We’re eating classic bbq pulled pork sandwiches dressed with coleslaw, hot sauce and barbecue sauce and served on a freshly made kaiser roll.
Happy New Year! As 2009 rolled to a close we decided that rather than staying up late and ringing in the new year we would wake up early and head over to our friends Nicole and Justin’s house for a day long celebration of watching two back-to-back bowl games followed by some serious rocking out (to Rock Band of course).
One of the perks of being real-life friends with food bloggers is that you get to eat what they’re cooking! We decided that since Nicole was making some kaiser rolls for her blog, I would make some complimentary pulled pork to go on them. Normally I would have gone crazy and done some untraditional seasoning for the pork roast, but when the time rolled around for me to make the pork I was in a classic, nostalgic kind of mood. Thus here is my recipe for classic southern pulled pork. If you have a smoker, then by all means, please use it! Unfortunately I don’t have a smoker so the recipe below is using the low and slow oven-roasting method. If you end up giving this recipe a try, we’d love to hear how it worked out for you in the comments section below!
For the Rub:
1 tbsp kosher salt
1 1/2 packed tbsp brown sugar
2 tsp smoked paprika
1 1/2 tsp freshly cracked black pepper
1 tsp granulted garlic or garlic powder
1 tsp onion powder
1 tsp mustard powder (coleman's preferably)
1 (5 to 6 lb) bone-in pork shoulder roast
flavorless oil, such as canola or safflower
1 bottle of your favorite bbq sauce, plus extra for serving
1/3 cup apple cider vinegar, plus extra for seasoning
kosher salt and freshly cracked black pepper, as needed
Add all ingredients for the rub to a small bowl. Whisk to thoroughly mix. Evenly coat the pork shoulder with the rub, massaging the seasonings into the meat. Wrap the seasoned pork tightly in plastic wrap. Place in the fridge and let marinate for 2-6 hours.
Preheat oven to 275 degrees.
Remove seasoned pork from fridge and let sit at room temperature for about 1 hour.
Coat the pork roast with oil and place into a glass or ceramic baking dish, fat-side up. If you have one, insert a digital meat thermometer into the middle of the roast and set the alarm for 190 degrees. Do not let the thermometer touch any bones.
Place the roast into the preheated 275 degree oven. Roast for 6-7 hours, basting with pan juices every hour or so, until the meat has reached an internal temperature of 190 to 200 degrees and is fork tender. Remove from oven, place the roast on a platter and loosely cover with foil. Let the roast rest for 1 hour before shredding.
Once the pork has been removed from the baking dish, pour all of the pan juices (aka jus) into a small container. Place the jus into the fridge to chill. (Chilling the jus will help all of the fat rise to the top and solidify so it is more easily removed!)
After the pork has rested, use your hands or two forks to shred into chunks. At this stage you can either finish the preparation for immediate consumption or place the pork into an airtight contain and refrigerator for 1 day until ready to eat.
Place the pulled pork into a pot and place over medium low heat. Remove the jus from the fridge. Using a spoon, scrape off the solidified fat and discard or save for another use. Add the jus, bottle of bbq sauce and apple cider vinegar to the pot with the pork. Stir to thoroughly coat all pork with sauce. Heat until pork has absorbed most of the sauce and is heated through. Taste and adjust season as desired with kosher salt, freshly cracked black pepper and more cider vinegar or bbq sauce. Serve with on kaiser rolls with coleslaw and extra bbq sauce or hot sauce as condiments. Enjoy!