Monday, January 23, 2012

Pulled Pork


When it comes to the pork department, other than bacon, I haven't experimented much with different cuts of meat. I've admitted it before and I'll say it again, I seem to have this FOP (fear of pork). I've always been curious about pulled pork. Yes dear readers, I've never made it before now. I had to go to a couple of grocery stores before I could find Canadian Pork; I'm strange that way. I believe grocery stores make a choice about what to buy; why not local??? I'd pay more for a local product and will leave a store that doesn't carry it. Support your local farmers!!!
OK enough ranting for one day.

I found a Bonnie Stern recipe and I really haven't met one of her recipes that I didn't like. I appreciate her sense of healthy eating and always works to take recipes and makes them more calorie friendly.

Paste:
- 2 tbsp brown sugar
- 1 tbsp kosher salt
- 1 tsp each paprika, pepper and cumin
- 2 tbsp Dijon mustard
- 3 cloves garlic, minced
- 4 lb boneless pork shoulder (pork butt roast)



Cooking liquid:
- 2 cups apple juice
- ½ cup maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 6 whole cloves garlic
- 2 onions, thickly sliced

Maple barbecue sauce:

- 2 cups favourite barbecue sauce
- ½ cup maple syrup
- 2 tbsp each Worcestershire sauce and apple cider vinegar
- 1 tbsp Dijon mustard

1. Combine brown sugar, salt, paprika, pepper, cumin, mustard and garlic. Rub into roast. Marinate overnight in the refrigerator.




2. Combine apple juice, maple syrup, apple cider vinegar and Worcestershire sauce. Place garlic and onions in the bottom of a Dutch oven and set roast on top. Add liquid. Cover roast with a piece of parchment paper and then cover pan tightly. Cook in a preheated 325F/160C oven for 3 to 4 hours or longer, until pork is so tender it falls apart when pierced with a fork.

3. Meanwhile, in a saucepan whisk barbecue sauce with maple syrup, Worcestershire sauce, vinegar and mustard. Bring to a boil. Cook gently 5 minutes. Reserve.
4. When roast is ready, remove from pan. Slice thickly and chop. Combine with half the barbecue sauce, adding some of the strained cooking juices if meat is too dry.


Reheat meat just before serving in a 325F oven for about 30 minutes.
5. Make sandwiches on the soft buns with meat, extra barbecue sauce, coleslaw, chipotle mayo and guacamole (if using).



Makes 12 sandwiches

Verdict: Absolutely delicious and the maple bar b que sauce is just wonderful. I wouldn't hesitate to make this again.
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3 comments:

Peter G | Souvlaki For The Soul said...

I've never made pulled pork either and have been looking at a variety of recipes. I love this Giz! Looks perfect! And I'm stealing this recipe!

bellini said...

It looks like it turned out beautifully Giz. Your FOP can now vanish. Ontario is known for its great pork, not so much here in BC.

That Girl said...

I love pulled pork - perfect for dinner, perfect for leftovers, and perfect for the freezer!

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