Ingredients: |
Ingredients: 1 Pork Picnic Shoulder, four (4) to six (6) pounds, preferably bone-in
Dry Rub:
1 Tablespoon Paprika
1/4 Cup Brown Sugar
1 Tablespoon Salt
1 Teaspoon Thyme
1 Teaspoon Oregano
1 Teaspoon Black Pepper
1 Bay Leaf
2 Teaspoons Garlic Powder, or 2 Large Garlic Cloves, minced
1 Teaspoon Onion Powder
1 Teaspoon Dry Mustard
1/4 Teaspoon Red Pepper
2 Tablespoons Oil
1/4 Cup Apple Cider Vinegar
1 Cup Chicken Broth or Demi-Glace
1 Whole Clove
Optional:
1/2 Cup White Wine
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Directions: |
Directions:In a plastic bag large enough to hold the Pork Shoulder, add all the dry rub ingredients, mixing with the oil. Add in the pork shoulder and rub all over, shaking the bag to evenly coat the entire roast. If shoulder is larger than stated above, add additional ingredients, proportionally. Allow to sit for several hours, unrefrigerated or place in the refrigerator overnight, turning occasionally.
When ready to roast, in a large glass baking dish, approximately 11x8 inches or 13x9 inches, place the roast into it. Make a small slice into the top of the roast and push the clove into skin of roast and pour the cider vinegar, broth, wine (if using) and remaining marinade over top. Roast at 325ºF for 3-4 hours, until pork is totally done and falling off the bone. Using a non-slotted spoon, baste pork with juices occasionally during cooking.
When done, allow to rest several minutes. Using two forks, pull the pork into shreds or small pieces. It is traditional to allow each person a piece of the skin. The guest gets the piece with the clove.
Pairs well with a chardonnay and robust ale. Roasting vegetables and potatoes in an additional dish makes a complete, hearty meal. |
This recipe for Classic Pulled Pork is from