Wednesday, October 23, 2013

Put Away The "Store Bought" BBQ Sauce, Pulled Pork

 
     We love a good pulled pork sandwich. I doubt that I ever make mine the same way twice. It is really hard to "mess up" pulled pork as long as you start with a good quality pork roast and let it cook until it is falling apart tender. I always try to make extra because this is something that freezes well.
 
     The last time I made pulled pork, I changed it up a little bit. I couldn't find a large boneless pork roast, so I bought three small ones.
 
Rub Ingredients:
4 T. paprika
3 T. sugar
2 tsp. onion powder
salt and pepper (about 1 tsp. of each)
 
Mix together and reserve 1 T. of the mixture. Pat the remaining rub onto the meat. You can do this step several hours ahead of time, but I never think that far in advance. I rubbed it into about 6 pounds of lean pork roast. I got out my grandmother's roaster and put a little oil in the bottom and slightly browned both sides of the meat on top of the stove to add flavor and get the rub to "stick". Add enough water to the pan to have it about 1-2 inches deep and put the roaster covered into the oven at 300 degrees for several hours. You want to slow cook this until it is falling apart tender.
 
 
In a saucepan, mix together the ingredients for the BBQ sauce.
 
BBQ Sauce Ingredients:
2 cups ketchup
1/4 cup brown sugar
1/4 cup white sugar
1 1/2 tsp. dry mustard
1 1/2 tsp. onion powder
1 tsp. fresh ground pepper
2 T. fresh lemon juice
2 T. Worcestershire sauce
1/2 cup apple cider vinegar
reserved 1 T. of rub mixture
2 T. maple syrup (I used real maple syrup)
1 cup of water
 
Mix all the ingredients for the sauce together and bring to a boil, reduce heat and simmer for 2 hours while the pork is cooking in the oven. Set aside.

 
When your pork is done, remove it from
the oven and using 2 forks, shred it.

 
Pour the BBQ sauce over the shredded pork and
put it back in the oven for another 30 minutes
(not necessary but makes it soak in better).

 
To serve: We love Pretzel Buns, but any crusty bun
will work. I topped ours with a scoop of coleslaw
 for added crunch. Coleslaw recipe.

 
     You could easily prepare the BBQ sauce ahead of time and cook your meat in the crockpot all day. Shred the meat and add the sauce for the last 30 minutes. Some people prefer their pork plain and the sauce served on the side, that works too!
 
 
I am joining Michael @ Rattlebridge Farm
for Foodie Friday

10 comments:

Jacqueline said...

Such pulled pork lovers here! This looks fabulous. I agree, it freezes so well and we always get around to using it too (which doesn't happen to everything that goes into our freezer!!)
I just love your pumpkin background! It is so fabulous.

Lynn@Happier Than a Pig in Mud said...

I'll bet your house smelled great Sue! I love pulled pork and haven't had it in a while... Sounds good:@)

Mosaic Magpie said...

8 o'clock in the morning and I am wanting BBQ with coleslaw on the top. I am planning my trip to the grocery store to purchase needed ingredients! What a great sounding supper for a chilly windy day!
xo,
Deb

Kim @ Savvy Southern Style said...

Love barbeque and that looks good. I need to make it sometime.

The Quintessential Magpie said...

This looks soooo good! xoxoxo

Ricki Treleaven said...

I want some! :D

Gypsy Heart said...

Sounds so good today! I usually do mine in the slow cooker and it's always delish.

xo
Pat

bj said...

mmmmm....sounds so so good.
xo

Chris said...

Hi Sue, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
http://chelencarter-retiredandlovingit.blogspot.ca/

koralee said...

Oh yum....my family would love this. Love the crockpot...my favourite winter thing. Hope your October has gone well. xoxo