God sometimes gives us unexpected gifts. Our gift has been a grandson who enlivens our lives and makes retirement very different than the one we anticipated. He is a special joy. And that's "Casey." In 2006 we fulfilled our dream of living in Italy for a year. It was every bit as wonderful as anticipated. This blog begins in 2005 as we prepared for that experience. Since then we have explored many places together. That's the "Travel." And finally, I am a person of opinions--spiritually, politically, on just about anything and that's the "Other Stuff." Welcome to my blog.

Thursday, January 07, 2010

Pulled Pork is Good

Everyone once in a while--well, really, long whiles. I post a recipe. Always is it something we really enjoyed. In this case it is a new recipe for an old dish but by far the best that I have made. It was moist, super tender and just tasted good. I found it recently in a Cooking Light magazine that I had seen at the dentist office. Now I have subscribed to the magazine which is strange since we've almost stopped getting magazines anymore. They seemed to take up an inordinate amount of space,

This recipe is a real slow cooking one but in the oven--not a slow cooker, which I suppose would work well but why mess with success? The only recommendation I have is to cut back on the vinegar. My family seemed to think it was too strong.

Slow-Roasted Pulled Pork

Photo: Randy Mayor; Styling: Cindy Barr
Yield: 16 servings (serving size: about 3 ounces pork and about 1 tablespoon sauce)


  • Pork:
  • 2  tablespoons  dark brown sugar
  • 1  tablespoon  smoked paprika
  • 1  tablespoon  chili powder
  • 1  teaspoon  salt
  • 2  teaspoons  ground cumin
  • 1  teaspoon  freshly ground black pepper
  • 1/2  teaspoon  dry mustard
  • 1/2  teaspoon  ground chipotle chile pepper
  • 1  (5-pound) boneless pork shoulder (Boston butt), trimmed
  • Cooking spray
  • 2  cups  water, divided
  • 1/2  cup  apple cider vinegar
  • 1/3  cup  ketchup

  • Sauce:
  • 3/4  cup  apple cider vinegar
  • 1/2  cup  ketchup
  • 3  tablespoons  dark brown sugar
  • 2  teaspoons  smoked paprika
  • 1  teaspoon  chili powder


1. To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.
2. Preheat oven to 225°.
3. Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour.
4. Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.
5. Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes.
6. To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired.


jmisgro said...

Ohh, I can make that here! I have everything except the chipotle but I sub cayenne.

barb cabot said...

Mmmm Jane, I'm making this when i get back from our trip. Sounds wonderful!

Palma said...

That looks really good!