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Bonus Recipe: Pulled Pork

I made Pulled Pork - my first attempt - for the 4th of July. I was nervous because I don't have a smoker and I'd never made it before, but luckily my instincts kicked in, the improvising went my way, and I ended up with something FABULOUS. It's a bit too long to do as an E. Bites recipe - 12 hours in the fridge and 10 in the oven - but it was SO freaking good, I had to give you my recipe (adapted from this one) here goes:

Allie's Oven Pulled Pork



-3/4 cup molasses

-1 1/2 cup kosher salt

-8 cups cold water

- 6 to 8 lb Pork Butter (shoulder)

-1 3/4 cup water

-2 to 3 Tbsp brown sugar

-1 bottle BarBQue sauce (I use Stubbs)


-1 tsp ground cumin

-1 tsp ground fennel seed

-1 tsp ground coriander

-1 Tbsp chili powder

-1 Tbsp onion powder

-1 Tbsp paprika



-Combine molasses, salt and water in a large stock pot (something with more depth than width). Submerge pork shoulder, cover and refrigerate overnight (12 hours).

-After 12 hour, drain liquid and pat the pork dry with papertowels.

-Preheat oven to 225 degrees.

-Mix 'rub' spices together and pat onto the meat, making as much as possible stick.

-Place coated pork in a dutch oven or oven-proof pot. Pour in water and cook for 10 hours.

-After 10 hours, check meat. It's done if it falls off the bone when you pull with a fork. Cook it for longer if need be, checking every 20 minutes.

-Once it's done, remove the pork to a pot and let sit for an hour. After an hour, shred pork with 2 spoons, discarding skin, fat and bones. Mix in brown sugar until it melts. Coat pork with bar b sauce and serve alone or on buns.



Tags: pork, summer recipe, meat recipe, long recipe


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