Melissa’s Pulled Pork
Leigh Catlett
Pork rests in the refrigerator 24 hours in the Dry Rub prior to cooking
ingredients
- 5 - 7 lb Pork Shoulder
- Dry Rub:
- 3 T Chili Powder
- 1 T Paprika
- 1 T Oregano
- 1 T Cumin
- 1 T Sugar
- 1 T Salt
- 1 tsp Pepper
- Sauce:
- 1 T Oil
- 1/2 C Chopped Onion
- 1 bottle (12 oz) Chili sauce
- 1 1/4 C Vinegar
- 2/3 C brown sugar
- 3 T Worcestershire sauce
- 3 T Tabasco
- 1 tsp salt
- (1 jalapeno optional)
directions
- 1
- Trim the skin from the Pork. Mix the Dry Rub ingredients together and put in a resealable bag with the pork. Coat and allow to “rest” in the refrigerator at least 24 hours.
- 2
- Saute onion in oil until soft. Add remaining Sauce ingredients, bring to a boil and then simmer about 1/2 hour. Preheat oven to 325 degrees. Pour Sauce over shoulder in 13 x 9 pan. Tightly cover with foil. Bake 3.5 - 5 hours - check to see if tender.
- 3
- Transfer meat to cutting board. Pull meat into shreds. discard bone. Return shredded meat to baking pan with sauce. Stir, then bake uncovered about 30 minutes.
Source: Melissa Smith-Heltzel
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