Ingredients: |
Ingredients: 1 pork shoulder (Boston Butt) roast (about 5-7lbs), with fat trimmed (you can cut into two halves for more crispy "bark")
Rub:
1/4c kosher salt
2tbsp black pepper
1tsp white pepper
1tsp red pepper
1/4c brown sugar
2tbsp onion powder
2tbsp garlic powder
2tbsp chile powder
2tbsp cumin
1tsp cinnamon
1tsp cayenne powder
2tbsp paprika
1tbsp dry mustard
1tsp thyme
2tsp oregano
1tsp celery seed
1tsp fennel
1tsp rosemary
1tsp sage
Marinade:
1/4c of the above mixed rub
1tbsp vegetable oil
1c of your favorite BBQ sauce
1/2c apple cider vinegar (or use apple jiuce, for less tanginess)
1/2c chicken broth
2tbsp yellow mustard
2tbsp worchestershire sauce
1tbsp liquid smoke (hickory flavor works best)
2tbsp soy sauce
|
Directions: |
Directions:1. Spread two layers of aluminum foil down and set pork on it.
2. Mix all the rub ingredients and press into the pork.
3. Tightly wrap the pork with foil and let sit in the fridge for 1-24 hours (the longer the better, so the salt embeds into the meat and carries the other ingredients into the surface of the meat).
4. Mix all the marinade ingredients.
5. Unwrap the pork, and put into a Ziploc bag. Pour marinade inside.
6. Put pork back into fridge for 4-12 hours to absorb the marinade (or, if you want to be more of a professional, you can inject the meat with the marinade).
7. Take out pork and set at room temp for 30 minutes. Reserve liquid. Pat pork dry if needed.
8. Put pork into cast iron pan and braise meat on all sides quickly with high heat (to trap in the seasonings and liquids).
9. Transfer pork to either a slow cooker (on low), or a smoking grill (my favorite) at 225 degrees for 8-10 hours. The pork needs to get to an internal temp of 195-205 degrees (to break down the meat into tender goodness).
10. Boil reserve marinade to a thicker BBQ type sauce.
11. Put pork into high side glass/metal pan and cover the pork with some of the sauce.
12. Transfer pan to either oven or grill set at 350 degrees (this will caramelize the sauce and crisp up the "bark" of the pork) and cook for 10-15 minutes more.
13. Transfer pork to another dish and let rest for 30 minutes.
14. Use forks or "claws" to shred the pork (afterwards, you can blend in some reserve sauce or any of your favorite BBQ sauce...or eat as is).
15. Serve and enjoy!! |
This recipe for Rocky Mountain Pulled Pork is from