Monday, 4 April 2016

Spicy Pulled Pork

Ninety-nine per cent of the time I am a vegetarian but when I fall off the turnip truck I do it in a BIG way.  Not much tempts me to eat meat...except BBQ pulled pork.



If I am really honest, it isn't the pork that gets to me.  It is the barbecue sauce. I can't help it.  It is in my genes.  I come from the Mid-West where the world's very best BBQ can be found.  Kansas City, near my old home town, is famous for it's BBQ joints.  KC Masterpiece is my all time favourite BBQ sauce, but I really like Sweet Baby Ray's almost as much.



Fortunately, our local supermarket sells Sweet Baby Ray's so I can keep a shelf-full on hand. (I am not joking, we have multiple bottles in the cupboard) Now you can put BBQ sauce on your veggie burger and it will be delicious, but if you really want the total pulled pork experience here is an easy recipe you can make in the oven. 

Ingredients

1 pork shoulder roast

1/4 cup soft brown sugar
2 teaspoons chili powder
1 Tablespoon smoked paprika
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon cayenne pepper

1-2 large onions - thickly sliced, enough to cover the bottom of your pot

1 bottle BBQ sauce


Place the sugar and all the spices into a large freezer bag. Shake it to mix all the seasoning together.  Place the pork into the freezer bag and tie it shut.  Massage the spices into the pork and place it into the refrigerator for several hours - I leave ours in the fridge overnight. 

When you are ready to cook the pork, arrange the onion slices into a thick bed on the bottom of a large covered pot.  Place the pork on top of the onions.  Add all the marinade juices and one cup of water.  

Place the pot into the oven and slowly roast the meat at 300F/150C.  Depending on the size of the pork roast, this could take anywhere from 3 hours to 7 hours. I find the pork is usually ready in about 3 hours.  Begin testing the meat at about 2 hours 45 minutes.  You know it is ready when it begins to fall apart when stuck with a fork. 

Remove the pork from the pot and use two forked to gently pull the meat into shreds.  This is the 'pulled' part.   



Serve on soft baps or brioche rolls with lots of BBQ sauce and a side order of slaw.  One more thing, you are probably going to need paper napkins for this one.  LOTS of paper napkins if you use as much BBQ sauce as I do. 



7 comments:

  1. Looks Delicious, where do you buy your American Groceries from? x

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    Replies
    1. I always check out the specialty sections of Tesco, Sainsbury's, and Waitrose. You can find some great US imports even if they are a bit pricey.

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  2. Cannot wait to try this in my Aga. This is the most delicious sounding and straightforward recipe I've seen for pulled pork. Thank you.

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    Replies
    1. This is SO easy to do and would be a perfect Aga recipe.

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