Everyone loved this, it's a really good barbecue sauce for any pulled pork recipe. I didn't make the vinegar sauce.
* Exported for MasterCook 4 by Living Cookbook *
Scott Peacock’s Pulled Pork
1 6 1/2-lb bone-in pork shoulder blade roast*
3 Tbs Dijon-style mustard
1/3 cup (packed) dark brown sugar
3 Tbs kosher salt
2 Tbs smoked paprika
1 Tbs chili powder
1 1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
Spicy Vinegar
Barbecue Sauce
1. Trim excess fat from pork, leaving fat cap about 1/4 inch thick. Pat pork
dry with paper towels. Place on a large piece of plastic wrap. Spread
mustard on pork. In a small bowl stir together brown sugar, salt, paprika,
chili powder, black pepper, and garlic powder. Coat pork with all of the
spice mixture. Wrap tightly in plastic wrap. Place on a tray. Chill at least
1 hour or overnight.
2. Preheat oven to 325°F.
3. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap
pork; place on the rack. Roast, uncovered, 4 hours. Wrap pork with a double
thickness of foil and return to rack. Roast 2 hours more or until an
instant-read thermometer inserted in meat registers at least 190°F. Remove
from oven. Let stand 30 minutes to 1 hour. Unwrap. Using 2 forks, pull pork
apart, removing any large pockets of fat as you pull. Serve with pickles,
onion slices, Spicy Vinegar, Barbecue Sauce, and/or buns.
Slow cooker variation1. Scott loves the tender, juicy pork the oven method yields, but if you're
in a pinch and can't keep an eye on the oven for 6 hours (or don't want to
heat up the house) you can use a large slow cooker. Prepare the meat as
Scott instructs, except reduce the kosher salt to 1 tablespoon Cook on low
for 10 to 12 hours or high for 5 to 6 hours. Strain juices and drizzle over
pork.
Spicy Vinegar (makes about 2 1/3 cups)1. "This is a good thing to have in the pantry," Scott says. "It works greatwith other summer dishes like grilled fish."
2 cups apple cider vinegar
2 Tbs kosher salt
1 Tbs crushed Aleppo pepper
1 Tbs crushed red pepper
1 Tbs freshly ground black pepper
1/2 tsp cayenne pepper
In a nonreactive container stir all ingredients together. Cover; store at
room temperature at least 3 days before using. Will keep up to 6 months..
Barbecue Sauce (makes about 5 1/2 cups)1/2 cup (1 stick) butter
1 cup finely chopped onion
1 Tbs chopped fresh garlic
2 Tbs kosher salt
1 1/2 tsp crushed red pepper
1 Tbs paprika
1 Tbs chili powder
1/2 tsp freshly ground black pepper
2 cups cold water
1 1/4 cups cider vinegar
1 cup (packed) dark brown sugar
2 Tbs Worcestershire sauce
1/4 cup molasses
1 cup tomato paste
1. In a large nonreactive saucepan melt butter. Add onion, garlic, and salt.
Cook over low heat until onion is tender. Add crushed red pepper, paprika,
chili powder, and black pepper. Cook and stir 1 minute.
2. Add water, vinegar, brown sugar, and Worcestershire sauce; bring to a
simmer. Stir in molasses. Whisk in tomato paste until smooth. Bring to a
simmer over low heat. Cook, uncovered, 10 to 15 minutes or until thickened,
stirring occasionally. Taste for seasoning, adding additional salt if
needed. Cover; store in the refrigerator up to 1 week.
Cooking Tip: *Scott recommends a bone-in pork shoulder blade. "The bone adds
all sorts of flavor," he says, "and I think the cut has the best meat-to-fat
ratio. But you could also use a boneless pork butt if that's what you have
available."
Cooking Tip: Make ahead: If you plan to reheat the pork, pull the meat apart
before chilling or freezing. "This will make reheating much easier," Scott
says.
Cooking Tip: Leave some fat: Don't be afraid of the fat—it adds so much
flavor. It will melt and baste the meat as it cooks. You want to leave at
least 1/4 inch of fat.
Cooking Tip: Slather on Dijon: Dijon has an intensity and punch that I love,
and it's a great foundation to build flavor on. Plus, a generous slather
helps the rub stick.
Cooking Tip: Generously rub: You want to cover every inch of meat with the
rub—use all of it. The combination of smoked paprika and chili powder gives
such nice depth of flavor.
Cooking Tip: Wrap and chill: The plastic wrap holds the rub right against
the meat. I prefer to chill overnight before roasting to give the seasonings
a chance to penetrate.
Cooking Tip: Let it rest: This step makes a big difference. After the meat
has roasted, it allows the outside crust to soften and gives you that
buttery, tender-to-the-bone texture.
Cooking Tip: Pull the pork: When I pull, I refrain from going crazy to the
point that the meat is stringy. I like to keep a little integrity to its
structure with some bigger pieces.
Recipe Author: Scott Peacock
Recipe Source: Better Homes and Gardens Jul 2014
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* Exported for MasterCook 4 by Living Cookbook *
Scott Peacock’s Pulled Pork
1 6 1/2-lb bone-in pork shoulder blade roast*
3 Tbs Dijon-style mustard
1/3 cup (packed) dark brown sugar
3 Tbs kosher salt
2 Tbs smoked paprika
1 Tbs chili powder
1 1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
Spicy Vinegar
Barbecue Sauce
1. Trim excess fat from pork, leaving fat cap about 1/4 inch thick. Pat pork
dry with paper towels. Place on a large piece of plastic wrap. Spread
mustard on pork. In a small bowl stir together brown sugar, salt, paprika,
chili powder, black pepper, and garlic powder. Coat pork with all of the
spice mixture. Wrap tightly in plastic wrap. Place on a tray. Chill at least
1 hour or overnight.
2. Preheat oven to 325°F.
3. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap
pork; place on the rack. Roast, uncovered, 4 hours. Wrap pork with a double
thickness of foil and return to rack. Roast 2 hours more or until an
instant-read thermometer inserted in meat registers at least 190°F. Remove
from oven. Let stand 30 minutes to 1 hour. Unwrap. Using 2 forks, pull pork
apart, removing any large pockets of fat as you pull. Serve with pickles,
onion slices, Spicy Vinegar, Barbecue Sauce, and/or buns.
Slow cooker variation1. Scott loves the tender, juicy pork the oven method yields, but if you're
in a pinch and can't keep an eye on the oven for 6 hours (or don't want to
heat up the house) you can use a large slow cooker. Prepare the meat as
Scott instructs, except reduce the kosher salt to 1 tablespoon Cook on low
for 10 to 12 hours or high for 5 to 6 hours. Strain juices and drizzle over
pork.
Spicy Vinegar (makes about 2 1/3 cups)1. "This is a good thing to have in the pantry," Scott says. "It works greatwith other summer dishes like grilled fish."
2 cups apple cider vinegar
2 Tbs kosher salt
1 Tbs crushed Aleppo pepper
1 Tbs crushed red pepper
1 Tbs freshly ground black pepper
1/2 tsp cayenne pepper
In a nonreactive container stir all ingredients together. Cover; store at
room temperature at least 3 days before using. Will keep up to 6 months..
Barbecue Sauce (makes about 5 1/2 cups)1/2 cup (1 stick) butter
1 cup finely chopped onion
1 Tbs chopped fresh garlic
2 Tbs kosher salt
1 1/2 tsp crushed red pepper
1 Tbs paprika
1 Tbs chili powder
1/2 tsp freshly ground black pepper
2 cups cold water
1 1/4 cups cider vinegar
1 cup (packed) dark brown sugar
2 Tbs Worcestershire sauce
1/4 cup molasses
1 cup tomato paste
1. In a large nonreactive saucepan melt butter. Add onion, garlic, and salt.
Cook over low heat until onion is tender. Add crushed red pepper, paprika,
chili powder, and black pepper. Cook and stir 1 minute.
2. Add water, vinegar, brown sugar, and Worcestershire sauce; bring to a
simmer. Stir in molasses. Whisk in tomato paste until smooth. Bring to a
simmer over low heat. Cook, uncovered, 10 to 15 minutes or until thickened,
stirring occasionally. Taste for seasoning, adding additional salt if
needed. Cover; store in the refrigerator up to 1 week.
Cooking Tip: *Scott recommends a bone-in pork shoulder blade. "The bone adds
all sorts of flavor," he says, "and I think the cut has the best meat-to-fat
ratio. But you could also use a boneless pork butt if that's what you have
available."
Cooking Tip: Make ahead: If you plan to reheat the pork, pull the meat apart
before chilling or freezing. "This will make reheating much easier," Scott
says.
Cooking Tip: Leave some fat: Don't be afraid of the fat—it adds so much
flavor. It will melt and baste the meat as it cooks. You want to leave at
least 1/4 inch of fat.
Cooking Tip: Slather on Dijon: Dijon has an intensity and punch that I love,
and it's a great foundation to build flavor on. Plus, a generous slather
helps the rub stick.
Cooking Tip: Generously rub: You want to cover every inch of meat with the
rub—use all of it. The combination of smoked paprika and chili powder gives
such nice depth of flavor.
Cooking Tip: Wrap and chill: The plastic wrap holds the rub right against
the meat. I prefer to chill overnight before roasting to give the seasonings
a chance to penetrate.
Cooking Tip: Let it rest: This step makes a big difference. After the meat
has roasted, it allows the outside crust to soften and gives you that
buttery, tender-to-the-bone texture.
Cooking Tip: Pull the pork: When I pull, I refrain from going crazy to the
point that the meat is stringy. I like to keep a little integrity to its
structure with some bigger pieces.
Recipe Author: Scott Peacock
Recipe Source: Better Homes and Gardens Jul 2014
- - - - - - - - - - - - - - - - - -