PULLED PORK

INGREDIENTS
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt

METHOD
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast.

SERVING IDEAS
Serve on toasted rolls topped with Cider-Vinegar Barbeque Sauce and with German Potato Salad (either grandma's or Martha's) and Classic Creamy Cole Slaw.

Comments

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