Text 7118, 77 rader
Skriven 2013-11-26 07:18:50 av Dave Drum (1:261/38)
Ärende: Chile 4650
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pulled Pork Bbq
 Categories: Pork, Bbq, Rubs, Chilies, Sauces
      Yield: 12 servings

      7 lb Pork butt roast
     12    Hamburger buns
           Pickle spears; for serving

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 BBQ SAUCE-----------------------
  1 1/2 c  Cider vinegar
      1 c  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 pepper
           Pan drippings from the pork

  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 170øF, 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 saucepan 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 - 15 May 2010

  Uncle Dirty Dave's Archives

MMMMM

... Hey, who took the cork off my lunch. - W. C. Fields

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