Perfect Pulled Pork Recipe
Serves 8
Ingredients:
- 1 bone-in pork roast, preferably Boston butt, 6-8 pounds
- 1 -4 oz. jar PERFECT RIB RUB
- 2-3 cups dry white wine
- ½ cup cider vinegar
- 1 medium onion, chopped
- Heavy Duty Foil
Massage ½ jar of Perfect Rib Rub into the meat. Wrap tightly with a double
layer of plastic wrap and let sit for at least 1 hour (or up to 3 days for a more intense flavor) if marinating longer than
1 hour, refrigerate, but 1 hour prior to cooking, remove from the fridge, unwrap and allow to come to room temperature.
Adjust oven rack to the middle position and preheat oven to 325 degrees.
Place roast in large roasting pan, with at least ½ inch of wine covering the bottom of pan, about 2 cups. Cover with heavy
duty aluminum foil, making sure it is completely sealed. Place in the oven and roast for 3 hours, pull back a small portion
of foil, check to see if more wine is needed, add if necessary and reseal. Cook an additional 2 hours. The meat will be fork-tender
and pulling away from the bone. Remove from oven and let rest covered for ½ hour, do not open the foil.
Unwrap and transfer pork to a cutting board. Transfer the pan juices
to a saute pan, add 1 TBS. PERFECT RIB RUB, cider vinegar and chopped onion, simmer on medium-high heat to reduce and thicken
the sauce. Meanwhile, when pork is cool enough to handle, "pull" the pork by separating the roast into sections, removing
fat if desired, and tearing the meat into shreds.
(Alternatively, cut the meat into small sections and shred in the food
processor fitted with a slicing blade.) Place the shredded meat in a large bowl, toss with ½ the pan sauce, serve with remaining
sauce on the side. Excellent on a crusty roll or sliced baguette or serve with mashed potatoes and seared greens.
***For a more authentic BBQ taste, roast on gas grill, uncovered, for
the first 3 hours, then move to oven to finish.
In addition to above, you will need:
- 4 cups wood chips
- Heavy duty foil and 6 inch foil pan
- Heavy duty foil roasting pan.
Soak wood chips in sink or medium bowl for 30 minutes, drain and cover
with foil, poke 6 holes in top of foil, to allow smoke to escape. Place on one side of the gas grill, turn all burners to
high and preheat with lid down about 20 minutes, until chips are smoking heavily. Turn the burner under the chips down to
medium and the other burner(s) off. Set the roast on the cooler part of the grill and barbeque for 3 hours. If you have a
thermometer in your grill, it should stay around 275 degrees, with just one burner lit.
Preheat oven to 325 degrees, remove roast from grill, add white wine
to pan, cover with foil, and move to oven. Roast an additional 2 hours and proceed as directed above.
LBC Spice 2003
