Adventures Recipes

Tuesday, June 20, 2006

Pulled Pork Barbecue

From Saveur Magazine, June/July 2006

5 1/2 pounds Boston butt roast
1 1/2 cups barbecue sauce, preferably Cattleman's Original
3/4 cup ketchup
1/4 cup Coca-Cola
3/8 teaspoon tabasco sauce
3/8 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste

1. Preheat oven to 300º. Wrap pork well in aluminum foil, sealing it tightly at the top. Transfer to a deep roasting pan, sealed side up, and fill pan halfway with water. Bake, refilling water halfway through, until the pork is very tender and falling away from the bone, about 8 hours
2. Unwrap pork, discarding any juices, and transfer to a sheet tray. When cool enough to handle, shred pork, discarding bone and fat. Transfer to a large bowl. Add barbecue sauce, ketchup, Coke, tabasco, cayenne, and salt and pepper to taste. Mix well to combine.
3. Discard water from roasting pan and dry out pan with a towel. Transfer pork mixture to pan and cover tightly with aluminum foil. Return to oven and cook until heated through, about 45 minutes.
4. Spoon onto hamburger buns and serve hot.
Servings: 8 Notes: Makes about 4 pounds.


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