Tuesday, April 08, 2008

Pulled Pork

I almost lost my "so simple it's sinful Pulled Pork" recipe.. so decided I'd better post it here so it won't get losted again.

(I've tried doing this in the crockpot and it just is NOT as good. The oven is the way to go.)

you take the pork roast and place in large pot or baking dish with lid with 1 stick butter (melted) and 1 cup cider vinegar, cover tightly and bake at 250 for 4 hours.. turning every hour.

At the 2nd turning.. if the cider/butter mix is really low and meat is starting to fall apart.. add another stick of butter, another cup of vinegar and turn heat to 225 and continue baking for 2 more hours. If meat is NOT starting to fall apart.. don't turn heat down.

when done, remove meat to large serving dish and pull apart with fork. pour 1/2 of sauce (recipe follows) over meat and serve rest on side ... (we've decided we don't like to pour sauce over the meat.. we just serve all of it on the side.. but this is because there's only 2 of us now and takes us a long time to use up the seasoned meat).


3 drops Green Tabasco sauce
1 1/2 Tbsp Black Pepper
2 tsp to 2Tbsp BBQ spice or rub (adjust amount to taste)
1 Tbsp Liquid Smoke
1 Tbsp Lemon or Lime Juice
2 Tbsp Worchestershire Sauce
1 C Brown Sugar (we use splenda)
1 C Ketchup
1 C French's Style Mustard
1 C Water
1 C Apple Cider Vinegar

Mix all together in sauce pan. May need to use whisk to make it combine well. Heat till it thickens slightly. Enjoy!!

We have the pulled pork with coleslaw and bbq or baked beans. yum yum.

I'm off to start one for supper tonight (it's 6am here.. think it will be done in time?)


Biz said...

Thanks for sharing this recipe! I'm excited to try it...does it transfer well to making it for potlucks and large groups??

Lisa said...

Hi Biz,

I don't have an email address for you, I'm replying here.

Yes, it does work well for groups. I've made it for my dh to take for his departmental monthly lunches and it went over well.

One thing I did different for the group was I made two different batches of sauce.. one was spicy (made with 2 tbsp of the rub & splenda) and the other was milder (2 teaspoons of rub and 1/2 splenda & 1/2 brownsugar). That way people could have a choice of what they wanted.

Hope your group enjoys this.

Anonymous said...

Sounds awesome. About how many pounds of meat is right for this recipe? Tnx.

Lisa said...

Hi Debbie,

I buy a pork loin roast for this. I don't remember how many pounds.. maybe between 4 and 6??