Sunday, January 20, 2013

Pulled Pork

FOUND IT: In a Penzey's catalog.

This was so good I ate it four times in a span of six meals and was still happy to see it the fourth time.

  • One ~4 lb pork shoulder or butt roast (I used a 3 lb shoulder)
  • 1 large onion, thinly sliced.
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/2 tsp freshly ground black pepper
  • 3/4 cup apple cider vinegar
  • 4 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Premade coleslaw (optional)
Layer the onions in the bottom of a roasting pan. Combine the brown sugar, paprika, salt and pepper in a small bowl and rub this onto the roast, then place the roast on top of the onions.

Combine the vinegar, crushed red peppers, sugar, mustard powder, garlic powder and cayenne pepper in a bowl, and drizzle about a third of this over the roast. Cover and refrigerate the rest.

Cover the roasting pan and bake at 275 for 5 hours. At this point, drizzle another third of the vinegar mixture over the roast, then cover it again and return it to the oven for another 30 minutes.

Remove the meat and onions from the roasting pan and shred the meat in a serving bowl. Before serving, pour the rest of the vinegar mixture over the meat.

I like to serve this on a bun with the coleslaw. I also ate it reheated on a bun with a slice of cheese and barbecue sauce.

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