There is no love more sincere, then the love of Pork. To me at least. Deliciously tender, melt in your mouth pork.. smothered in sweet and spicy barbecue sauce… with a cold, crunchy slaw.. on a toasted bun. I couldn’t ask for anything more. Except to eat it with a cold beer.
Low and slow baby low and slow. This recipe takes A LONG TIME to make… but it is so incredibly worth it. This is the kind of thing I want to eat after a long day. Actually it’s the kind of thing I want to eat everyday, for every meal. If you love pulled pork you HAVE to try this recipe. Don’t be intimidated to make it yourself, it’s really as simple as placing it in the oven and walking away for six hours.
Pulled Pork with Chipotle Barbecue Sauce and Jicama Slaw
Roasted Pork Shoulder Cooking time: 6 hours
9 Pound fresh pork shoulder, picnic whole
Spice Rub, Recipe follows
6 Cloves garlic
1 Cup water
- Smother your pork should with the spice rub.
- Massage it into every corner of the pork.
- Place in a roasting or baking dish, preferably with a cover. (If not use foil)
- Add your garlic cloves to the pan.
- Pour beer into the bottom of the pan.
- Put into a 350° oven for 6 hours.
- After 3 ½ hours add 1 cup of water to the pan to keep moisture in.
- After 6 hours, turn your oven off and let it sit for 20 minutes before pulling. This way all the juices can redistribute and you won’t get dry pulled pork after pulling.
6 hours at 350° internal temp 195
- Take two forks and start pulling the meat off the bone.
- Using the two forks, separate the large pieces of meat.
- When all the meat is pulled, toss a little bit of chipotle barbecue sauce it with it.
- Serve on a toasted bun with the chipotle barbecue sauce and jicama slaw!
1 Cup Kosher Salt
1 Cup Dark brown sugar
1 T Hot pepper flake
1 T Paprika
1 T Cumin
1 T Cayenne
- Mix everything together, until well incorporated.
Chipotle Barbecue sauce
1 Small onion, minced
4 Cloves garlic, minced
1 ½ Cups beef stock
1 Cup ketchup
1 Cup brown sugar
1 Cup apple cider vinegar
1 Cup brewed coffee
¼ Cup Worcestershire sauce
2 T soy sauce
2 T whole grain mustard
1 T dried oregano
1 Pinch cayenne
1 T Paprika
- Saute your onion and garlic in 1 t of olive oil for 5 minutes.
- Add your beef stock to the pot. Bring to a boil.
- Cook until it has reduced by half.
- Mix all other ingredients together in a bowl.
- Add to the pot.
- Bring to a boil and reduce to a simmer.
- Cook until thickened, about 25-30 minutes.
- Serve hot or cold. Enjoy!
1 Jicama, julienne
1 Red onion, sliced thinly
1 Small -head red cabbage, sliced thinly
1 Jalapeno, minced
2 Lime, juiced
1 Granny smith apple, julienne
1 t Honey
1 T Kosher salt
2 T Olive oil
3 Grinds fresh black pepper
- Slice everything finely and mix together.
- Mix your lime juice, honey, salt, pepper, and olive oil.
- Toss the slaw with the vinaigrette.
- Let it sit for at least 20 minutes in the fridge for all the flavors to come together.
- Serve on top of your pulled pork or on the side!
Take your pulled pork, put in onto a toasted bun, smother with barbecue sauce, top it with slaw.. and eat!
This recipe feeds a ton, and would be great for any day of the week or barbecue! I hope you try this recipe out. And if you have any questions about this recipe or anything at all. Email me at Chef.firstname.lastname@example.org