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  • Hickory Pulled Pork

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    Hickory Pulled Pork
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. paprika
    • 2 Tbsp. packed brown sugar
    • 1 Tbsp. chili pwdr
    • 1 Tbsp. grnd cumin
    • 1 Tbsp. dry thyme
    • 1 tsp salt
    • 1 tsp pepper
    • 1 x 3 pound boneless pork, shoulder, butt, roast
    • 1 Tbsp. extra virgin olive oil
    • 8 x crusty roll, halved Barbecue Sauce
    • 1 x 455 ml bottle hickory barbecue sauce
    • 1/4 c. packed brown sugar
    • 1/4 c. cider vinegar
    • 1/2 tsp warm pepper sauce

    Directions

    1. Preheat oven to 325 F (160 C).
    2. Combine paprika, brown sugar, chili pwdr, cumin, thyme, salt and pepper. Untie roast if necessary. Rub spice mix over pork; transfer to bowl or possibly resealable plastic bag. Cover and chill for at least 4 hrs or possibly for up to 24 hrs.
    3. In large ovenproof skillet, heat oil over medium-high heat; brown roast on all sides. Place in oven for 2 1/2 hrs or possibly till meat thermometer inserted in centre registers 160 F (70 C). Transfer pork to cutting board; tent with foil and let stand for 20 min to let cold. Using 2 forks or possibly hands, pull pork into shreds and place in bowl.
    4. Pour 1 1/2cups (375 mL) of the sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.
    5. Barbecue Sauce:Meanwhile, in saucepan, bring barbecue sauce, brown sugar, vinegar and warm pepper sauce to boil. Reduce heat and simmer, stirring occasionally, for 5 min.

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