Low and Slow Pulled Pork Recipe | Yummly

Low And Slow Pulled Pork

PORK(1)
McAtamney: "Real good, only thing just had to guess the sauce…" Read More
23Ingredients
4Hours
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Low And Slow Pulled Pork

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Description

Start with the right cut of meat. Most barbecue restaurants use whole pork shoulders, but they’re rarely available in grocery stores. If you find a whole shoulder, use it. Otherwise, we recommend a Boston butt, which is half of the shoulder, the other half being the picnic shoulder. The first nationally branded barbecue sauces were likely based on a Kansas City-style sauce like the one included here--thick, tomatoey, and sweet, with just a hint of hot.

Ingredients

US|METRIC
12 SERVINGS
  • 5 lb. pork blade roast
  • 1 cup dark brown sugar (firmly packed)
  • 1/2 cup granulated garlic
  • 1/2 cup kosher salt
  • 1/2 cup paprika
  • 2 Tbsp. dried minced onion (granulated)
  • 1 Tbsp. dry mustard
  • 1 Tbsp. Creole seasoning
  • 1 Tbsp. chili powder
  • 1 Tbsp. ground red pepper
  • 1 Tbsp. ground cumin
  • 1 Tbsp. ground black pepper
  • 1 clove garlic (minced)
  • 3/4 cup cider vinegar
  • 1/2 cup ketchup
  • 1/4 cup worcestershire sauce
  • 1/4 cup chili sauce
  • 2 Tbsp. onions (chopped)
  • 1 Tbsp. brown sugar
  • 1 Tbsp. lemon juice
  • 1/2 tsp. dry mustard
  • 1 dash ground red pepper
  • apple juice (for spritzing)
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    Directions

    1. For Rub: Stir together all rub ingredients (1 cup dark brown sugar, 1/2 cup granulated garlic, 1/2 cup kosher salt, 1/2 cup paprika, 2 Tbs granulated onion, 1 Tbs dry mustard, 1 Tbs Creole seasoning, 1 Tbs chili powder, 1 Tbs ground red pepper, 1 Tbs ground cumin, 1 Tbs pepper) in a bowl. Store in an airtight container. Set aside.
    2. For Sauce: Stir together all ingredients for the sauce (1 clove minced garlic, 3/4 cup cider vinegar, 1/2 cup ketchup, 1/4 cup Worcestershire, 1/4 cup chili sauce, 2 Tbs onion, 1 Tbs brown sugar, 1 Tbs lemon juice, 1/2 tsp dy mustard, dash of ground red pepper) in a medium saucepan over medium heat; bring to a boil. Reduce heat; simmer, stirring occasionally, 40 minutes.
    3. Divide sauce into separate containers for basting and servings at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate any leftover table sauce.
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    Reviews(1)

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    McAtamney 5 years ago
    Real good, only thing just had to guess the sauce ingredients from the rub? Or I am reading it wrong.

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