Pulled Pork

16 Mar

I got a Pork shoulder at the supermarket and stuck it in the freezer a month or so ago because I knew I would get the hankerin’……

The hankerin’ for some PULLED PORK!!!! Pulled Pork is not only delicious, but it’s so flexible and works in/on anything!

My good friend Dennis also has a foodblog (http://digitallydennis.wordpress.com/) and posted a recipe for a dry rub that I wanted to try the next time I did pulled pork. Now, Dennis showed it with barbecued chicken, but after reading the ingredients, I knew it would work for pork. It was spicy without being too spicy. It was exactly the perfect taste I was looking for in a rub!

Typically, pulled pork is made in a crockpot, but I didnt want to make it that way. I saw a tip on one of the blogs I follow (http://www.hardlyhousewives.com) on how to physically roast the pork so that it was insanely tender. So I put that into practice. And it was totally right – instead of roasting the meat in a crockpot or something along those lines, you wrap the meat tight in tin foil and roast for a couple hours. It locks in the flavor.

I meshed the two together – technique and recipe – and came out with an AMAZING finished product. It was sinfully delicious and so simple to make and do. Just let it cook in the oven for hours and go about your business around the house.

And you can take that pulled pork and put it on anything! You can put it on a sandwich, eat it plain or put barbecue sauce on top, or put it in other foods – like pizza, nachos, and stuffed rolls!

Like these quickie nachos…..Next I want to try a pulled pork pizza! I cant wait to make this pulled pork roast again!!!!

Shooter’s Secret Spice Dry Rub

Ingredients:

  • 6 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 2 teaspoons onion powder
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • 1  teaspoon black pepper
  • 1/4 – 1/2 teaspoon of cayenne pepper (use less or more depending on how spicy you like it)
  • pinch of crushed red pepper
  • 4-6 pound pork butt or pork shoulder

Directions:

Add all ingredients to a container with a tight fitting lid. Shake to combine.

Sprinkle Shooter’s Secret Dry Spice Rub on both sides of meat and rub. Cover with plastic wrap and place in fridge for 1-2 hours (or overnight if you like).

Pre-heat your oven to 425 degrees.

Put the pork, fat side up, in the oven. Bake approximately an hour.

Lower the oven temp to 300 degrees. Take the meat out and triple wrap it in heavy duty aluminum foil and slow cook it for 7 hours or so (for a 6-7 pound piece of meat) until the meat is fork tender. It works out to cook for an hour per pound.

This will give you an incredibly moist pork with a crunchy outside. Feel free to freeze whatever you dont eat!

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3 Responses to “Pulled Pork”

  1. dskrzycki March 16, 2013 at 9:00 pm #

    Thanks for the shout out. So glad it worked for you and you found it tasty.I use it on chicken, ribs, pork, and brisket. The foil roast is how I do it when I don’t smoke it. I’ll consider the crock pot if it makes sense to do so.
    Here’s one more tip: if making it to travel to a friend or party or tailgate… Remove from the oven. Poke a hole in the foil (over a bowl) and drain the liquid that may have accumulated. Then wrap the foil wrapped pork in heavy duty foil. Wrap that in a towel. Put the “package” in a cooler (no ice). It will stay warm for a few hours and will be the perfect temperature to pull by hand when ready

    • lmullane March 16, 2013 at 9:14 pm #

      that sounds sooooooooo great, Dennis! Count on you for the tailgate fare 🙂 Oh, and i would always roast pork like this for pulled pork instead of the crockpot – no use in trying the crockpot method. I’ve done both and this is the best tasting.

      • dskrzycki March 17, 2013 at 7:23 am #

        Agreed. The only time I use the crockpot is if its a weeknight and I’m really craving it…otherwise its oven or smoker for me.

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