Ree Drummonds Pulled Pork
Total: 10 hr 20 min
(includes marinating time)
Active: 20 min
Yield: 16 servings
Level: Easy
1/4 cup brown sugar
1 tablespoon chile powder
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 pork shoulder roast (also called pork butt)
4 onions, cut into halves
1 bottle good barbecue sauce and good-quality hamburger rolls,
for serving
Directions:
Stir together the brown sugar, chile powder,
paprika, garlic powder, salt, black pepper
and cayenne in a small bowl. Rub the mixture all
over the pork shoulder. Wrap the pork in plastic
wrap and refrigerate for several hours or preferably
overnight.
Preheat the oven to 300 degrees F.
Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender
and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting
board. Slice some of the onion.
Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water.
Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the
barbecue sauce and stir to heat.
Shred the meat with two forks, add the sliced onions to the pork and then toss in the
barbecue sauce until it's coated to your liking! Serve on hamburger rolls.
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