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Pulled Pork Recipe

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This recipe for Pulled Pork, by , is from The Ferguson Family Cookbook Project, 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!

Brenda Wray


3-4 lbs. pork butt
1 Tbsp. salt
1/2 cup brown sugar
2 Tbsp. Chili Powder
1 Tbsp paprika
1 Tbsp onion powder
1 Tbsp dried thyme
1 tsp dried Clery seed
1 tsp dried ground mustard seed
1 tsp Black pepper

For Cider Vinegar Sauce:
1 cup apple cider vinegar
1 cup ketchup
2/3 cup brown sugar
1/3 cup molasses
1 tsp. dried yellow mustard
1/2 tsp. cayenne pepper (or as much as you'd like)
1 Tbsp Worcestershire sauce
Salt and pepper to taste

1.Combine all 9 ingredients except the pork butt in a bowl and mix thoroughly.
2. Set pork butt on a baking dish or plate and cover with the rub on all sides. Gently massage the rub in.
3. Cover the meat and set it in the refrigerator overnight or up to 3-4 hours.
4. When you're ready to start cooking, place your pork in a large Le Creuset dutch oven with the top on, or cover your baking dish tightly with foil.
5. Set the dish into the oven, which should be preheated to 350.
6. Bake for at least 3 hours without disturbing.
7. After 3 hours, take the meat out of the oven and set it on a dish to rest for 5-10 minutes.
8. Use two forks to break the meat up into small pieces. The meat should easily separate.

1. Combine all ingredients in a pot and mix thoroughly.
2. Heat until the sauce starts to bubble and then simmer for at least ten minutes on low.
3. Pour some of the sauce into the pork. Reserve some to put on each individual sandwich.
Serves 12-14

Personal Notes:
Personal Notes:
You can cook this overnight at 250 degrees.




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