new england pulled pork
(2 ratings)
Next Saturday will participate in the annual Harvest Festival to benefit St. Pius V School in Providence, RI. This will be our third year with our booth “Hog Heaven”. A friend of ours who is in the meat business generously donated 125 pounds of boneless pork shoulder (or butts) the buns were donated by a local bakery and we bought all the ingredients for the BBQ sauce so 100% of the proceeds went to the school! Last year we raised $700+!! I call this new england pulled pork - since it is VERY different than the southern style and pleases a New Englanders Pallet. The dry rub and BBQ sauce can be stored and used as needed.
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(2 ratings)
prep time
15 Min
cook time
12 Hr
Ingredients For new england pulled pork
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1 galketchup
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4zest and juice limes
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1/2 ctequila or triple sec
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3/4 ccider vinegar
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2 Tbspcinnamon
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1 Tbspallspice, ground
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2 tspcumin
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2 tspcoriander
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2 tspchili powder
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1 cbrown sugar
How To Make new england pulled pork
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1Mix all the above ingredients allow to sit in a fridge for one day. Re-bottle in the empty ketchup bottles - you will need one extra! Store in refrigerator for up to 6 months.
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2Our dry rub consists of 4 Cups of Brown Sugar 1 Cup Kosher Salt ¾ Cup of Cinnamon 2 Tablespoons of Allspice, Onion Salt and Chili Powder 1 Tablespoon of Cumin Rub this on the pork butts - this will keep well in a tupperware type container.
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3The meat is smoked in a wood smoker for about 10 - 12 hours. Removed from the smoker, pulled and served on a bulky roll or in a dish with lots of the homemade BBQ sauce
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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