Pulled Pork with Barbecue Sauce
Having worked in the Bronx (NYC) many years ago, I developed an appreciation for dry-rubbed pork shoulder roasted in the oven until it’s pull-apart tender. Since Melissa Clark, from The New York Times, explained how to make pulled pork, it has been my way of bringing back those memories.
#pork #pulled #barbecue #protein #meat #dinner #sandwich #supper #lunch #dish #entree #Southeast #Carolina #South
Pulled Pork with Barbecue Sauce
Having worked in the Bronx (NYC) many years ago, I developed an appreciation for dry-rubbed pork shoulder roasted in the oven until it’s pull-apart tender. Since Melissa Clark, from The New York Times, explained how to make pulled pork, it has been my way of bringing back those memories.
#pork #pulled #barbecue #protein #meat #dinner #sandwich #supper #lunch #dish #entree #Southeast #Carolina #South
Cooking Instructions
- 1
In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes.
- 2
Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder.
- 3
Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
- 4
If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
- 5
Heat oven to 280F. Place pork in a baking pan, cover with aluminum foil and roast for 3 hours.
- 6
Remove foil and roast for 3 more hours, until meat is pull-apart tender and internal temperature reads 205 degrees on a meat thermometer. Remove from oven, cover with aluminum foil. Meat will continue cooking ideally to internal temperature of 210F.
- 7
Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.) Add barbecue sauce and mix.
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