I'm not from the South, let alone the Carolinas, so you'd be excused for saying "What does that white boy know about pulled pork or barbecue?" But not being Japanese has'nt stopped me from wielding a sushi knife, so I'm boldly venturing here because slow cooked pork is proof that God did not abandon the South. Full credit goes to Elise Bauer whose Pulled Pork Sandwich recipe is the basis for my own. I took one of her other ardent reader's suggestions to slow cook the pork in dry heat with a rub before combing with the sauce because I love the crusty texture and more taste that imparts. The rub's my own, as is the addition of chipotle for a little more complex, smokey zing.
INGREDIENTS
Sauce
1 large onion, chopped
6 garlic cloves, peeled
2 chipotle chili's, finely chopped (dried or from a can packed in adobo are both fine)
1 Tbsp tomato paste
2 Tbsp Dijon mustard
¾ cup apple cider vinegar
1 bay leaf
1 teaspoon paprika
½ cup ketchup
2 teaspoons soysauce
¼ cup light brown sugar
¾ cup water
Dry Rub for the Pork
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
¼ cup paprika
3 - 3.5 lbs of pork butt, trimmed of excess fat
Sandwich rolls or hamburger buns buns
PREPARATION
- Mix the ingredients for the dry rub and apply to outside of the pork butt.
- Place in a slow oven (250°) for 2 ½ to 3 hours until exterior has developed a crust and the interior is falling apart tender
Even better: do this on your barbecue - Place onion, garlic, chipotles, tomato paste, mustard, vinegar,soy sauce, ketchup, paprika, brown sugar and water in a blender or food processor - puree until smooth.
- Put sauce into a large pot, add bay leaf and bring to to boil and leave to simmer on very low heat while the pork cooks. Reduce the liquid to half its original volume
- When meat is cooked tender and ready to fall apart, remove from oven (or barbecue) and let rest for 20 minutes. Shred pork into small pieces with two forks.
- Add the pork back to sauce, incorporate well, and cook until mixture has is as thick or thin as you like to put on a sandwich
- Liberally load up your sandwich roll or bun and enjoy.
