Pulled Pork

A Southern Classic!  

It all begins with a tough and inexpensive cut of pork that is slow-roasted …  cooking slowly and evenly  so that it is fall-off-the-bone tender …
resulting in a melt-in-your-mouth addictive experience.

Tips to make Melt-in-your-Mouth Pulled Pork:

• Pork Butt or Pork Shoulder cut (sometimes known as Boston Butt, or Boston Shoulder) is what is needed – preferably bone-in (more flavour).   Don’t trim any of the visible fat (especially the fat cap) at this point – this fat will baste the meat and keep it moist during the roasting process.  Excess fat can be discarded after cooking.
• Brining for 8-24 hours, and covering the roast with a seasoned rub is the preferred method, however, this can be omitted if time is an issue.
• Slow and Low Roasting is a must … well below 300 degrees (F) for at least 5-7 hours is usually what is needed.  Even though pork is safe to eat when the internal temperature reaches 170 degrees, the fall-off-the-bone status needs a bit more time … internal temperature should hit 200 degrees (F).
• ‘Pull’ the meat when it is still hot   … let the roast rest for 20 minutes or so, and then, using two forks, shred the meat into the desired consistency.
• A flavourful sauce is also essential … easy to prepare this sauce on the stovetop – and then mix in the braising liquid after the roast is finished.  After the meat has been pulled, and while it is still warm, mix in some of the sauce to keep the meat moist.  The rest of the sauce can be added at serving time.
• Pulled pork is easily frozen and  then reheated to be enjoyed another time.

 

 

Pulled Pork

Prep Time:

Brine and Rub: 10 minutes
Sauce: 10 minutes of prep;  20 minutes cooking time
Brining Time: Overnight
Roasting time:   6-7 hours

Ingredients:

1  6-7 pound (3 – 3.5 kg) pork shoulder/butt roast, preferably bone-in

Brine:

½ cup (125 mL) Kosher salt
½ cup (125 mL) brown sugar
8 cups (2 litres) cold water
1 teaspoon each of ground cumin, chili powder, cayenne, and smoked paprika
2 bay leaves
1 teaspoon of whole black peppercorns

Dry Rub:

1 tablespoon (15 mL) brown sugar
1 tablespoon (15 mL) dry mustard
2 teaspoons (10 mL) Kosher salt
1 tablespoon (15 mL) black pepper
1 teaspoon (5 mL) ) cayenne pepper
2 teaspoons (10 mL) chipotle powder
2 teaspoons (10 mL) smoked paprika

Sauce:

2 tablespoons (30 mL) olive oil
1 tablespoon (15 mL) unsalted butter
1 medium onion, small dice
3 cloves of garlic, minced
1 can (156 mL / 5.5 fl oz) tomato paste
2 tablespoons (30 mL) Dijon mustard
½ cup (125 mL) ketchup or chili sauce
½ cup (125 mL) apple cider vinegar
¼ cup (60 mL) brown sugar
2 tablespoons (30 mL) honey
Chipotle Chili Pepper – use 1 or 2 canned chipotles in adobo sauce; or 1 teaspoon chipotle chile powder

2 tablespoons (30 mL) fancy molasses
1 teaspoon (5 mL) liquid smoke
1 tablespoon (15 mL) Worcestershire sauce
½ bottle of beer

Method:

1. Prepare Brine: Combine all brine ingredients and pour over the pork shoulder/butt roast that has been placed in a large brining bag (or a large freezer bag with a very secure zip-loc).
2. Place the brining bag in a large bowl in the refrigerator for at least 8 hours – preferably overnight.
3. One hour prior to roasting, remove roast from the brine and rinse lightly in cold water.  Discard brine.
4. Prepare rub:  Mix all rub ingredients together. Press rub all over the pork roast and let it sit at room temperature for one hour.
5. Prepare Sauce:    In a large saucepan heat olive oil and butter over medium heat. Add the chopped onion and sauté until soft and fragrant (5 minutes). Add the garlic and sauté for an additional minute.
6. Stir in tomato paste, Dijon mustard, ketchup or chili sauce, apple cider vinegar, brown sugar, honey, chipotle chilies, molasses, liquid smoke, and Worcestershire sauce. Heat through to a gentle boil. Cook for 5 minutes.
7.  Add the ½ bottle of beer (save the other half for the roasting process).
8. Continue to cook until it has reduced a little, and the mixture starts to develop its complex flavour. Season with salt and pepper to taste.
9. Remove from heat, and set aside.    Some of the sauce will be used for roasting; most of it will be blended in at serving time.

Roasting: Roasting needs to occur at a low heat over several hours. Internal temperature should reach 200⁰F (100⁰C).

1. Preheat oven to 275⁰F (135⁰C). A slow cooker (at a low setting) could also be used.
2. Place rubbed roast in a large roaster with a tight lid. Pour the remaining ½ bottle of beer into the roaster; cover; and place in oven.
3. After roasting for 2 hours, add about ¾ cup of prepared sauce over the roast.
4. Reduce heat to 225⁰F (100⁰C) and continue to roast for an additional 3-4 hours.
5. Check the internal temperature at this point. Even though pork is ‘safe’ at 170⁰F,   continue to roast until an internal temperature of 200⁰F is reached – this ensures that the meat will be ‘fall-off-the bone’ tender.   Continue to slow-roast if internal temperature has not been reached.
6. When roasting time has been completed, allow the roast to rest for 20 minutes. Remove the roast from any braising liquid that remains, and place on a work surface, or cutting board.  Strain the braising liquid and cool – this will be used as extra sauce.
7. When the roast has cooled enough to easily handle, scrape off the ‘fat cap’, and proceed in pulling the meat – use two forks to gently pull the meat into the desired texture.
8. When the braising liquid has cooled sufficiently to produce a layer of fat, remove and discard this fat, and combine the braising liquid with the remaining prepared sauce.
9. Serve the pulled pork piled high on a bun, or as a quesadilla in an enchilada shell  ….. along with the extra sauce.

 

Questions and comments are always welcome   alex@chilipeppersandpears.com