Classic Pulled Pork
|Olive oil||1 Teaspoon|
|Salt||1⁄4 Cup (4 tbs) (For pork pulled)|
|Ground espresso||3 Tablespoon (For pork pulled)|
|Black pepper||2 Tablespoon (For pork pulled)|
|Cumin||1 1⁄2 Tablespoon (For pork pulled)|
|Granulated garlic||1 1⁄2 Tablespoon (For pork pulled)|
|Paprika||1 Tablespoon (For pork pulled)|
|Pork shoulder||8 Pound (For pork pulled)|
|Cider vinegar||1 Cup (16 tbs) (For sauce)|
|Brown sugar||2 Tablespoon (For sauce)|
|Hot pepper||1 Dash (For sauce)|
1. Preheat Oven to 220 degree.
2. In a bowl put together salt, ground espresso, dark brown sugar, black pepper, cumin, garlic, and paprika. Whisk it well.
3. On a tray place the pork piece, and massage the dry rub all over.
4. In a baking dish, place the pork, cover it with a lid, and pop it in oven at 220 degree for 4 hours. Again open the lid and allow it to cook for another 6 hours.
5. Pull the pork into pieces, and sprinkle pan droppings over it, so that it remains moist and soft.
6. To prepare the sauce, in a pan heat together vinegar, brown sugar, salt, and pepper, until it dissolves.
7. Transfer the pulled pork on a serving tray, and enjoy it with the sauce.
Roast garlic, cut off its top, add some olive oil, cover it tightly, and put it in the oven at 300 degree, for 1 ½ hour. You may use it as a paste over the pork piece so that the dry rub sticks over it.
To enjoy maximum juiciness of the pork, cook the pork shoulder fat side up.
Calories 909 Calories from Fat 520
% Daily Value*
Total Fat 58 g88.8%
Saturated Fat 19.9 g99.7%
Trans Fat 0.5 g
Cholesterol 281.3 mg93.8%
Sodium 3194.2 mg133.1%
Total Carbohydrates 11 g3.7%
Dietary Fiber 2 g8%
Sugars 4.2 g
Protein 81 g161.8%
Vitamin A 21.6% Vitamin C 3.9%
Calcium 13% Iron 48.9%
*Based on a 2000 Calorie diet