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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)
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