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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Mema's Pulled Pork Recipe

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This recipe for Mema's Pulled Pork is from The Hochberg 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!
Category:
Category:
Ingredients:  
Ingredients:  
Dry Rub and Marinade

2 T. brown sugar
2 T. salt
2 T. garlic powder
2 T. black pepper
2 T. paprika
1/2 cup apple cider vinegar
1-3 lbs. pork butt roast - make diagonally and down the center of the pork butt

Combine all the dry spices together in a bowl. Spread mixture all over the pork butt. Place in a covered bowl adding the apple cider vinegar. Let this marinade overnight.

2 T. red wine
1 cup BBQ sauce
1/2 cup beef broth
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 T. mustard
1 T. Worcestershire sauce
1 T. molasses
1 T. maple sugar
1 large onion, chopped
2 cloves garlic, minced
1 tsp. thyme
Directions:
Directions:
After the meat has marinated overnight

Pour the red wine into the bottom of the slow cooker. Add the chopped onions. Place the pork butt into the slow cooker; pour the BBQ sauce, apple cider vinegar, beef broth, Worcestershire sauce, molasses and maple syrup over the pork. Stir in the brown sugar, mustard, garlic, thyme.

Cover and cook on low until the meat shreds easily with a fork. About 6-8 hours. Remove the roast from the slow cooker and shred the meat with two forks. Return the shredded pork to the slow cooker and stir the meat into the sauce. Spoon the pork onto both halves of a hamburger bun or challah bun, best served with coleslaw. Enjoy.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
Overnight plus 20 minutes

 

 

 

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