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I concocted this a couple of weeks ago. Unlike the eastern North
Carolina style pulled pork recipe, which does not include
tomatoes or tomato ketchup in the sauce, this one is with a
traditional style BBQ sauce (which includes tomato ketchup).
I
love both styles. I love doing pulled pork with this way, because
you just roast it in your kitchen oven--and the layers of flavor
provided by the spice rub give it a real barbeque flavor.
Ingredients:
1 pork butt roast (about 4 lbs.)
2 tbsp. canola oil
1/4 cup water
10 to 12 hamburger buns
For the Rub:
2 tbsp. brown sugar
2 tbsp. paprika
2 tbsp. chili powder
1 tbsp. ground cumin
1 tbsp. kosher salt
1 tbsp. coarsely ground black pepper
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. celery seed
1/2 tsp. ground mace
For the Sauce:
1 1/2 cups ketchup
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
1/4 cup cider vinegar
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
2 tbsp. yellow mustard
2 tbsp. butter
1 tbsp. brown sugar
1 tsp. Louisiana hot pepper sauce
Instructions:
In a bowl or container, mix all of the rub ingredients together.
Cut off excess fat from meat. Rub the meat with a generous amount
of rub--make sure you rub into all the nooks and crannies. Cover
remaining rub and keep (for up to about 6 weeks) in a cool, dry,
dark place. (You should have enough rub left for at least one
more roast.) Wrap the meat in a double layer of aluminum foil and
refrigerate for at least one hour.
Position oven rack to center and preheat oven to 325 degrees F.
In a heavy oven-proof pot or skillet, heat the vegetable oil on
stove over medium heat. Add the meat and brown on all sides. Add
the 1/4 cup of water and cover the meat tightly with either a lid
or aluminum foil. Place in oven and bake for about 3 to 3&1/2
hours, or until meat can be shredded easily with a fork.
About an hour before the meat is done, put all the ingredients
for the sauce, except the bell peppers, onion and butter, in a
small sauce pan. Blend together well, bring to boil over medium
heat, reduce heat, and simmer, stirring often. In another sauce
pan, heat the butter over low heat and add the bell peppers and
onions. Saute, stirring often, until onion and peppers are
tender. Then add them to the sauce that is simmering.
Remove meat from oven and allow to stand (covered) for 10
minutes. With a fork, shred the meat into strings. Serve the meat
on hamburger buns, and top with the sauce. Makes 10 to 12
servings.
Lee Griffith, a.k.a. "Griff" is the author of several blogs.
Griff describes himself as a "former kitchen klutz" who now has a
passion for cooking and developing great recipes. Griff would
like to send you a FREE E-BOOK with 32 great chili recipes, along
with a free recipe every week via email. To receive, simply click
on http://optin2.griffsrecipes.com
Check out "Griff's Recipe Report" at
http://GriffsRecipeReport.com
Article Source: http://EzineArticles.com/?expert=Lee_Griffith
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