Pulled Pork
The Meatmen
January 12, 2014
Ahhhh pulled pork, there’s no denying it’s sweet and savory goodness.
It’s flavorful, sweet, tangy and a little spicy at the same time, plus it can be eaten at any time of the day. Once it’s done, you can stuffed and eat it between soft white buns or have it paired with creamy mashed potatoes, or even on its own. The MAGIC is the 8-10 hour slow and low roasting process in the oven, that makes the meat fall right off, It can be really tender and juicy, such that all you need are forks to pull it apart. Topped with our homemade barbercue sauce, this is one dripping yummy pile of goodness.
If you’re a fan of meat roasts, this is a must-do! Enjoy this yummilicious dish and share it with your friends!
Happy New Year everyone!
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Directions
1.
Mix 1 tbsp smoked paprika, 1/2 tsp dry mustard, 1 tbsp chili powder, 2 tsps cumin, 1 tbsp galic powder, 1 tsp black pepper, 3 tbsps dark brown sugar, 1 tsp sea salt, and rub well over pork shoulder.
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2.
Cover up and let it marinate for 2 hours.
Mark as complete
3.
Add 2 cups of water in a roasting tin, together with a few drops of liquid smoke. Add rack and brush it with oil.
Mark as complete
4.
Transfer pork shoulder to the rack, and roast at 100 degrees C for 8-10 hours.
Mark as complete
5.
For the BBQ sauce, mix 3/4 cup apple cider vinegar, 1/2 cup ketchup, 5 tbsps dark brown sugar, 2 tsps smoked paprika, 1 tsp chili powder well. Boil it until it thickens.
Mark as complete
6.
Upon removal of the pork, let the meat rest for 1/2 hour, then pull the pork apart with forks.
Mark as complete
7.
Add BBQ sauce. Enjoy.
Mark as complete
8.
Mix 1 tbsp smoked paprika, 1/2 tsp dry mustard, 1 tbsp chili powder, 2 tsps cumin, 1 tbsp galic powder, 1 tsp black pepper, 3 tbsps dark brown sugar, 1 tsp sea salt, and rub well over pork shoulder.
Mark as complete
9.
Cover up and let it marinate for 2 hours.
Mark as complete
10.
Add 2 cups of water in a roasting tin, together with a few drops of liquid smoke. Add rack and brush it with oil.
Mark as complete
11.
Transfer pork shoulder to the rack, and roast at 100 degrees C for 8-10 hours.
Mark as complete
12.
For the BBQ sauce, mix 3/4 cup apple cider vinegar, 1/2 cup ketchup, 5 tbsps dark brown sugar, 2 tsps smoked paprika, 1 tsp chili powder well. Boil it until it thickens.
Mark as complete
13.
Upon removal of the pork, let the meat rest for 1/2 hour, then pull the pork apart with forks.
Mark as complete
14.
Add BBQ sauce. Enjoy.
Mark as complete
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