Recipe by L.A. Pet Groomer
Okay so here it is and it is FABULOUS,. I know it's long and it's not a fast meal, but I promise it's well worth the trouble. I can't tell you how important it is to me that people like what I cook, and this has gotten the best reaction to date. I hope you agree--please let me know :D
Top Review by Dave Oh
Hey, I finally got around to making this, it was really good and simple! It was a little more tangy than I like for pulled pork, so I added a little bit of worcestershire sauce for some smokey flavor. I will make this again!
- 1 (5 -7 lb) pork roast, preferably shoulder or 1 (5 -7 lb) boston butt
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons course sea salt
Cider Vinegar BBQ Sauce
- 1 1⁄2 cups cider vinegar
- 1 cup yellow mustard or 1 cup brown mustard
- 1⁄2 cup ketchup
- 1⁄3 cup packed brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon kosher salt
- 1 teaspoon cayenne
- 1⁄2 teaspoon fresh ground pepper
- pan dripping, from pork
- 12 onion rolls
Directions See How It's Made
- Mix dry rub ingredients; rub all over pork. Cover and refrigerate for at least 1 hour or overnight.
- Preheat oven to 300°F.
- Place pork in a roasting pan and roast for 6 hours or until it falls apart.
- While pork is roasting, make BBQ sauce: Simmer for 10 minutes and remove from heat til ready to use.
- When pork is done, take it out of the oven and place on a platter and let it rest for 10 minutes.
- While it's resting, de-glaze the pan over medium heat with 3/4 cup water, scraping up all the good stuff from the pan. Reduce by half and combine to BBQ sauce.
- Pull pork apart with forks and then put in a large pot or bowl and add BBQ sauce. Mix well and serve.
- If you like coleslaw, put it on the roll and top with BBQ pork.