Low and Slow and Oooh So Good!

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Make Low and Slow and Oooh So Good!

You deserve a break today, now get up and get away......wait  that sounds familiar  lol! But it's true. Although the prep time takes a few minutes, it's the results hours later that will make your life soo much easier at the end of a long week.  Pulled pork served on a fresh kaiser roll or even the smaller Hawaiian rolls are so delicious! Add coleslaw and your favorite side dishes (when they can be bought pre-made at your grocer with a little doctoring up) and you have a meal fit for a king! I use the oven method for this recipe, but you can certainly accomplish this beautifully in a crock pot. (consult oven to crock pot conversion tables)

Barbecue Pulled Pork

 

 

Ingredients

Dry Rub
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider Vinegar Barbecue Sauce
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper


Directions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

When you go to serve this mouthwatering dish, serve it in its purest form with your favorite side dishes and some of the remaining sauce, or load it up on a Kaiser roll and pile on the onions, coleslaw and pickles!

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