pulled pork

I tried my hand at pulled pork today for the first time. I melded 3 different recipes and created what I think is a deliciously satisfying, weekenders slow cooking saturday football meal. DELICIOUS. porky. bbq-sauc-ey.

make sure you can dedicate 8 hours of slow-cooking (only about an hour and a half of active cooking) and an overnight marination.

SLOW BRAISED PULLED PORK + HOMEMADE COFFEE AND BROWN SUGAR BBQ SAUCE

FOR THE PORK:

7 lb pork shoulder (bone-in)

1/2 cup water

1 tablespoon ground black pepper

1-2 teaspoons cayenne pepper
2 tablespoons chili powder

2 tablespoons ground cumin

2 tablespoons dark brown sugar

1 tablespoon dried oregano

4 tablespoons paprika

2 tablespoons table salt

1 tablespoon granulated sugar

1 tablespoon ground white pepper

PREPARATION

1. mix all of the spices together

2. massage the dry rub into the pork shoulder. continue adding the rub to the pork in sections, until the pork can no longer absorb any additional spices

3. tightly wrap the marinated pork shoulder in plastic wrap

4. refrigerate the pork shoulder overnight for at least 8 hours

5. preheat over to 300 degrees

6. carefully unwrap the pork and add it to a large, heavy bottomed pot. add 1/2 cup of water, cover with a lid and place in the oven

7. slow braise the pork shoulder for between 7- 8 hours. every hour or so, turn the pork shoulder over. once the pork is too soft and delicate to handle, use a ladel to spoon the pan juices onto the top of the pork for the last few hours.

8. once the pork is tender enough to pull apart with a fork, remove the pork from the oven. drain pork of almost all of the pan juices (leaving a few remaining tablespoons full if you'd like to forgo the BBQ sauce). transfer the pork to a large bowl and begin pulling the meet apart with two forks.

9. once completed, place the pork back int othe braising pot with the BBQ sauce* and place back into the oven at 300 degrees for another 30 minutes. then serve with slaw on a kaiser roll.

FOR THE SAUCE .... COFFEE & BROWN SUGAR BBQ SAUCE

2 tablespoons olive oil

1 3/4 cups chopped white onions

6 garlic cloves, chopped

2 tablespoons minced seeded jalapeño chile

1/2 cup (packed) dark brown sugar

2 tablespoons chili powder

2 tablespoons mild-flavored (light) molasses

2 tablespoons chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon cayenne *(optional ... if you'd like it to be spicy .. add more)

1 28-ounce can crushed tomatoes with added puree

1 cup low-salt chicken broth

1 cup freshly brewed strong coffee or 1 tablespoon instant espresso powder dissolved in 1 cup hot water

PREPARATION

1. heat oil in heavy large saucepan over medium-high heat. add onions, garlic, and jalapeño; sauté until tender(7 minutes)

2. add brown sugar, chili powder, molasses, cilantro, and cumin; stir until sugar dissolves.

3. stir in crushed tomatoes with puree, broth, and coffee; bring to boil.

4. reduce heat and simmer uncovered until sauce thickens slightly and is reduced to 4 cups, stirring often.(35 minutes)

5. blend the sauce with an emersion blender until it reaches the desired consistency

5. season sauce to taste with salt and pepper.

enjoy :)