Text 15293, 77 rader
Skriven 2011-09-04 05:48:00 av Dave Drum (1:124/311)
Ärende: TVFN 265
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pulled Pork Barbecue
 Categories: Pork, Bbq, Rubs, Sauces, Chilies
      Yield: 12 servings
 
      7 lb Pork shoulder roast

MMMMM--------------------------DRY RUB-------------------------------
      3 tb Paprika
      1 tb Garlic powder
      1 tb Brown sugar
      1 tb Dry mustard
      3 tb Coarse sea salt

MMMMM----------------CIDER-VINEGAR BARBECUE SAUCE---------------------
  1 1/2 c  Cider vinegar
      1 c  Yellow or brown mustard
    1/2 c  Ketchup
    1/3 c  Packed brown sugar
      2 cl Garlic; smashed
      1 ts Kosher salt
      1 ts Cayenne
    1/2 ts Fresh ground black pepper
           Pan drippings from the pork
     12    Hamburger buns
           Cole Slaw
           Pickle spears; for serving
 
  Recipe courtesy Tyler Florence
  
  Mix the paprika, garlic power, brown sugar, dry mustard, and
  salt together in a small bowl. Rub the spice blend all over
  the pork. Cover and refrigerate for at least 1 hour, or up
  to overnight.
  
  Preheat the oven to 300øF/150øC. Put the pork in a roasting
  pan and roast it for about 6 hours. An instant-read thermometer
  stuck into the thickest part of the pork should register 170
  degrees F, but basically, what you want to do is to roast it
  until it's falling apart.
  
  While the pork is roasting, make the barbecue sauce. Combine
  the vinegar, mustard, ketchup, brown sugar, garlic, salt,
  cayenne, and black pepper in a saucepan over medium heat.
  Simmer gently, stirring, for 10 minutes until the sugar
  dissolves. Take it off the heat and let it sit until you're
  ready for it.
  
  When the pork is done, take it out of the oven and put it on
  a large platter. Allow the meat to rest for about 10 minutes.
  While it's resting, deglaze the pan over medium heat with 3/4
  cup water, scraping with a wooden spoon to pick up all of the
  browned bits. Reduce by about half. Pour that into the sauce
  pan with the sauce and cook 5 minutes.
  
  While the pork is still warm, you want to "pull" the meat:
  Grab 2 forks. Using 1 to steady the meat, use the other to
  "pull" shreds of meat off the roast. Put the shredded pork
  in a bowl and pour half of the sauce over. Stir it all up
  well so that the pork is coated with the sauce.
  
  To serve, spoon the pulled pork mixture onto the bottom
  half of each hamburger bun, and top with some slaw. Serve
  with pickle spears and the remaining sauce on the side.
  
  Copyright Television Food Network, G.P. All rights reserved
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I've liked lots of people 'til I went on a picnic with them. - Bess Truman
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