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Hickory Pulled Pork

Food Network Canada
YIELDS
8 servings
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Ingredients

Hickory Pulled Pork

2
Tbsp paprika
2
Tbsp packed brown sugar
1
Tbsp chili powder
1
Tbsp ground cumin
1
Tbsp dried thyme
1
tsp salt
1
tsp pepper
1 3
lb(s) boneless pork, shoulder, butt, roast
1
Tbsp olive oil
8
crusty roll, halved

Barbecue Sauce

1 455
mL bottle hickory barbecue sauce
¼
cup packed brown sugar
¼
cup cider vinegar
½
tsp hot pepper sauce
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Directions

Step 1

Preheat oven to 325ºF (160ºC).

Step 2

Combine paprika, brown sugar, chili powder, cumin, thyme, salt and pepper. Untie roast if necessary. Rub spice mixture over pork; transfer to bowl or resealable plastic bag. Cover and refrigerate for at least 4 hours or for up to 24 hours.

Step 3

In large ovenproof skillet, heat oil over medium-high heat; brown roast on all sides. Place in oven for 2 1/2 hours or until meat thermometer inserted in centre registers
160ºF (70ºC). Transfer pork to cutting board; tent with foil and let stand for 20 minutes
to let cool. Using 2 forks or hands, pull pork into shreds and place in bowl.

Step 4

Pour 1 1/2cups (375 mL) of the sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.

Step 5

Meanwhile, in saucepan, bring barbecue sauce, brown sugar, vinegar and hot pepper sauce to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.

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