Nutritional Guidelines (per serving) | |
---|---|
1017 | Calories |
56g | Fat |
24g | Carbs |
99g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 | |
Amount per serving | |
Calories | 1017 |
% Daily Value* | |
Total Fat 56g | 72% |
Saturated Fat 20g | 102% |
Cholesterol 358mg | 119% |
Sodium 3539mg | 154% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 1g | 4% |
Protein 99g | |
Calcium 112mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This is a delicious pulled pork recipe. You can add more or less cayenne to the sauce to adjust the heat to your liking. This dish is best complimented by a nice cool, creamy coleslaw.
Ingredients
- 5 pounds/2.3 grams pork shoulder roast (bone-in)
- For the Rub:
- 2 tablespoons/30 milliliters chili powder
- 2 tablespoons/30 milliliters brown sugar
- 2 tablespoons/30 milliliters salt
- For the Sauce:
- 1 cup/240 milliliters ketchup
- 1 cup/240 milliliters cider vinegar
- 3 tablespoons/45 milliliters sugar
- 1 teaspoon/5 milliliters Worcestershire sauce
- 1 teaspoon/5 milliliters salt
- 1/2 teaspoon/2.5 milliliters cayenne pepper
- 1/2 teaspoon/2.5 milliliters black pepper (ground)
Steps to Make It
To Cook the Meat and Make the Rub:
-
Gather the ingredients.
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You will need 2 cups/475 milliliters hickory or mesquite chips, pre-soaked in water for 30 minutes.
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Combine rub ingredients in a small bowl.
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Coat pork roast thoroughly with mixture.
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Let stand for 30 minutes at room temperature before placing on the grill.
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Place pork on grill and cook over indirect medium heat for 4 to 5 hours, or until internal temperatures reach between 180 to 190 F/80 to 90 C. Make sure to turn roast every hour. Add wood chips to smoker box about halfway through the cooking process.
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When roast is through cooking, take off the grill, cover with aluminum foil, and allow to rest for 20 to 30 minutes before shredding.
To Prepare the Sauce:
-
Gather the ingredients.
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Combine sauce ingredients plus 1 cup of water in a medium saucepan.
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Bring to a boil, reduce heat, and allow to simmer for 8 to 10 minutes.
To Finish:
-
Shred pork with two forks or your fingers. Make sure to discard any fatty pieces or burnt bits.
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Place meat in a large bowl and add some of the sauce to moisten it.
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Serve warm with buns or enjoy it plain.
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