Race Day Week: Pulled Pork Entree

Well, here in Indianapolis we all have Indy 500 fever!  So I’ve decided to do a Race Day Week series with recipes you can use for your upcoming race day party.  (And if you don’t care about race day, these recipes are perfect for Memorial Day festivities as well!)

Monday: Appetizer – The Perfect Deviled Eggs
Tuesday: Entree
Wednesday: Sides
Thursday: Desserts
Friday: Decor
Saturday: Bloggy Roundup – More Recipes and Ideas

Today I will show you how to make some delicious pulled pork.  I’ll show you not only how I cook it but how to make the dry rub.

For the dry rub you’ll need:

In a bowl, combine the paprika …

Kosher salt …

Sugar …

Ground mustard …

Chili powder …

Ground cumin …

Black pepper …

Granulated garlic …

and cayenne pepper.

Mix well, making sure to break up any clumps.

And since this recipe makes more than you’ll need for one roast, go ahead and put it in a container to keep it fresh for use later.

OK, now we’re ready for the pork!!

You’re going to want to get a pork shoulder roast or a Boston butt roast for this recipe.  I got a shoulder roast because that’s what my butcher has.  Get between a 5-7 pounder, bone-in.  Mine is nearly 7 pounds.

I like to trim off some of the excess fat from the roast.  Not a lot of it, as the fat will help flavor the roast while it’s cooking, but some of the fat is really too much.  This is what mine looks like when I’ve trimmed it a little.

Now add a little oil to the roast.  Get your hands on there and rub it all over the roast.  This will help the dry rub to stick.

Sprinkle on your dry rub and rub it all over with your hands, making sure to cover the whole thing.

Now take your roast over to your roasting pan and set it on the rack.  If you don’t have a roasting pan, just set it on an oven-safe wire cooling rack on a sheet pan.  That’s what I did until I got my roasting pan last year and it totally works.

Cook your roast in your oven at 350 degrees F for 2 hours.  Then lower the heat to 275 degrees F and cook for another 3-4 hours, until the meat is tender.

To check the meat for doneness, sit a fork into the meat and twist.  If it twists easily, it’s done!

Let the meat sit for at least 30 minutes.  You can even let it sit longer, but make sure you don’t let it sit long enough to cool off all the way.

When it’s cool enough to handle, take two forks and start shredding the meat.

You can even pull the meat into pieces and pull it with your hands.  I do a little of both.  And you’ll end up with this:

I usually serve it plain with some barbeque sauce on the side (I love Sweet Baby Ray’s).  You could serve it as pulled pork sliders with some barbeque sauce as well.

I’m not one to cook my pulled pork in sauce because I never like that much barbeque sauce on it.  But, if you want to, feel free to do that as well.

Pulled Pork Dry Rub (source)

1/2 cup paprika
1/4 cup kosher salt
1/4 cup white sugar
1/4 cup ground mustard
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne pepper

Mix all ingredients together and pour into a shaker.  Great on everything!

Pulled Pork
5-7 pound pork shoulder roast or Boston butt, bone-in
Dry Rub
Olive oil

Preheat oven to 350 degrees F.

Cover roast in olive oil, making sure to rub it all over.  Add your dry rub and rub it all over the roast.

Place on a roasting rack in your roasting pan and cook for 2 hours.  Lower heat to 275 degrees F and cook for 3-4 hours more, until meat is tender.

Let sit for at least 30 minutes and when the pork is easily handled, start pulling the meat with 2 forks or your hands.

Enjoy!

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2 thoughts on “Race Day Week: Pulled Pork Entree

  1. Pingback: Race Day Week: Mac & Cheese « The Domestic Librarian

  2. Pingback: Race Day Week: Baked Beans « The Domestic Librarian

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