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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Cherry BBQ Pulled Pork Recipe

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This recipe for Cherry BBQ Pulled Pork is from The Kalchik Family Cookbook , 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:  
1 1/2 - 2 lbs. Boneless Pork Shoulder
48 oz. Cherry Rootbeer
1 c. Flour
1/2 c. Brown Sugar
1/2 c. Vegetable Oil
1 T.Kosher Salt
2 tsp. Black Pepper
1 tsp. Cayenne Pepper
1 tsp. Chili Powder
Directions:
Directions:
In a medium mixing bowl, combine the flour, brown sugar, salt, pepper, cayenne and chili powder. Set aside.
Cut pork shoulder into fist sized chunks. Heat a 4qt. stock pot over medium-high and add 1/4 cup of vegetable oil.
Dredge pork in the flour mixture and shake off excess. Working in batches, sear the pork in the stockpot until golden brown to black all over. (Turn on your fan, it gets smokey!) This is a key step and will give the pork a nice crust that will last throughout. Add more vegetable oil to the pan as needed.
After all the pork has been seared, remove it from the pan and turn off the heat but DO NOT clean the pan.
Deglaze the pan with 8 oz. of cherry rootbeer by stirring to incorporate pan remnants. Add the rest of the rootbeer and return the pork to the pot. Turn heat to high and bring to a boil. Turn off and remove pan from heat.
Cover and place the pan into the oven at 250º or as low as it can go, for 4 1/2 hours. Remove pot from oven. Uncover pork and allow to rest for 20-30 minutes. Remove pork from liquid and shred for serving.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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