with favorite coleslaw and serve on a brioche bun.

To Make Barbeque Sauce:

Sautée onions in heated oil until soft and translucent on medium heat. Add in garlic and cook for 1-2 minutes more. In a separate bowl, mix all dry ingredients. Add to onions and garlic and cook until smells become fragrant and spices have bloomed.

Add in tomato paste and continue cooking until brown caramel color. Add water, apple cider vinegar and honey.

Simmer on low heat, partially covered, until thickened to desired viscosity. About 20-25 minutes.


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