Recipe of Any-night-of-the-week Pulled Pork with Barbecue Sauce
Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to make a special dish, Recipe of Any-night-of-the-week Pulled Pork with Barbecue Sauce. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pulled Pork with Barbecue Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pulled Pork with Barbecue Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pulled Pork with Barbecue Sauce is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pulled Pork with Barbecue Sauce estimated approx 7 hours plus overnight refrigeration.
To get started with this recipe, we must first prepare a few ingredients. You can cook Pulled Pork with Barbecue Sauce using 9 ingredients and 7 steps. Here is how you can achieve that.
Having worked in the Bronx (NYC) many years ago, I developed an appreciation for dry-rubbed pork shoulder roasted in the oven until it’s pull-apart tender. Since Melissa Clark, from The New York Times, explained how to make pulled pork, it has been my way of bringing back those memories.
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Ingredients and spices that need to be Make ready to make Pulled Pork with Barbecue Sauce:
- 1 1/2 teaspoons whole coriander seed
- 1 1/2 teaspoons whole cumin seed
- 1 1/2 teaspoons black peppercorns
- 2 1/4 teaspoons coarse salt
- 1 1/2 teaspoons dry mustard powder
- 1 teaspoon chili powder
- 3 tablespoons dark brown sugar
- 3 pounds boneless pork shoulder
- Barbecue sauce
Steps to make Pulled Pork with Barbecue Sauce
- In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes.
- Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder.
- Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
- If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
- Heat oven to 280F. Place pork in a baking pan, cover with aluminum foil and roast for 3 hours.
- Remove foil and roast for 3 more hours, until meat is pull-apart tender and internal temperature reads 205 degrees on a meat thermometer. Remove from oven, cover with aluminum foil. Meat will continue cooking ideally to internal temperature of 210F.
- Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.) Add barbecue sauce and mix.
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