Pulled Pork

Read more on:  https://susanhi.wordpress.com

I love pulled pork.  I have a bunch of different recipes that I alternate between to make this.  The bottom line is that you want to be sure that the pork does not become overcooked.  There is nothing worse, in my mind, than pork that is still dry even when you try to drown it with some sauce!

This pulled pork recipe is different in that I marinated it overnight in a liquid marinade versus my traditional rub.  I infused the roast with Asian flavors.  Frankly, the pork butt was so perfect on it’s own that I was tempted to serve it without the sauce.  Unfortunately, though, Tash and Morganne won’t be here for supper until 6:30ish.  So, the butt was sauced.  =D

Pulled Pork

• 3 lb pork shoulder or pork butt
• 1 bottle Newman’s Own Balsamic Vinaigrette
• 1 bottle Kikoman Ponzu sauce
• 1/2 bottle soy sauce
• 1 bottle Stubbs Beef Marinade
• 1/4 C Worcestershire sauce
• 1 C water (or 2 if you are using a large Dutch oven – you want 1/4” liquid)
• 2 Tbsp Better than Bouillon Chicken Base
• 1/2 bottle of Stubbs barbeque sauce
• 1/2 bottle Sweet Baby Ray’s barbeque sauce
• buns
• Cole slaw

Put the pork butt in a double gallon size Ziploc bags.  Pour the vinaigrette, ponzu sauce, soy sauce, and Stubbs marinade over the roast.  Seal the bags and ensure the roast is submerged in the marinade – I put the catsup or mustard on top of it to keep it down in there.  Marinade overnight.

4 hours before you want to serve it, preheat oven to 375.

Drain the marinade and put the pork butt in center of a Dutch oven, fat side up.  Sprinkle garlic powder and onion powder over the fat. Pour water beside the roast until you have about 1/4” liquid in the pan.  Put 1 Tbsp chicken base on either side of the roast.  Cover and put in the oven.  Roast for 3 hours.

Remove from oven, pour out liquid.  Using 2 forks, shred the pork butt.  Pour the Stubbs bbq sauce and the Sweet Baby Ray’s bbq sauce over the pulled pork and stir to mix well.  Cover and reduce oven to 300 degrees.  Roast for another hour.

Serve on toasted hamburger buns topped with slaw.  We like baked beans with this meal too and potato salad if I’ve made it.  =D