Petitchef
PETITCHEF

Pulled Pork

By Cajun Chef Ryan

Living in one of the top hog producing states has it advantages, great prices on pork products is one of them, and another is the variety and quantity of great pork recipes and BBQ joints that offer up great eating. North Carolina is the second highest producer of hogs in the country with Iowa at the top, according to Stuff about States.com. Any NC BBQ joint worth their street cred will have really good pulled pork on their menu.

This pulled pork is as tender and moist as any I have tasted. The meat is falling off the bone, and so moist that the juices will flow like the water of the mighty Mississippi. The meat is as tender and meltingly good as a marshmallow inside a hot smore at the campfire.  And the flavor, oh my, this pulled pork is as rich in flavor as Oprah is the top paid women on television.

If you are not convinced yet, just take a look at these snaps from our pork shoulder roast. I guarantee you will love this pulled pork recipe, or my name isn?t Ryan Boudreaux.

The Step By Step
Getting your pork to fork tender delight!

In a large container combine the apple cider vinegar, Crystal hot sauce, Pickapeppa sauce, Worcestershire sauce, sugar, and warm water. Stir this mixture until the sugar is dissolved, then gently add the pork shoulder to the liquid mixture. Make sure the pork shoulder is completely covered by the marinade. Cover and refrigerate for 12 to 24 hours, or overnight.

Pork shoulder in the marinadePork shoulder in the marinade

Preheat oven to 400° F. Remove the pork shoulder from the marinade and transfer it to a roasting pan. Rub the Finger Lickin? Rub over the entire outside surface of the pork shoulder. Roast the pork in the oven for 1 hour. Reserve the marinade for later use.

Finger Lickin Rub on the pork shoulderFinger Lickin Rub on the pork shoulder

Pork shoulder after the first roastingPork shoulder after the first roasting

Remove the roasting pan with the pork shoulder from the oven; turn the heat down to 300° F. Gently pour the marinade over the pork until there is about an inch or so of the liquid inside the roasting pan. Cover the pan tightly with foil and then slow roast in the oven for 2 hours, or until the meat pulls away from the bone.

Pork shoulder after the second roastingPork shoulder after the second roasting

Allow the pork roast to rest for about 15 minutes, and then pull the pork apart into long shreds using the tines of two forks.

Shredding the pork shoulderShredding the pork shoulder

Shredded pork shoulderShredded pork shoulder

This pork is perfect with Cole slaw and inside a bun for a great pull pork sandwich.

Pull pork sandwich with Cole slawPull pork sandwich with Cole slaw

The recipe…


Ingredients


4
Cups
Apple cider vinegar


2
Tbsp
Crystal hot sauce


1
Tbsp
Pickapeppa Sauce


1
Tbsp
Worcestershire sauce


½
Cup
Sugar


4
Cups
Warm filtered water


3
Lb.
Pork shoulder


2
Tbsp
Finger Lickin Rub




Procedure Steps:


1.
In a large container combine the apple cider vinegar, Crystal hot sauce, Pickapeppa sauce, Worcestershire sauce, sugar, and warm water. Stir this mixture until the sugar is dissolved, then gently add the pork shoulder to the liquid mixture. Make sure the pork shoulder is completely covered by the marinade. Cover and refrigerate for 12 to 24 hours, or overnight.


2.
Preheat oven to 400° F. Remove the pork shoulder from the marinade and transfer it to a roasting pan. Rub the Finger Lickin? Rub over the entire outside surface of the pork shoulder. Roast the pork in the oven for 1 hour. Reserve the marinade for later use.


3.
Remove the roasting pan with the pork shoulder from the oven; turn the heat down to 300° F. Gently pour the marinade over the pork until there is about an inch or so of the liquid inside the roasting pan. Cover the pan tightly with foil and then slow roast in the oven for 2 hours, or until the meat pulls away from the bone.


4.

Allow the pork roast to rest for about 15 minutes, and then pull the pork apart into long shreds using the tines of two forks.




 
 


 
Yield: 12 servings



Bon appetite!

CCR

=:~)

©2011 CCR




By Cajun Chef Ryan



Rate this recipe:


Related recipes

Recipes

Daily Menu

Receive daily menu:

(c) Madeinwork | Privacy Policy

Want to see our latest videos?
Want to see our latest videos?Join us on Facebook, and catch one video recipe a day! You won't ever be out of ideas!