eastern NC style slow roasted pulled pork

Recipe printed from chiknpastry
 

Slow Roasted Pulled Pork
Adapted from Cooking Light, December 2009; serves 16

ingredients
2  T dark brown sugar
1  T smoked paprika
1  T chili powder
1  t salt
2  t ground cumin
1  t freshly ground black pepper
1/2  t dry mustard
1/2  t ground chipotle chile pepper
1  (5-pound) boneless pork shoulder (Boston butt), trimmed
2  c water, divided
1 t liquid smoke
1/2  c apple cider vinegar
1/3  c ketchup
vinegar-based Eastern NC bbq sauce (recipe below)

instructions
To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.

Preheat oven to 225°.

Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour.

Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.

Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes.

Shred pork with 2 forks. Serve with sauce.

Vinegar-Based Eastern NC bbq Sauce
chiknpastry recipe; makes 2 cups

ingredients
1.5 c apple cider vinegar
1 c water
1 T tomato paste
4 T dark brown sugar
1 T crushed red pepper flakes
2 t smoked paprika
1 t chile powder

instructions
combine all ingredients in small saucepan and bring to boil. reduce heat and simmer for about 30 minutes. add more red pepper flake, if desired.

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