Friday, May 11, 2012

Barbeque Pulled Pork

I see that my grocery store has pork shoulder roasts on sale for $1.89 a pound this week, so guess what I’m buying and making this weekend.  I’ll be getting out the grill.   The weekend is supposed to be nice outside so I can tend it.

Ready for the grill 

Pork Roast

4 or 5 lb pork shoulder
2 tablespoons Kosher salt  (I use Kosher salt in all of my cooking except baking)
1 tablespoon black pepper
2 tablespoons paprika
1/2 teaspoon garlic powder
2 tablespoons brown sugar
1 packet Sazon Goya (optional, but see my Puerto Rican recipes blog to make if you can’t find it in the store.  It is a P.R. seasoning packet)

Combine spices and mix thoroughly (I put in a jar and shake well.  If there is any left over you can use on your next pork chops.  It stores nicely). Rub spices on all sides of the pork roast generously.  You will want to grill the shoulder low and slow.  Place your pork on the side of the grill without the hot coals and grill over indirect heat for about 4 hours, replacing coals as needed, every half hour or so to keep the grill hot (keep grill covered).  Turn it to get nice grill marks and charring on all sides .

Transfer the roast to a preheated 240°F degree oven.  4 hours of barbequing should completely cook the roast, but for pulled pork you will want it falling-off-the-bone tender.  Cook the roast for at least another few hours in a low and slow oven to finish.

Let the roast sit to cool a bit and with two forks start pulling your pork apart and shred it.

Hot Sauce

1 cup cider vinegar
3 minced cloves garlic
1 tablespoon brown sugar
1/2 teaspoon red pepper flakes (for heat)
1 teaspoon Louisiana hot sauce
Salt and pepper to taste

Bring the sauce ingredients to a boil in a saucepan and boil for 5 minutes. Reduce heat and simmer to desired consistency.

Serve on toasted buns with cold slaw. 

If this sauce sounds too hot for you, here is a milder one for the faint of heart.

Simple Sweet Barbeque Sauce  (A good base for  adding your own seasoning)

2 tablespoons mashed and minced garlic
2 tablespoons extra-virgin olive oil
½  cup cider vinegar
¼  cup soy sauce
1 cup ketchup
1 cup honey
Salt and pepper

Mince your garlic and  add olive oil to a preheated sauté pan. Add the garlic and sauté until it gets light brown (1 minute). Do not over cook or burn it.  If you do, it is unusable.  Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of salt and black pepper, to taste. Bring to a simmer and simmer for 10 minutes.

Let cool.  You can store the sauce in the refrigerator for up to 2 weeks.  You may add your own seasonings to this to goose up the flavor.

Pour the sauce of your choice over the pulled pork or set on table and let everyone pick their own sauce for their pork.   Pulled pork also makes great sliders.  

Have a great week end and think about grilling.  Check out what is on sale at your super market that you can grill.

Tomorrow I'll be sharing avocado.  I love 'em!

Be happy and may God bless you and yours.  

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