Monday, August 22, 2011

BBQ Pulled Pork


I am so excited to share this recipe with you. I don't know what it is about pulled pork but I order it in almost every restaurant. Maybe it is the slow-cooked, fall apart, melt in your mouth pork or maybe it is the sweet and tangy sauce. All I know is that I love it. And although I have had a lot of good pulled pork, I had the best pulled pork at a dinner party hosted by our friends. It was the perfect balance of sweet and spicy (well, maybe a little more on the spicy side which is why I think I liked it so much). And the hostess, Jamie, was nice enough to share her secret ingredient...sweet chili sauce. You can find it in the Asian section of the international aisle in the supermarket. I can't thank her enough for this recipe! (And I should note that Jamie provided the list of ingredients and I came up with the ratios, so Jamie, I hope I did your recipe justice.) 

BBQ Pulled Pork
Servings: 4-6

3-4 lb. pork shoulder blade roast (Boston butt)
2 tbsp. canola or vegetable oil
1/4 cup light brown sugar
1 tbsp. chili powder
1 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. cayenne (or less if you don't like it spicy)
3/4 tsp. salt
1 cup sweet chili sauce
1 cup BBQ sauce + more for basting (we used Sweet Baby Ray's)
1 1/2 tbsp. Worcestershire sauce

Pat the pork dry with paper towels. Trim off excess fat, if desired. Heat the oil in a large dutch oven over medium heat. In a small bowl, mix together the dry ingredients. Liberally rub the spice mixture over the pork, coating all sides. Place the pork in the dutch oven and brown on all sides.

In a medium bowl, combine the sweet chili sauce, 1 cup BBQ sauce, and Worcestershire sauce. After the pork has browned, reduce the heat to low and add the sauce mixture, turning the pork to coat. Cover and cook on low for 5-7 hours, or until the pork is falling apart. Turn the pork over every 30 minutes during the cooking time, and baste with extra BBQ sauce as necessary.

Uncover and shred the pork with a fork (you can take the pork out to shred or shred directly in the pot). Continue to cook the pork in the sauce, uncovered, for about an hour or until the sauce thickens. Skim excess fat off the top and season with salt and pepper to taste before serving.

Cooks note: If the pulled pork becomes too sweet and/or thick, add apple cider vinegar to balance the sweetness and additional water to thin out. 

Source: A Much Kneaded original, with help from my friend Jamie :)

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