Community Pick
So It's Bekah's Pulled Pork Now
photo by Ashley Cuoco
- Ready In:
- 32hrs
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 1 whole pork butt
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Pork rub
- 59.14 ml black pepper
- 59.14 ml paprika
- 59.14 ml turbinado sugar
- 29.58 ml salt
- 9.85 ml dry mustard
- 4.92 ml cayenne
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Molasses Barbecue Sauce
- 709.77 ml chicken stock
- 236.59 ml dry white wine
- 59.14 ml apple cider vinegar
- 59.14 ml molasses
- 59.14 ml chopped plum tomato
- 44.37 ml shallots, minced
- 29.58 ml pitted dates, minced
- 14.79 ml garlic, minced
directions
- For rub: mix all ingredients in a bowl.
- For sauce: Combine in nonreactive saucepan, bring to boil and simmer until it reduces to 1 1/2 cups.
- For pork: Rub pork with rub.
- Place in Plastic bag and refrigerate overnight.
- Take out pork and re-rub.
- Let sit at room temperature for 2 hours.
- Roast on rack uncovered in oven at 250-275 degrees until falling apart tender.
- It will take 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees.
- Pull pork into pieces, toss with sauce.
- Serve with extra sauce (If you prefer, the pork can be served with Pig Pickin Sauce (#31020)).
Questions & Replies
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Reviews
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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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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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Fantastic method and a great rub. With just the two of us it's hard to justify cooking a whole Boston Butt, so I did a 2 lb loil roast with the same method. I brined the meat in 1/2 cup of salt, 1 cup of sugar and 1 qt of cold water for 2 hrs, let the rub sit on for 4 hrs. I didn't bring it up to room temperature before putting it in the oven. It cooked for 4.5 hrs to an internal temperature of 198 degrees. It was fall-apart tender with tons of flavor! Thanks MC for a terrific recipe.
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A rave for this one! I join the others in rating this just great. I used the recipe exactly….except for two things. My market had thick sliced port butt on sale and since it was half the price of their whole butt I opted to use that. I was somewhat concerned about the amount of spice, since I had so much more surface to rub. But, not to fear, it was wonderful. My thick chops were wonderful even before the pulling and the saucing. Also, I forgot to buy a tomato and didn’t want to open the extra large can I had, so I put in a squeeze of tomato paste from a tube I keep in the fridge for just such emergencies.
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Tweaks
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This is the BEST pulled pork I have ever had!!! Top notch and easy to prepare!! The sauce? Mmmm, didn't care for it. The best part? I cannot have salt and so I ommited it completely and substituted brown sugar for the Turbinado and it was PERFECT! I have made this 6 times and finally got around to reviewing it. The family LOVES LOVES LOVES it!!!!
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5 stars of course!!! I made alot of substitutions based on what I had in the house but it was great. I used a 3 pound pork loin instead of a butt (because I didn't know what a pork butt was). While it was cooking, I went to the grocery store and the butcher educated me. I quickly went home to check on the meat and glad I did because my meat cooked much faster than a whole butt would have. I also substituted prunes for the dates in the sauce, simmered it all down and then pureed it once cool. Loved it. One suggestion, if you're using a whole butt I'd double the sauce or even triple it---I like it juicy!! Thanks, Bekah and Mean Chef
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My fiancee and I both enjoyed this. I had pork tenderloin, and knew I probably shouldn't use tenderloin for this, but I did anyway. It did come out dry. It still tasted pretty good. I made the Molasses BBQ sauce. I used apple cider instead of the wine. I thought the sauce smelled really good, but I wondered if it should have been thicker; it was pretty thin. I thought the rub was extremely spicy. Next time I'll probably make a different sauce and use a pork butt or shoulder. I'll rate again after following the directions more closely.
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RECIPE SUBMITTED BY
Bekah
United States