Pulled Pork

This is, without a doubt my FAVORITE pork recipe EVER...And it on the menu tomorrow for the Hub's birthday party. Enjoy!


Chef Julie's Porkalicious BBQ

4 Lb. bone-in shoulder roast (you can use boneless if you prefer)
1/4 cup kosher salt
1/4 cup granulated sugar
1 Tbs. freshly ground black pepper

Mix the salt, sugar, and pepper together. Completely encrust the pork with the salt mix. Wrap tightly in plastic wrap and allow to rest 12-24 hours in the fridge.

Preheat the oven to 275F (250F for convection). Remove the roast from the plastic wrap and place is a roasting pan.

Cook 7-8 hours, basting the pork with its own juices every 20 minutes after 4 hours time.

Allow the roast to rest for 30-45 minutes on the counter, remove the bone (it will pop right out with no resistance if the roast is cooked properly).

 Shred the meat with two forks and place in a bowl or on a serving platter.

You can reheat it in the oven or the microwave if you like. Serve with Cabbage slaw and barbecue sauces.

Mustard-based sauce

3/4 cup yellow mustard
1/2 cup honey
1/4 cup red wine or cider vinegar
1/4 cup ketchup
2 Tbs. brown sugar (optional)
1 Tsp. hot sauce (I like Frank's Original)
        Mix, chill, and serve.

Vinegar-based sauce

1 cup red wine or cider vinegar
1/2 cup brown sugar
2 Tbs. ketchup
1 tsp. cayanne or red pepper flakes
1 tps. freshly ground black pepper
1 Tbs. salt