Friday, August 3, 2012

Pulled Pork BBQ

I have been wanting to tackle pork barbecue for awhile now. I knew it was time to cross it off the kitchen bucket list when the grocery store was having a mega sale on their pork loin. My husbands eyes lit up when he saw the beautiful sight of pork in the grocery bags.  Initially, I was going to make it in my slow cooker since I had a recipe for it. However, this proves to be a lesson that you should always read a recipe several times through to make sure that you are aware of all the important details. Like, slow cooking a pork loin the size of mine would take about 14 hours, for example. Oops. Since I wanted to have it for dinner that night, I ended up baking it and it turned out wonderfully.

The pork itself is seasoned to perfection and this bbq sauce really compliments it. The pork was so tender and juicy that it just melted apart. We ate so many delicious sandwiches. It is just perfect for a cookout. It makes tons and it really doesn't have a lot of hands on time, so you can prep your sides while the pork is in the oven. Enjoy!




Pulled Pork BBQ

Ingredients:

For the roast

1 tablespoon garlic powder
 3 tablespoons paprika
1 teaspoon brown sugar
1 teaspoon dry mustard
2 tablespoons coarse sea salt
1 (5-7 pound) pork roast

For the sauce

3/4 cup apple cider vinegar
1/2 cup brown mustard
1/4 cup ketchup
1/4 cup brown sugar, packed
2 garlic cloves, crushed
1 teaspoon salt
1 teaspoon cayenne
Black pepper
3/4 cup water


Directions:

In a small bowl, combine the garlic powder, paprika, brown sugar, mustard powder, and salt. Using a knife, poke holes in the fat layer of the roast. Rub the spice blend over the roast, being sure to coat all sides. Cover and refrigerate for at least 1 hour.

Preheat oven to 325 degrees F. Place the pork roast in a roasting pan and bake for 4-6 hours, until it registers at least 170 degrees on a meat thermometer. Remove from the oven and place on a platter. Tent the roast with aluminum foil and allow to rest at least 10 minutes before pulling apart.

Meanwhile, in a saucepan combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, Cayenne pepper, and black pepper. Heat over medium heat until mixture begins to bubble and simmer. Stir frequently for about 10 minutes. Remove the mixture from the heat, set aside.

While the pork is resting, deglaze the roasting pan. Pour about 3/4 cup water into the pan and set over medium heat. Scrape the bottom and sides with a wooden spoon until the leftover bits of the meat unstick. Allow about half of the water to evaporate. Pour into the pan with the sauce and allow to cook for about 4-5 minutes.


Using two forks, gently shred the pork. Place the pork in a bowl and pour the sauce over the top. Stir until the pork is evenly coated in the sauce. Serve on buns.


Source: Recipe from Tyler Florence

1 comment:

  1. Very timely! I have been craving for really flavorful pork dishes lately. Looks yummy!
    Thanks a lot for joining the YUMGOGGLE Gallery...Your pictures made it more fun and exciting. We would love you to continuously share with us ;)

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