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Pork, Pulled BBQ Recipe

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This recipe for Pork, Pulled BBQ, by , is from The Marley Family Cookbook #2, 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!

Pierre LaMontagne


5-7 lb pork roast
12 hamburger buns
roasting pan drippings
cole slaw, for topping (optional)
pickle spears, for serving (optional)

Dry Rub:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt

Cider Vinegar BBQ Sauce:

1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 cloves garlic, minced
1 teaspoon coarse salt
1 teaspoon cayenne pepper
1/2 teaspoon ground black pepper

Mix all (5) dry rub ingredients together into a small bowl. Rub the roast all over with it. Cover the roast; refrigerate it for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees. Put the roast in a roasting pan; roast it for about 6 hours, or until it's falling apart.
Meanwhile, make the bbq sauce. Combine all (8) bbq sauce ingredients in a saucepan. Simmer & stir it gently; until the sugar dissolves. Set it aside.
When the roast is done, place it on a large platter.
Allow it to rest for at least 10 minutes.
Meanwhile, deglaze the pan over medium heat with 3/4 cup water, scraping it with a wooden spoon to pick up any of the brown bits. Reduce the liquid by about half; then pour it into the saucepan with the bbq sauce; cook it for 5 minutes.
While the roast is still warm, "pull" the meat: use 1 fork to steady the meat, use another fork to "pull" shreds of meat off the roast. Put the shredded meat into a bowl; pour half of the bbq sauce over it.
Stir it all so that it's all well coated.
Serve with pickle spears and the remaining bbq sauce on the side.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Prep: 20 min Cook: 6 hr 15 min
Personal Notes:
Personal Notes:
(Ingredients are listed going across, left to right)
Use a shoulder or a Boston Butt pork roast.




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