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So It’s Bekah’s Pulled Pork Now


Ingredients:

  • 1whole pork butt
  • Pork rub
  • 1⁄4cup black pepper
  • 1⁄4cup paprika
  • 1⁄4cup turbinado sugar
  • 2tablespoons salt
  • 2teaspoons dry mustard
  • 1teaspoon cayenne
  • Molasses Barbecue Sauce
  • 3cups chicken stock
  • 1cup dry white wine
  • 1⁄4cup apple cider vinegar
  • 1⁄4cup molasses
  • 1⁄4cup chopped plum tomato
  • 3tablespoons shallots, minced
  • 2tablespoons pitted dates, minced
  • 1tablespoon garlic, minced

Directions:

  • For rub: mix all ingredients in a bowl.
  • For sauce: Combine in nonreactive saucepan, bring to boil and simmer until it reduces to 1 1/2 cups.
  • For pork: Rub pork with rub.
  • Place in Plastic bag and refrigerate overnight.
  • Take out pork and re-rub.
  • Let sit at room temperature for 2 hours.
  • Roast on rack uncovered in oven at 250-275 degrees until falling apart tender.
  • It will take 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees.
  • Pull pork into pieces, toss with sauce.
  • Serve with extra sauce (If you prefer, the pork can be served with Pig Pickin Sauce (#31020)).

Reviews:

  • DonnaR

    A rave for this one! I join the others in rating this just great. I used the recipe exactly….except for two things. My market had thick sliced port butt on sale and since it was half the price of their whole butt I opted to use that. I was somewhat concerned about the amount of spice, since I had so much more surface to rub. But, not to fear, it was wonderful. My thick chops were wonderful even before the pulling and the saucing. Also, I forgot to buy a tomato and didn’t want to open the extra large can I had, so I put in a squeeze of tomato paste from a tube I keep in the fridge for just such emergencies.

  • Steve_G

    Fantastic method and a great rub. With just the two of us it’s hard to justify cooking a whole Boston Butt, so I did a 2 lb loil roast with the same method. I brined the meat in 1/2 cup of salt, 1 cup of sugar and 1 qt of cold water for 2 hrs, let the rub sit on for 4 hrs. I didn’t bring it up to room temperature before putting it in the oven. It cooked for 4.5 hrs to an internal temperature of 198 degrees. It was fall-apart tender with tons of flavor! Thanks MC for a terrific recipe.

  • SuzieQue

    Absolutely awesome! So tender, so juicy, so delicious! The sauce is a little sweet and very tasty – the pork is indescribable. Everyone raved over this! I think I love you, MEANCHEF!

  • Jan Marie

    Well…I am a believer. I’m Scandanavian and don’t tolerate a lot of spices, so the paprika, pepper and cayanne were a stretch for me, but I hung in there am am so glad I did. I pulled the pork, then diced it and the spiced dispersed nicely with the sauce for a lovely flavor. I served it with garlic potatoes and froze half of the dinner for a later, no brainer dinner when we are in a hurry. Thanks for posting a wonderful recipe. I love slow cooking, especially on a rainy day. This is definitey a 5 star recipe…a rare honor.

  • Mirj

    Since we don’t eat pork I made Pulled Cow. It’s really the rub and sauce that are the stars of this show! I used a dark brown sugar instead of the turbinado sugar, and double the quantity of minced dates. Heaven! I served this with mashed potatoes and my kids were practically licking their plates clean! My BH had 2 1/2 helpings and had to be rolled from the table. I think this would work well with almost any kind of meat. Thanks, Mean Chef, this has already started to make the rounds in my community!

  • KeyWee

    Fabulous, as promised! I didn’t change a thing. The meat is oh-so-tender & the sauce is absolutely out of this world! DH suggested making up the sauce to use as BBQ for ribs, chicken, whatever – which, YES, I plan to do in the future. I served the meat on warm tortillas with sides of shredded lettuce and chopped onion, so each could make their own to their liking. Thanks, MC! – 5 stars!!!

  • Jangomango

    Absolutely fantastic! I’ve made this 3 times now, and it is a stunner every time. It is also the easiest thing in the world to cook and get right. Everyone who eats it wants the recipe. An interesting thing happened with one of them which I will relay in case it helps anyone. My friend insists that anything can be put into a crockpot and taste just as good. So she did hers in a crockpot and invited me to dinner. First of all, it seemed to take a much longer time. After 9 hours it had only reached about 160* F and was definitely nowhere near ready to “pull”. So she put the heat up and finished it in a hurry. When the meat emerged it had a strange, slimy, yellowy coating, not at all appetising to look at. The taste was just ok, but missing was the wonderful crust that develops slowly with the juice coming out of the pork in dry heat. Back to the real thing: it makes fabulous sandwiches the next day, especially with the pigpickin’ sauce drizzled over them. It also makes a great sandwich put under the broiler with some havarti cheese and jalepenos on top. Great, great recipe.

  • Derf

    WOW!!! Like everyone says, this was incredable, what a success!! Everyone that came now has the recipe. Followed everything exactly, but had to use regular brown sugar in the rub, it was wonderful anyway! In the fantastic sauce I had to use onions instead of shallots, couldn’t get any decent shallots. It took about 8 1/2 hours and came apart so easily. As everyone in the thread said to use CWB, we found the cheepest possible and still can’t figure why cheap white buns?? Although admittedly, they were perfect, don’t know why! I made 3 different sauces, to see which we liked best and without doubt, your molasses bbq sauce was outstanding! (a bit sweet for me, but I was outnumbered!)Thanks Mean Chef for turning my thoughts about pulled pork around, dry heat is definately it and the rub is still tingling. The flavours were fantastic! There was some meat left over so I did it up in wraps and froze them, looking forward to some great lunches!

  • Mille®

    This is fabulous (but you already knew that). Before I was hospitalized a year ago, one of my favourite restaurants was Hogs on The Hill near the University of Maryland campus. And one of their locally famous specialties was pulled pork – I could not get enough of the stuff, and often ordered extra to bring home and freeze. Of course, my low-salt diet put the brakes on my visiting that fine establishment. I had my local butcher call me when he got a fresh pig, and he cut me a huge pork butt from it. As soon as I got it home, I thought I heard it still oinking, so I took my wee butcher knife and stabbed it all over, just to make sure that it was dead. As I was rubbing it with your spice mixture (duplicated faithfully except for salt substitution) I poked some of the mix deep into the wounds that I had inflicted. Then, after overnight resting and subsequent re-rubbing, I slow-roasted it at 250°F for close to 9 hours. The beast was so tender that it almost “pulled” itself and fell into chunks as I was trying to lift it out of the roasting pan. The outside was almost charred, and yet it was glistening moist and had me nibbling on the burned bits as I was completing the “pulling” process. Your sauce was amazing. Because I had a large cut of meat to begin with, I had to make a second batch of sauce in order to have enough to be able to serve additional sauce. Even prior to making your sauce recipe, I have found myself using dates more and more in other savoury sauces – they really add oomph to it. My wife, who previously disliked most pork dishes, wanted me to make a point of awarding your recipe a whole bunch of frequent flier miles. She took pulled pork sandwiches to work for lunch 3 days in a row.

  • Dreamgoddess

    Wonderful recipe! The only change I made was to use green onions instead of shallots (couldn’t find any). I made the Molasses Barbecue Sauce and the Pig Pickin Sauce to accompany the pork. Half liked the Molasses, the other half the Pig Picking Sauce. I guess I’ll have to make both sauces every time I make this recipe. I served this with barbecued beans and coleslaw.

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