Monday, 16 January 2012

Pulled Pork

Pulled pork can be time consuming, but so good if it's done right. My family had it for dinner with tortillas the first night, then used the left overs for sandwiches. I suggest making a big portion to make the process worth while. You can use the pork for lunches or dinners throughout the week and they freeze well if you don't think you can use them up fast enough. This time I'm using the pressure cooker to finish it off, and I really liked the method because it produced a really tender and moist meat.



Spice rub:

1/3 c sugar
1/3 c brown sugar
1/4 cup paprika
1/3 cup salt
2 tbsp onion powder
1 tbsp garlic salt
1 tbsp pepper
1 tbsp chili powder
1 tbsp oregano
1 tsp thyme
1tbsp cayenne


The pork I used was about 8 lbs, bone-in pork shoulder roast.

Rub it all over the pork and place in an oven preheated to 325 degrees.

While the pork is in the oven, make the BBQ sauce.
1/4 cup of the spice rub
3/4 cup ketchup
1/2 cup vinegar
1/3 cup brown sugar
1/4 cup teriyaki sauce
2 tsp W-sauce
1/3 cup maple syrup. 

Mix well and brush it over the pork every 40 minutes for the next three hours. The pork should be fully cooked by then. 


Cut the pork into large pieces so that they fit into a pressure cooker. Add in all the juices from the pan as well as what is left of the BBQ sauce. Finally, add a splash of orange juice, about 3/4 cup. turn on the pressure cooker and cook for an hour and 10 minutes. I have one of those electric ones that looks like a rice cooker and it made my life a lot easier.



After the meat is tender and falls off the bone, remove it into a large bowl and shred it with 2 forks. Place back into the pressure cooker and mix with all the fats and juices. It should be able to absorb a lot of it.



 To make the slaw that goes with the sandwich, I used 1/8 of a cabbage and a tiny bit of red onion. Chop them up into thin slices and toss with mayo.


The pork can be enjoyed warm or cold.

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