Cooking the pork roast low and slow means you will wake up to your whole house smelling of yummy pulled pork. The dry rub gives the pork a wonderful flavor and just the right amount of spice. Mixing your favorite BBQ sauce with cider vinegar is a nice way to add tanginess. Follow Mary's recipe and you have pulled pork without all the work. We served ours on a bun with coleslaw and some sauce. Don't want a sandwich? Use it on top of nachos or for a pulled pork quesadilla. Yum! I used to get up early in the morning to put this in the oven. Then thought, why don't I just put it in before I go to bed? I tried it and it worked great. Although when you wake up during the night you wonder what you are smelling! I love the crispiness of the pork on top and the tenderness underneath that. I love to make pulled pork sandwiches on good buns or bread with extra sauce and yummy coleslaw. Leftovers make great tacos, burritos, or pulled pork nachos. It also freezes great for later use.
Ingredients :
- 1 lg - pork shoulder or pork butt
- bone in or out
- 2 tablespoon(s) salt
- 1 tablespoon(s) black pepper
- 1 tablespoon(s) paprika
- 1 tablespoon(s) garlic powder
- 1 tablespoon(s) onion powder
- 1 tablespoon(s) chili powder
- 2 tablespoon(s) brown sugar
- 1/2 cup(s) your favorite bbq sauce
- 1/2 cup(s) cider vinegar
Intructions :
- Preheat oven to 225 degrees.
- Mix all spices together. Feel free to adjust them to your liking. You may also buy a premade 'dry rub' if you prefer.
- Rub all of the pork roast with the dry rub.
- Place roast on the rack in a roasting pan and place in oven
- uncovered.
- Mix together the BBQ sauce and the vinegar in a bottle or bowl. Set aside by oven. Go to bed.
- If you happen to wake up in the middle of the night
- you can squirt or brush the roast with the BBQ/vinegar 'mop'. The brown sugar in the rub and the sugar in the sauce will start to make the outside of the roast look REALLY dark as it caramelizes. This is fine and you want that look and crustiness! We usually mop it two to three times during the night as my hubby wakes up a lot. If you don't wake up
- don't worry about it. It will still be delicious and crusty.
- After about 10 hours
- pull the roast out and see if it is fork-tender. If not
- let it cook for a few more hours. Or
- you can turn the heat up to about 350 degrees and check it each hour. It shouldn't need much more. After it is done
- can shred it with a fork while it is warm. If you prefer
- take the leftover sauce and toss it with the pork.
- Serve some extra BBQ sauce/vinegar 'mop' on the side for people to add their own. I serve this on large buns with coleslaw but you can do whatever you like with it. Also makes great nachos for the leftovers. Enjoy! ]
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Keyword : recipe-American-Pork-Bake