"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork, Pulled BBQ Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pork, Pulled BBQ, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Wednesday, February 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
5-7 lb pork roast
12 hamburger buns
roasting pan drippings
cole slaw, for topping (optional)
pickle spears, for serving (optional)

Dry Rub:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt

Cider Vinegar BBQ Sauce:

1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 cloves garlic, minced
1 teaspoon coarse salt
1 teaspoon cayenne pepper
1/2 teaspoon ground black pepper

Directions:
Directions:
Mix all (5) dry rub ingredients together into a small bowl. Rub the roast all over with it. Cover the roast; refrigerate it for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees. Put the roast in a roasting pan; roast it for about 6 hours, or until it's falling apart.
Meanwhile, make the bbq sauce. Combine all (8) bbq sauce ingredients in a saucepan. Simmer & stir it gently; until the sugar dissolves. Set it aside.
When the roast is done, place it on a large platter.
Allow it to rest for at least 10 minutes.
Meanwhile, deglaze the pan over medium heat with 3/4 cup water, scraping it with a wooden spoon to pick up any of the brown bits. Reduce the liquid by about half; then pour it into the saucepan with the bbq sauce; cook it for 5 minutes.
While the roast is still warm, "pull" the meat: use 1 fork to steady the meat, use another fork to "pull" shreds of meat off the roast. Put the shredded meat into a bowl; pour half of the bbq sauce over it.
Stir it all so that it's all well coated.
Serve with pickle spears and the remaining bbq sauce on the side.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Prep: 20 min Cook: 6 hr 15 min
Personal Notes:
Personal Notes:
(Ingredients are listed going across, left to right)
Use a shoulder or a Boston Butt pork roast.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

690W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!