Monday, January 25, 2010

Pulled Pork

Not to let anyone down.  We're here on duty.  Tonight was pulled pork, and it was freaking awesome.

We took a 7 lb-ish shoulder of pork, with the bone, and roast it all day long at about 250.  8 Hours minimum.

Then you cry (becaused you watched Lucy and Ricky) in a previous post, and it's all good.

Then you make this sauce:
The firey sauce known as NC Style

1 teaspoon light brown sugar
2 cups apple cider vinegar
1 teaspoon salt
2 teaspoons fresh ground black pepper
1 teaspoon cayenne
1 cup ketchup
2 cups water
Tabasco sauce

I know it doesn't sound elegant, but hey, neither is a pork shoulder.  So pull that danged blasted pork, and be careful not to let the dog have too many bites, if you're intending to sleep tonight.

Simmer that sauce for a while, then put that shredded pork in.  That's all there is to it.  I'm a gluten free zone, so I had it over rice.  Others at tonight's table put it in rolls. 


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