Betty's pulled pork (A Picnic Favorite) .mpg Recipe Video

Betty's picnic favorite - pulled pork... using this year for Fourth of July community picnic. Betty Bannerman Busciglio is a professional cooking teacher and former caterer.

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Servings10Cuisine
CourseTaste
MethodDish
SpecialityMain Ingredient
Interest GroupHealthy,

Ingredients

 Pork butt15 Pound (skin and excess fat removed)
For the rub
 Sweet hungarian paprika3 Tablespoon
 Dark brown sugar2 Tablespoon
 Dry mustard1 Tablespoon
 Garlic powder1 Tablespoon
 Kosher salt2 Tablespoon
For the sauce
 Cider vinegar1 1⁄2 Cup (24 tbs)
 Dijon mustard1⁄2 Cup (8 tbs)
 Ketchup1 Cup (16 tbs)
 Brown sugar1⁄2 Cup (8 tbs)
 Garlic3 Clove (15 gm), grated
 Cayenne pepper1 Teaspoon

Nutrition Facts

Serving size

Calories 1243 Calories from Fat 684

% Daily Value*

Total Fat 76 g117.1%

Saturated Fat 26.7 g133.3%

Trans Fat 0.7 g

Cholesterol 421.9 mg

Sodium 2475.8 mg103.2%

Total Carbohydrates 23 g7.5%

Dietary Fiber 0.42 g1.7%

Sugars 19.5 g

Protein 118 g235.2%

Vitamin A 4.2% Vitamin C 1.9%

Calcium 11% Iron 37.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. For making rub – In a small bowl mix all ingredients for rub.
2. Prepare a roasting pan with a double layer of heavy-duty aluminium foil large enough to enclose roast. Place the pork on aluminium foil and massage with the rub. Seal the foil and set in the refrigerator.
3. Preheat the oven at 210 degrees F.

MAKING
4. Roast the pork in oven for 210 degrees F in the oven for 12 hours.
5. For making the sauce – in a saucepan pour in the cider vinegar, ketchup, Dijon mustard, brown sugar, cayenne pepper and garlic. Cook for about 10 minutes, stirring occasionally.
6. Remove pork from roasting pan, reserving juices. Drain juices into a measuring jug and allow to settle for a few minutes to allow fat to rise to the surface. Remove as much of the fat as you can and strain the juices into a medium saucepan.
7. Bring to a boil and cook until reduced by about half.
8. Meanwhile, don a pair of disposable gloves and shred the pork and roughly chop.
9. When pan juices have reduced, add them to the sauce and mix well. Add about half of the sauce to the shredded pork and mix well.

SERVING
10. Spread the pulled pork over the bun and serve with coleslaw.

TIPS
Leftover rub may be stored in a jar and is great on ribs or chicken.
The pork will keep in the refrigerator for 2 or 3 days or may be frozen for a month.
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