Pulled Pork




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5-7 lb. pork roast (shoulder or butt)
Hamburger buns or large rolls

Dry Rub
3 tblsp. paprika
1 tblsp. garlic powder
1 tblsp. brown sugar
1 tblsp. dry mustard
3 tblsp. coarse salt

Barbecue Sauce
1 1/2 c. cider vinegar
1 c. yellow or brown mustard
1/2 c. ketchup
1/3 c. packed brown sugar
2 garlic cloves, smashed
1 tsp. cayenne pepper


Trim excess fat from the pork. Mix the dry rub ingredients, coat the pork, and let it sit (refrigerated) for an hour to overnight.

Put the seasoned pork in a heavy, covered pot and bake at 300º for approximately 6 hours. When it's done, let it sit for about 1/2 hour, then pull apart with a fork.

Meanwhile...while the roast is cooking, mix the sauce ingredients in a saucepan and cook for about 10 minutes, or until the sugar is dissolved. To serve, put the pulled pork on a bun and serve the vinegar barbecue sauce on the side. (NOTE: The original recipe calls for mixing 1/2 the sauce into the pulled pork—but I prefer it on the side.)


Source: Tyler Florence (from the Food Network)