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id
348
Name
Pulled Pork
Main Dish Category
Sandwich
Secondary Dish Category
Main Ingredient
Pork
Other Ingredient
Number of People
List of Ingredients
3 T. chili powder
2 T. paprika
1 T. dried oregano
1 T. ground cumin
1 T. sugar
1 T. salt
1 Tsp. ground white pepper
5 to 6 lb. lean pork shoulder arm roast or pork shoulder arm picnic
1 T. vegetable oil
1/2 cup finely chopped onion
12 oz. bottle chili sauce
1 1/4 cups distilled white vinegar
2/3 cup firmly packed brown sugar
3 T. Worcestershire Sauce
3 T. bottled red pepper sauce
1 tsp. salt
20 thick slices soft white bread or 10 large soft rolls
Description
Rub: Combine all dry rub ingredients in large resealable plastic storage bag.
Trim skin and excess fat from pork, leaving a scant 1/8 inch thick layer of fat. Place meat in resealable plastic storage bag. Seal bag and toss so rub coats the meat. Marinate in refrigerator overnight.
Barbecue Sauce: Heat oil in 3-quart saucepan over medium heat; add onions and cook 4 to 5 minutes or until onions are softened. Add chili sauce, white vinegar, brown sugar, Worcestershire sauce, red pepper sauce and 1 tsp. salt; Bring to boil. Reduce heat and simmer 30 minutes or until slightly thickened. (Makes 2 cups.)
Heat oven to 325 degrees. Arrange roast in 13X9 roasting pan; pour sauce over top. Tightly cover pan with heavy-duty foil. Bake 3 1/2 to 4 hours or until tender enought to pull away from the bone. Transfer roast to cutting board. With fork, pull meat off bone in large shreds. Discard bone and return pork to pan; stir into barbecue sauce until combined. Bake,uncovered, 25 minutes more.
Divide pork and spread on top of 10 bread slices; cover with remaining bread.
Time
1hour prep plus marinating and baking
Cooking Type
Bake
Difficulty (1-5)
3
Notes
675 calories, 31 g total fat, 10g saturated fat, 155 mg cholesterol, 1628 g sodium, 55 mg carbohydrate, 2g fiber, 43g protein
I did not pour the barbecue sauce over the meat before baking. I just baked the meat til very tender, shredded it, and then poured the sauce over it and put it in the crockpot.
Variation: Fill sub buns with pork, top with provolone cheese and dill pickle slices; place on George Foreman grill and press. Yummy!
Origin
Ladies Home Journal
Image