Thursday, June 24, 2010

pulled pork

I love having people over and I always invite with gusto and then when the day of arrives I get nerves.  Nerves that it won't be fun, people won't get along, the decor won't come together and on the top of the list that the food will .... well suck.  Back to the South ... this pulled pork is my go to summer meal for large groups.  I have made this so many times that I feel really confident that it will be a crowd pleaser.  It allows me to experiment with a new side or dessert because I know this pulled pork will not fail me.  I love this pulled pork.  I served it as a sandwich at the party but, we made fancy grilled cheese paninis stuffed with the pulled pork and they were just delightful.  This is going to be a summer of Southern cooking so get ready because I am going to master a few sides and a dessert to go with this tried and true.

pulled pork 
Source: unknown ... used for years and revised many times.

¼ cup dark brown sugar
2 Tbsp kosher salt
2 Tbsp paprika
1 Tbsp ground black pepper
½ Tbsp ground coriander
½ tsp dry mustard
½ tsp onion powder
1 boneless pork butt, about 3 pounds
1 ½ cups apple juice
½ cup water

Mix brown sugar and dry spices together in a small bowl. Rub all over pork, cover, and let sit in the refrigerator overnight.

Preheat oven to 300 degrees. Lay pork fat side up on a rack insert fitted inside a roasting pan. (The rack should be high enough so the entire spiced butt is sitting above the cooking liquid.) Pour in apple juice and water, cover pan tightly with foil, and slow roast for 5 hours.

Remove foil and cook for another 30 minutes, until pork is brown outside and meat is very tender, basically falling apart.

Remove from oven, transfer to large platter, and allow meat to rest for about 10 minutes. If the pork falls apart in transfer you have cooked it PERFECTLY! While still warm, shred pork into small pieces using 2 forks.

Skim the pan drippings and discard fat.  Pour pan drippings into saucepan with:

1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar

Let it simmer and thicken for about 10-20 minutes and then add the shredded pork.

Serve on bun with slaw and pickle chips .... YUM!


Erin @ BringingUpBurns said...

These were SO GOOD! Loved them! Thanks for sharing the recipe (and for having us over) Can't wait to do it again soon.


Thanks for linking to THIS WEEK'S CRAVINGS, next Monday is Father's Day Favorite Recipes, hope to see you linking up again!

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