My daughter had a bunch of friends over last weekend and I made them this crowd pleasing food.
Pulled pork is SO simple to make! If you have never made it you should give it a try. You start with a large pork shoulder cut. Get a big one or make two because this stuff disappears fast!
Trim most of the fat off. In the south the fat is often left on but I don't like it that way. Also, I don't want all of the seasoning being lost on the fat. I want it on the meat!
I leave just a bit of fat.
This is my recipe for the dry rub. Click to enlarge.
Drizzle olive oil over the shoulder and spread it to coat.
Sprinkle the entire shoulder with the dry rub and put it in a zip lock bag. Refrigerate overnight.
I missed a couple of pics but basically all you do is put this in a pan, I did this on the grill but you can certainly do this in your oven, then place it in the oven or in your grill with the temperature set at 225 degrees. I put this on at 5:00 pm and never even looked at it until 6:00 am the next morning. It was cooked perfectly. Just cook it while you are sleeping!
The meat should just fall apart.
There are so many ways to make this dish but I ALWAYS make South Carolina style pulled pork. This type is famous for it's tangy mustard sauce. Before the meat is ready make the sauce. Bring to a boil 3/4 cups of apple cider vinegar, 1 1/2 cup yellow mustard, 1 T. salt, 2 tsp. freshly ground pepper, 1 1/2T. Worcestershire sauce. 2 T. butter, 1/2 cup brown sugar, 1 T. chili powder, 1/2 tsp. liquid smoke, 1 tsp. Frank's Red Hot. Stir until the sugar melts.
Shred the pork by pulling it apart with your fingers.
Pour the mustard sauce over the meat.
Mix the sauce evenly through the pork. I do this ahead of time to let the sauce soak in.
I like homemade rolls with these sandwiches. They really make a difference.
These sandwiches are served with coleslaw placed on top of the meat as you can see in the first picture. I also serve them with baked beans on the side. And just because it wasn't good enough already, I added macaroni salad too!
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