Sunday, May 27, 2012

Oven (or grill) Slow Roasted Pulled Pork

Even though the weather forecast called for sunny, hot weather all weekend, it looked like Mother Nature wasn't drinking the CoolAid. So as to avoid dissappointing my daughter and the newest mommy in the family, we decided on the Oven Roasted Pulled Pork for last nights dinner selection. Here's how it goes...

For the Rub:
1 Tbs Kosher Salt
1 1/2 Tbs packed Light Brown Sugar
2 tsp Smoked Paprika
1 1/2 tsp fresh cracked Black Pepper
1 tsp granulated Garlic
1 tsp Onion Powder
1 tsp Mustard Powder

For your Butt:
1 (5 to 7 Lb) bone in Pork Butt
1 Bottle of your favorite BBQ Sauce (our all time favorite it Bronco Bob's, but Jack Daniels Old No7 is also pretty fantastic)
1/3 cup Apple Cider Vinegar, plus more for your sandwich if you want it
Kosher salt and fresh cracked black pepper to adjust to your own tastes
Cooking spray or a tasteless oil for rubbing your butt (hehehe)

Directions:

Add all ingredients for the rub to a small bowl. Mix thoroughly to combine.

Poke your butt all over with a small knife making cuts about an inch deep. It doesn't have to be exact. Then rub the seasonings into your butt until evenly distributed, or your arm gets tired. Thats why it's called a rub.

Going from this:

To This


Now wrap your butt tightly in plastic wrap.


Place it in a large zip top bag or a bowl or pan to contain any leaks. Then place it in the fridge and let it cure anywhere from 2 hours to overnight. (I cure my butt over night... hehehe)

When you're ready to cook, take it out of the fridge and let it sit on the counter for about an hour to let it come close to room temperature. I never have that kind of patience or timing ability, so my wait time is about 15 minutes.

Pre Heat your oven to 275 degrees F

This is what you'll have, and you won't believe how delicious it already smells! But don't touch your butt!

Take that big beautiful butt and either place it in a non-reactive baking dish or in your big a$$ Cast Iron dutch oven (Lodge is made in America and makes a product that puts that "French" bakeware to shame at about 10% of the cost)... FAT SIDE UP!


I keep the lid on the entire time. It makes everything I cook in it unbelievably moist and delicious.

Place the roast into your preheated oven (275 degrees). Roast slowly for 6 to 7 hours depending on the size of your butt (hehehe). Or until the internal temperature reaches 190 to 200 degrees.

Some science... 190 degrees is the temperature that connective tissues becomes gelatinous and deliciously good eats. Its important that the temperature is reached slowly.

Note: If you are just using a baking dish, you should baste your butt every hour or so with the pan juices.

The bone in your butt (sorry) will be lose and you can just pull it out with your fingers... another test of doneness.

While you're waiting you can sit and chill... or go visit a Vet or his or her surviving spouse. We visited my wife's grandmother at the nursing home where we talked a little about her husbands service in the USN during WWII

Once the pork has been removed from the baking dish, our off all the pan juices into a small container and place into the fridge or freezer to chill. Chilling will help the fat to rise to the top where it can be easily removed.

Let your butt rest for an hour or so, then you can shred it into chunks with your hands or with two forks.. removing anything you wouldn't want to eat, like the rest of the fat cap and anything hidden within the butt you wouldn't want your family to consume.
At this point you can finish the preparation or divide it into smaller portions and freeze some for later use.



To finish, place your shredded butt into a pot and place over medium low heat. Remove the pan drippings from the chill chest, scrape the fat off the top and discard.
Add the drippings, bottle of BBQ sauce and the Apple Cider Vinegar to the pot. Heat until the pork has absorbed the liquids. Taste and adjust your seasonings.

Serve on Kaiser Rolls with Cole Slaw and extra BBQ sauce, Hot Sauce and Vinegar as condiments.

Or break out the tortillas, queso fresco, salsa, sour cream and pickled jalapenios

ENJOY!!

PS: I can't believe how many times I said BUTT in this post.... hehehe I said it again!

6 comments:

  1. Wrapping your butt in plastic wrap is the safest way to go...

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  2. Holy pork slice!!!!!!! If you think it looks good, You MUST try it! Friggin awesome man, whoa.... The pork butt is so moist! Tender, as Blake shelton says...
    Wow, Grill Valley rocks my world! Whoever is cooking up this pork is LIKE BUTTA!!!!!!

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  3. Ok, You made me feel guilty about having one of those French pots! this looks awesome Bob!

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    Replies
    1. You're here!! Now I'm nervous!
      Lodge makes a ceramic covered line as well. Also much, much cheaper than those French people. haha!

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