Pulled Pork

Name: Pulled Pork
Prep time: 9 h 45 min
Cook time: 9 h 45 min
Total time: 9 h 45 min
Yield: 14
Cuisine: American
Ingredients: 717 milliliters apple cider vinegar; 1 beer; 3 kgs (bone-in Boston butt, X patterns cut in the fat cap; 6 broccoli stems (save the tops for something else), peeled and julienned on a mandolin; 55 grams brown sugar; 55 grams brown sugar; 1 Tbsp brown sugar; 1 Tbsp brown sugar; 12 burger buns, toasted; 4 carrots, peeled and julienned on a mandolin; 2 teaspoons cayenne; 3 ribs celery ribs, julienned; 1 Tbsp celery salt; 2 Fresno chilies, sliced in half; 60 milliliters cider vinegar; 78 milliliters julienned cornichons; 62 milliliters Dijon mustard; 2 Tbsps Dijon mustard; 1 Tbsp dry mustard; 1 clove garlic, smashed and finely chopped; 2 cloves garlic, smashed; 2 Tbsps garlic powder; 1 Granny Smith apple, skin on, julienned; 1 Tbsp kosher salt; 14 servings Kosher salt; 336 milliliters mayonnaise; 3 Tbsps pimenton; 1 red onion, julienned; 1 Tbsp salt; 66 milliliters tomato paste

Forget going out to eat or ordering takeout every time you crave American food. Try making Pulled Pork at home. This dairy free recipe serves 14. One portion of this dish contains around 55g of protein, 34g of fat, and It works well as a main course. From preparation to the plate, this recipe takes roughly 9 hours and 45 minutes. This recipe from Foodnetwork requires mayonnaise, garlic, granny smith apple, and dijon mustard. If you like this recipe, take a look at these similar recipes: Slow Cooker Beer Pulled Pork & BBQ Pulled Pork Sandwiches, Slow Cooker Beer Pulled Pork & BBQ Pulled Pork Sandwiches, and Slow Cooker Beer Pulled Pork & BBQ Pulled Pork Sandwiches.

Instructions

Watch how to make this recipe.

Preheat the oven to 225 degrees F.

Equipment you will use

Oven

Combine all the spices for the rub and massage it into the meat.

Ingredients you will need

Spices

Meat

Dry Seasoning Rub

Place the rubbed pork in a roasting pan and pour the beer into the pan. Cover it with foil and roast for 6 hours. Check it periodically just to make sure everything is going along just fine, turning it over every 2 hours.

Ingredients you will need

Beer

Pork

Equipment you will use

Roasting Pan

Aluminum Foil

Remove the foil and roast until the pork has reached an internal temperature of 190 degrees F, about another 3 hours.

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil

Remove it from the oven, cover it loosely with foil, and let it rest for 30 minutes.

Equipment you will use

Aluminum Foil

Oven

Sometime during the marathon cook time, make the sauce. In a small saucepan combine all the ingredients and bring to a boil. Taste it to make sure it is delicious.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Remove the chiles. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.

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Chili Pepper

Sauce

Remove the bone from the pork, it should slide right out. Using your hands with dish gloves on, or with two forks, start to "pull" the pork into long shreds. Get rid of the fat and anything else that doesn't look delicious.

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Bone

Pork

Serve the pork on burger buns with a drizzle of vinegar sauce to your liking and top with Broccoli Stem and Carrot Slaw.

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Hamburger Bun

Broccoli

Vinegar

Carrot

Sauce

Pork

Combine all the ingredients. Season with salt to make sure it is delicious.

Ingredients you will need

Salt

Let sit for at least 1 hour before serving.

Equipment

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pulled Pork on the menu? Try pairing with Pinot Noir, Malbec, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Billecart-Salmon Blanc de Blancs Grand Cru with a 4.7 out of 5 star rating seems like a good match. It costs about 80 dollars per bottle.

Billecart-Salmon Blanc de Blancs Grand Cru

The fine mousse of delicate bubbles elegantly accompanies the glints of its gold color. A cuvée that will surprise you with its pure intensity of dry fruits aromas, almonds and fresh hazelnuts mixed with those of fruits of white flesh. The creamy sensation of the bubble associated to aromas of buttered brioche and mineral aromas. Persistent finish with a fresh and elegant sweetness.This great bottle will make a perfect marriage with caviar or fine oysters but also with grilled fish and seafood.