You know you’ve been livin’ in the South for a while when you’re trying to perfect pulled pork at home. I have a couple of pork butt shoulder roasts in the freezer because they are a very inexpensive cut of meat and are so readily available here. Last weekend it was rainy and cool, so I thought I’d try out a new recipe.
I did not estimate very well the amount of time it would take to make this recipe (about 7 hours), and as a result we were eating our delicious pulled pork sandwiches at 9:00 pm. Because I had a 6 pound roast, the cooking took 4 hours. I also didn’t allow enough time for cooling the roast in the sauce, and then reducing the sauce by two thirds. I grew impatient (and hungry), so I didn’t reduce the sauce down enough and it was not as thick as I would have preferred. However, the flavor of this pork is amazing, and I will definitely make this recipe again. A 6 pound roast will serve quite a crowd. We have leftovers in the freezer to last another couple of meals! We served the sandwiches with these homemade hamburger buns and this coleslaw.
Pulled Pork Sandwiches
Source: Adapted from Simply Recipes
1 large onion, chopped
12 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped (I omitted this)
4 teaspoons of Chipotle chile powder
2 Tablespoons tomato paste
4 Tablespoons Dijon mustard
1 1/2 cups distilled white vinegar
2 teaspoons paprika
2/3 cup ketchup
4 teaspoons Worcestershire sauce
1/2 cup light brown sugar
2 bay leaves
6 lbs of pork butt shoulder roast, trimmed of excess fat
Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a food processor until smooth.
Put sauce, bay leaf, and pork into a large pot and add 2 quarts of water. Bring mixture to a boil and simmer, covered, turning frequently, for 4 hours or until the meat pulls apart easily with a fork. The pork should cook for about 25 minutes per pound, so alter your cooking time depending on how bit your roast is.
Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.