Pulled Pork in the Oven

Name: Pulled Pork in the Oven
Ingredients: First, get yourself a pork butt. Pork butt is the front shoulder of a pig, and is dark, fatty and tough. It’s also some of the nicest and richest meat on the pig if you treat it right. If you can’t find pork butt or it’s too expensive, an okay; Once you have your butt, rinse it and trim it of any major areas of visible surface fat. This is less about calories and more about flavor: the fat will mostly melt and run off during cooking, so any spices and whatnot that are rubbed on the surface; The next step is one of the most important ones. Brush the meat lightly with vegetable oil, and apply a spice rub evenly over the entire surface. You don’t have to go crazy, a thin layer will do, but try to get good coverage. The idea of the spice; Meathead’s Memphis Dust from Amazingribs.com:; 2 tb brown sug; 2 tb white sug; 4 tsp paprika; 2 tsp kosher salt; 2 tsp garlic powder; 1 tsp black pepper; 1 tsp onion powder; 1 tsp ginger powder; 1/3 tsp rosemary powder; (I also add a few pinches of chipotle powder or cayenne); Massage the rub gently into the meat, then wrap it fairly tightly and refrigerate overnight.

Pulled Pork in the Oven was pinched from <a href="http://foodiesarsenal.com/pulled-pork-in-the-oven/" target="_blank">foodiesarsenal.com.</a>

INGREDIENTS

•

First, get yourself a pork butt. Pork butt is the front shoulder of a pig, and is dark, fatty and tough. It’s also some of the nicest and richest meat on the pig if you treat it right. If you can’t find pork butt or it’s too expensive, an okay

•

Once you have your butt, rinse it and trim it of any major areas of visible surface fat. This is less about calories and more about flavor: the fat will mostly melt and run off during cooking, so any spices and whatnot that are rubbed on the surface

•

The next step is one of the most important ones. Brush the meat lightly with vegetable oil, and apply a spice rub evenly over the entire surface. You don’t have to go crazy, a thin layer will do, but try to get good coverage. The idea of the spice

•

Meathead’s Memphis Dust from Amazingribs.com:

•

2 tb brown sug

•

2 tb white sug

•

4 tsp paprika

•

2 tsp kosher salt

•

2 tsp garlic powder

•

1 tsp black pepper

•

1 tsp onion powder

•

1 tsp ginger powder

•

1/3 tsp rosemary powder

•

(I also add a few pinches of chipotle powder or cayenne)

•

Massage the rub gently into the meat, then wrap it fairly tightly and refrigerate overnight.

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