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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Scott Peacock's Pulled Pork Rub Recipe

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This recipe for Scott Peacock's Pulled Pork Rub is from The Goodfriend 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!
Category:
Category:
Ingredients:  
Ingredients:  
6 1/2 lbs bone in pork shoulder blade roast
3 T Dijon mustard
1/3 C packed dark brown sugar
3 T kosher salt
2 T smoked paprika
1 T chili powder
1 1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
Directions:
Directions:
1. TRim excess fat fro pork, leaving fat cap about 1.4 inchtick. Pat dry with paper towels. Place on a large piece of plastic wrap. Spread mustard on pork. IN a small bowl stir together brown sugar, salt, prparika, chili powder, black pepper and garlic powder. Coat pork with all of the spice mixture. Wrap tightly in plastic wrap. Place on a tray. Chill at least 1 hour or overnight.

2. Preheat oven to 325. Line a shallow roasting pan. with foil. Place a rack in the pan. Wrap pork and place it on the rack. Roast, uncovered, 4 hours. Wrap pork with double thickness of foil and return to rack. Roast 2 hours more or until an instant-read thermometer inserted in meat registers at least 190F.. Remove from oven. Let stand 30 minutes to 1 hour. Unwrap. Using 2 forks, pull pork apart, removing any large pockets of fat as you pull.

Serve with pickles, onion slices, Spicy Vingegar Sauce, Barbeque Sauce and/or buns.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
20 minutes prep, 8 hours total
Personal Notes:
Personal Notes:
Better Homes and Gardens, Juy 2014

 

 

 

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