Editor’s note: I first published this post in August of 2017. Since then, I’ve updated the recipe to include some changes that make the pork EVEN BETTER! Try to find a pork roast that has at least some darker meat; just like chicken and turkey, there is more flavor in the dark meat (and, yes, there is also more fat). I trim off the visible fat and also any that forms on the top of the dish after it has been cooked and refrigerated.
This is the first, and only, pulled pork recipe we’ve ever used; because it’s that good! A barbecue sauce recipe follows, or you can buy ready-made sauce.
Plan ahead, as the meat should marinate for 1-2 days.
3-4 lb. pork shoulder blade roast
1/4 c. coarse salt
1/4 c. sugar
2 T. dried, cracked rosemary
2 T. dried sage
1 T. coarsely ground black pepper
2 peeled and cut up carrots
2 celery stalks, chopped
1 yellow onion, chopped
1 c. white wine
2-3 c. chicken or beef broth
Barbecue sauce (see below)
Dry the pork with paper towel. Remove any excess fat with a sharp knife.
Put spices in a covered dish that will hold the pork. Mix the spices together.
Add the dried pork to the dish and rub the spices over all the surface.
Cover and refrigerate for about 2 days.
Chop veggies and place them in the bottom of a crock pot. Remove pork from dish and place it on top of the veggies in the crock pot. Cover with wine and broth.
Turn crock pot on high until the liquid starts to simmer, then turn down to low. Cook the loin for about 6-8 hours.
Remove the meat from the pot and place it in a large bowl. Remove and discard any visible fat. Shred the meat with two forks. Add some juice. Serve with rolls and barbecue sauce.
Homemade Barbecue Sauce
8 oz. can tomato sauce
1/2 c. chopped onion
1/4 c. packed brown sugar
1/4 c. reduced sugar ketchup
1/4 c. apple cider vinegar
1 T. chili powder
2 T. prepared mustard
1 clove minced garlic (or 1 tsp crushed)
Combine all remaining ingredients in a small saucepan. Bring to boil, stirring constantly, and reduce heat to simmer. Cook 5 minutes, stirring occasionally.
Pulled Pork adapted recipe from Rocco Whalen, Fahrenheit restaurant.
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