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Low and Slow Pulled Pork Recipe

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This recipe for Low and Slow Pulled Pork is from Homemade Happiness, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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The Pork with Dry Rub
Ingredients:  
Ingredients:  
Dry Rub – massage into meat and cover with plastic wrap and let sit in refrigerator overnight.

1/2 cup sugar
1/4 cup kosher salt
1 tablespoon smoked paprika
1 tablespoon cayenne pepper
2 teaspoons ground cumin
1/2 teaspoon ground celery seed
1/2 teaspoon mustard powder

8-1/2 pound bone in Boston Butt
10 to 12 hamburger buns

Serve with Oil and Vinegar Slaw (page 47)
Directions:
Directions:
To make dry rub, whisk together the spices. Reserve 4 tablespoons, both for BBQ sauce and for serving later on. Generously sprinkle all sides of the pork butt making sure to massage it into crevices. Cover with plastic wrap and refrigerate for at least 4 hours or up to a day ahead.

Preheat oven to 275º. Line a roasting pan with heavy-duty aluminum foil.

Place the pork in roasting pan, fat side up, and roast until extremely tender, around 8 hours. The meat will have shrunk up a bit, and the exterior will be nice and dark. The meat will easily twist when you insert a fork in it.

Once the pork is tender, remove from the oven and let it rest until it is cool enough to handle, around 20 minutes. Pour off grease. Using two forks, shred the pork right in the roasting pan so it will absorb all the flavorful juices from the pan bottom.
 

The BBQ Sauce
Ingredients:  
Ingredients:  
1-1/2 cups ketchup
1-1/2 teaspoons garlic powder
1/2 cup apple cider vinegar
1 teaspoon paprika
3 tablespoons sugar
1 tablespoon Worcestershire sauce
1 teaspoon cayenne pepper
1/2 teaspoon liquid smoke
Directions:
Directions:
Combine all ingredients in a saucepan and simmer over medium-low heat for 10 minutes. Sauce can be stored up to two weeks in a tightly sealed refrigerated container.

 

 

 

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