Oven Pulled Pork
Slow smoking a pork shoulder for pulled pork isn't always possible, but you can get great consistent results in your oven. The pulled pork recipe in the video is toned down a bit from what we will usually do around our house - we tried to make a good starting point for people who shy away from too much spice or heat. For those of you who can take the heat... feel free to pour it on!
Ingredients:
4-5 lb pork shoulder roast
3 Tblsp Hot and Spicy BBQ rub mixture
1 Tblsp Brown sugar
2-5 (or more!) chipotle peppers in adobo (minced).
2 White onions sliced thinly
Liquid to make a paste (vinegar, jalapeno pickle liquid, or water)
Method:
Pre heat oven to 250ºf
Mix the Hot and Spicy BBQ rub mixture, brown sugar, and chipotle peppers in a small bowl.
Add just enough liquid to bring it together as a paste.
Rub mixture all over pork roast.
Place roast and sliced onion in an oven proof dish.
Cook covered for 5-6 hours or until meat is tender.
Remove pork from oven.
Reserve pork jus from roasting pan.
Shred pork into 2 inch pieces and remove any excess fat, and sinew.
Skim off excess fat from jus (reduce if needed) and add to shredded pork.
Thoroughly mix pork and check for seasoning.
For an added kick:
Add 1/4 cup of vinegar to pan jus before reducing.
To push this into the stratosphere pour some of this 'Eastern North Carolina BBQ sauce' over just before serving.
Ingredients:
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce, or to taste
1 teaspoon salt
1 teaspoon ground black pepper
Method:
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid.
Refrigerate for 1 to 2 days before using so that the flavours will blend.
Shake occasionally, and store for up to 2 months in the refrigerator.
Serve this with Curtido, and Southwest Beans.
Cookware provided by: xtrema
Ingredients:
4-5 lb pork shoulder roast
3 Tblsp Hot and Spicy BBQ rub mixture
1 Tblsp Brown sugar
2-5 (or more!) chipotle peppers in adobo (minced).
2 White onions sliced thinly
Liquid to make a paste (vinegar, jalapeno pickle liquid, or water)
Method:
Pre heat oven to 250ºf
Mix the Hot and Spicy BBQ rub mixture, brown sugar, and chipotle peppers in a small bowl.
Add just enough liquid to bring it together as a paste.
Rub mixture all over pork roast.
Place roast and sliced onion in an oven proof dish.
Cook covered for 5-6 hours or until meat is tender.
Remove pork from oven.
Reserve pork jus from roasting pan.
Shred pork into 2 inch pieces and remove any excess fat, and sinew.
Skim off excess fat from jus (reduce if needed) and add to shredded pork.
Thoroughly mix pork and check for seasoning.
For an added kick:
Add 1/4 cup of vinegar to pan jus before reducing.
To push this into the stratosphere pour some of this 'Eastern North Carolina BBQ sauce' over just before serving.
Ingredients:
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce, or to taste
1 teaspoon salt
1 teaspoon ground black pepper
Method:
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid.
Refrigerate for 1 to 2 days before using so that the flavours will blend.
Shake occasionally, and store for up to 2 months in the refrigerator.
Serve this with Curtido, and Southwest Beans.
Cookware provided by: xtrema
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