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Pulled Pork

Giant Mart has whole bone-in Boston Butt roasts for $1.99 lb. Ingredients: Rub: 3 tbsp. paprika 2 tbsp. garlic powder 2 tsp. cayenne 1 tbsp. salt 1 tbsp. brown sugar 1 tbsp. celery salt 1 tbsp. dry mustard 1 beer 1 7-9 lb. boston butt Sauce: 3 c. apple cider vinegar 2 cloves smashed garlic 1/4 c. brown sugar 1/4 c. tomato sauce 1 tbsp. salt 2 tbsp. dijon mustard 2 chilies, sliced in half Directions: Preheat the oven to 225 degrees. Combine all the spices for the rub and massage it into the meat. Let it marinate overnight. Place the rubbed pork in a roasting pan and pour the beer into the pan. Cover it with foil and roast for 6 hours. Turn it over every 2 hours. Remove the foil and roast until the pork has reached an internal temperature of 190 degrees F, about another 3 hours. Remove it from the oven, cover it loosely with foil, and let it rest for 30 minutes. In a small saucepan combine all the ingredients and bring to a boil. Remove the chiles. Remove the bone from the pork, it should slide right out. Using your hands with dish gloves on, or with two forks, start to “pull” the pork into long shreds. Get rid of the fat

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