Betty's picnic favorite - pulled pork... using this year for Fourth of July community picnic. Betty Bannerman Busciglio is a professional cooking teacher and former caterer.
15 Pound (skin and excess fat removed)
For the rub
Sweet hungarian paprika
Dark brown sugar
For the sauce
1 1⁄2 Cup (24 tbs)
1⁄2 Cup (8 tbs)
1 Cup (16 tbs)
1⁄2 Cup (8 tbs)
3 Clove (15 gm), grated
1. For making rub – In a small bowl mix all ingredients for rub.
2. Prepare a roasting pan with a double layer of heavy-duty aluminium foil large enough to enclose roast. Place the pork on aluminium foil and massage with the rub. Seal the foil and set in the refrigerator.
3. Preheat the oven at 210 degrees F.
4. Roast the pork in oven for 210 degrees F in the oven for 12 hours.
5. For making the sauce – in a saucepan pour in the cider vinegar, ketchup, Dijon mustard, brown sugar, cayenne pepper and garlic. Cook for about 10 minutes, stirring occasionally.
6. Remove pork from roasting pan, reserving juices. Drain juices into a measuring jug and allow to settle for a few minutes to allow fat to rise to the surface. Remove as much of the fat as you can and strain the juices into a medium saucepan.
7. Bring to a boil and cook until reduced by about half.
8. Meanwhile, don a pair of disposable gloves and shred the pork and roughly chop.
9. When pan juices have reduced, add them to the sauce and mix well. Add about half of the sauce to the shredded pork and mix well.
10. Spread the pulled pork over the bun and serve with coleslaw.
Leftover rub may be stored in a jar and is great on ribs or chicken.
The pork will keep in the refrigerator for 2 or 3 days or may be frozen for a month.