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    You are in: Home / Recipes / So It's Bekah's Pulled Pork Now Recipe
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    So It's Bekah's Pulled Pork Now

    So It's Bekah's Pulled Pork Now. Photo by ms_bold

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    Total Time:

    Prep Time:

    Cook Time:

    32 hrs

    24 hrs

    8 hrs

    ~Bekah~'s Note:

    I have adopted this recipe from Mean Chef. This is one of my favorite recipes. The pork is sweet, succulent and falling apart tender. Fabulous served alone, on rolls, in tortillas.

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    Units: US | Metric

    • 1 whole pork butt

    Pork rub

    Molasses Barbecue Sauce


    1. 1
      For rub: mix all ingredients in a bowl.
    2. 2
      For sauce: Combine in nonreactive saucepan, bring to boil and simmer until it reduces to 1 1/2 cups.
    3. 3
      For pork: Rub pork with rub.
    4. 4
      Place in Plastic bag and refrigerate overnight.
    5. 5
      Take out pork and re-rub.
    6. 6
      Let sit at room temperature for 2 hours.
    7. 7
      Roast on rack uncovered in oven at 250-275 degrees until falling apart tender.
    8. 8
      It will take 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees.
    9. 9
      Pull pork into pieces, toss with sauce.
    10. 10
      Serve with extra sauce (If you prefer, the pork can be served with Pig Pickin Sauce (#31020)).

    Ratings & Reviews:

    • on September 20, 2002


      This is fabulous (but you already knew that). Before I was hospitalized a year ago, one of my favourite restaurants was Hogs on The Hill near the University of Maryland campus. And one of their locally famous specialties was pulled pork – I could not get enough of the stuff, and often ordered extra to bring home and freeze. Of course, my low-salt diet put the brakes on my visiting that fine establishment. I had my local butcher call me when he got a fresh pig, and he cut me a huge pork butt from it. As soon as I got it home, I thought I heard it still oinking, so I took my wee butcher knife and stabbed it all over, just to make sure that it was dead. As I was rubbing it with your spice mixture (duplicated faithfully except for salt substitution) I poked some of the mix deep into the wounds that I had inflicted. Then, after overnight resting and subsequent re-rubbing, I slow-roasted it at 250°F for close to 9 hours. The beast was so tender that it almost “pulled” itself and fell into chunks as I was trying to lift it out of the roasting pan. The outside was almost charred, and yet it was glistening moist and had me nibbling on the burned bits as I was completing the “pulling” process. Your sauce was amazing. Because I had a large cut of meat to begin with, I had to make a second batch of sauce in order to have enough to be able to serve additional sauce. Even prior to making your sauce recipe, I have found myself using dates more and more in other savoury sauces – they really add oomph to it. My wife, who previously disliked most pork dishes, wanted me to make a point of awarding your recipe a whole bunch of frequent flier miles. She took pulled pork sandwiches to work for lunch 3 days in a row.

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    • on May 07, 2002


      Since we don't eat pork I made Pulled Cow. It's really the rub and sauce that are the stars of this show! I used a dark brown sugar instead of the turbinado sugar, and double the quantity of minced dates. Heaven! I served this with mashed potatoes and my kids were practically licking their plates clean! My BH had 2 1/2 helpings and had to be rolled from the table. I think this would work well with almost any kind of meat. Thanks, Mean Chef, this has already started to make the rounds in my community!

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    • on May 25, 2002


      Absolutely awesome! So tender, so juicy, so delicious! The sauce is a little sweet and very tasty - the pork is indescribable. Everyone raved over this! I think I love you, MEANCHEF!

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    Read All Reviews (285)


    Nutritional Facts for So It's Bekah's Pulled Pork Now

    Serving Size: 1 (129 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 121.8
    Calories from Fat 17
    Total Fat 1.8 g
    Saturated Fat 0.4 g
    Cholesterol 2.7 mg
    Sodium 1882.6 mg
    Total Carbohydrate 19.1 g
    Dietary Fiber 2.4 g
    Sugars 9.6 g
    Protein 3.5 g

    The following items or measurements are not included:

    pork butt

    turbinado sugar

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