photo from Food NetworkThis sauce recipe is my version of Tyler's. His was very vinegary -- too much for my taste. So maybe this recipe is no longer deep south, but somewhere in between Alabama and Ohio.
Pulled Pork Barbeque
3 T. paprika
1 T. garlic powder
1 T. brown sugar
1 T. dry mustard
3 T. sea salt
5 - 7 lb. pork roast - shoulder or Boston Butt
¼ to ½ cup vinegar (to taste)
¼ cup yellow mustard
¾ cup ketchup
1 cup brown sugar
2 cloves garlic, crushed
1 t. kosher salt
1 t. cayenne pepper (or more to taste)
½ t. black pepper
pan drippings
Mix spices and rub over roast.
Cover tightly and refrigerate for one hour or overnight.
Heat oven to 300 degrees F.
Put roast in roasting pan and cover tightly with foil.
Roast in oven for 6 hours, or until pork is falling apart.
While pork is roasting, mix remaining ingredients in a saucepan (except pan drippings). Simmer for 10 minutes. Remove from heat.
When pork is finished cooking, de-glaze pan with 3/4 cup water add drippings to sauce.
Cook for 5 more minutes. Adjust ingredients to taste.
"Pull" pork with two forks and place in a bowl with about half the sauce.
Place on toasted buns and serve with cole slaw.
.
3 T. paprika
1 T. garlic powder
1 T. brown sugar
1 T. dry mustard
3 T. sea salt
5 - 7 lb. pork roast - shoulder or Boston Butt
¼ to ½ cup vinegar (to taste)
¼ cup yellow mustard
¾ cup ketchup
1 cup brown sugar
2 cloves garlic, crushed
1 t. kosher salt
1 t. cayenne pepper (or more to taste)
½ t. black pepper
pan drippings
Mix spices and rub over roast.
Cover tightly and refrigerate for one hour or overnight.
Heat oven to 300 degrees F.
Put roast in roasting pan and cover tightly with foil.
Roast in oven for 6 hours, or until pork is falling apart.
While pork is roasting, mix remaining ingredients in a saucepan (except pan drippings). Simmer for 10 minutes. Remove from heat.
When pork is finished cooking, de-glaze pan with 3/4 cup water add drippings to sauce.
Cook for 5 more minutes. Adjust ingredients to taste.
"Pull" pork with two forks and place in a bowl with about half the sauce.
Place on toasted buns and serve with cole slaw.
5 comments:
That sounds incredible!!!
Just a note about the pulled pork sandwiches... One time after cooking a pork roast in the crock pot (with a bit of salt and pepper and water), I forgot to drain out the juices before I put the "pulled" pork back in the pot. It was DELICIOUS!!! Make sure to keep those flavorful juices in there when you add the BBQ sauce (we just use a basic store bought BBQ sauce). Very yummy!
Your menus are very inspiring, too!
Hi Barbara. I'm thinking I want to make this for Charles' birthday party, but I probably won't get a chance to do a trial run (that's okay I trust you :o). So I was wondering if you could give me the crockpot directions, too?! Please?
Anne,
To make the pork in the crock pot follow the directions up to preheating the oven. Instead, put the pork in the crockpot and cook it for 8 hours on low. The meat should fall apart. You will have a lot more juice from the crock pot than you would from roasting, so just use about 3/4 c. of cooking liquid from the crock pot (don't add water) to add to your barbecue sauce ingredients.
For Faith's party, I'm going to roast it in the oven the day before and just reheat it in the crockpot.
Thanks! I suppose I could always do the same and roast it the day before...
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