Pulled pork is one of my favorite things to eat, but something I have never attempted to make myself.  Until now.  I found some really nice pork butt (my step daughter was giggling uncontrollably when we bought it.) at a local market and decided on a whim to try out this dish at home.  I was surprised at how simple it was to prepare.  It takes some planning, and a little care, but it is so worth it.

As I have seen done on tv, I let my pork sit overnight in a spice rub I made up myself.  Then cooked it slowly in a low oven the next day.  I really did just fall apart when I touched it with a fork.  So flavorful and moist.  I was in Heaven!

I encourage you to try this one out.  So much cheaper than buying it at a restaurant, and so much better, as you can add the flavors you want.  And lots of leftovers!

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What you will need:

1 tblspn cumin

1 tblspn coriander

1 tblspn garlic powder

1 tblspn onion powder

1 tblspn instant coffee

1/4 tspn cayenne pepper

1 tspn paprika

1 tblspn thyme

1 tspn cinnamon

1/4 cup brown sugar

salt and pepper

3 lbs pork butt (shoulder)

1 large onion

3 cloves garlic

1 cup apple cider vinegar

1 tblspn tomato paste

1 bay leaf

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Instructions:

Blend all of your spices together in a spice grinder to make a nice powder.  Use half the spice blend on the pork the night before.  Rub it all over thoroughly, wrap the meat in cling wrap and set in the fridge for about 12 hours.

Preheat oven to 325 f.

Place the onion cut into quarters (skin on) and the garlic cloves in a deep sided metal baking tray.  Set the pork on top of the veg.  Pour in the apple cider vinegar, and enough water to come up the roast about half way.  Add in the rest of the spice rub mix and the tomato paste.

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Cover the pan tightly with tin foil and cook for 4-6 hours (mine took about 5) until the meat is literally falling apart when touched.

Remove the meat, strain the liquid and place it in a medium saucepan over med high heat to reduce, tasting and adjusting as needed.  Then pour the sauce over the meat after you have “pulled” it apart using two forks.

There are many ways you can serve this.  Traditionally it is in a sandwich with some kind of slaw.  I served mine over homemade super sized buttermilk biscuits with some pickled carrots from a previous recipe.  I think the  leftovers are going to be in a sandwich for today’s lunch .  The possibilities are endless!

*Side note:  I generally like to take a photo of the finished product, but in my excitement to  serve it up and eat, I just plain forgot 😦