BBQ Pulled Pork
(by Anna and Michael Olson)
- 1 Cup (250 ml) light brown sugar
- 2 tbsp (25 ml) dijon mustard
- 2 tbsp (25 ml) chilli powder
- 1 tbsp (15 ml) coarse salt
- 1 tbsp (15 ml) ground black pepper
- 1 tbsp (15 ml) garlic powder
- 1, 5 pound (2.2 kg) boneless pork shoulder
- 1, 12 oz. (375 ml) bottle of lager beer
- 1 cup (250 ml) white vinegar
- 1/2 cup (125 ml) Fancy Molasses
- 1/2 cup (125 ml) BBQ sauce
Prehead the oven to 325 F /160 C. Combine brown sugar, mustard, chilli powder, salt, pepper and garlic powder. Stir beer, vinegar, molasses, and BBQ sauce in a dutch oven or roaster and add seasoned pork shoulder. Then cover and cook, basting often, for 3 to 4 hours until the meat pulls away easily with a fork.
Allow pork to cool slightly and skim off fat resting on top of juices. Use two forks to "pull" the pork into shreads and mix it into the juices. Return to the oven to warm. Pulled pork can be spooned on to plates or served on a bun.
ANNA This is a great party recipe because it can be completely prepared ahead of time. Like a good pot of soup, it always tastes better the next day.
MICHAEL After you get the hang of this slow-cooking technique that produces rich, intense flavors, you’ll develop your own style in seasoning the final product. Perhaps a dash of hot sauce, extra molasses or even a splash of balsamic vinegar could become your signature twist.