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PULLED PORK ROAST Recipe

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This recipe for PULLED PORK ROAST, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Volk
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pork roast, Boston Butt or Shoulder, 6 to 8 lbs.

1 recipe for dry rub: 4 T paprika--2 T dark brown sugar--1 T salt--1 T dry oregano--1 T sugar--1 T black pepper--1 t cayenne pepper--1 T granulated garlic--1 t dry mustard

Directions:
Directions:
Mix all ingredients for dry rub and set aside. Trim excess heavy fat from roast. Coat roast completely with dry rub. Wrap coated roast tightly in plastic wrap, and refrigerate overnight.
At least 1 hour before cooking, remove roast from refrigerator and unwrap. Preheat oven to 275, and place oven rack in center position. Place roast, uncovered, in a deep roasting pan. Roast for three hours. Then cover pan tightly with tin foil and increase oven temp to 325. Roast for 2 hours.
Remove from oven, but DO NOT open or remove tin foil. Place the covered pan in a large brown paper bag. Close the bag tightly and let stand for 1 hour.
Uncover, pull the pork and ENJOY!!

Number Of Servings:
Number Of Servings:
Lots
Personal Notes:
Personal Notes:
I especially like this as a sandwich on a crusty roll, and with a side of potato salad and baked beans.

 

 

 

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