For Anita in Camarillo

Pulled Pork Barbecue

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably
shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork

(My husband is not a fan of vinegar so if I'm
making it just for him, I usually buy a good
barbecue sauce such as bulls eye or any dark
red color barbecue sauce, pour it in a pot, with
some grape jelly, a little hot sauce, honey and
bourbon. Simmer till jelly melts and all comes
together )

Mix the paprika, garlic power, brown sugar,
dry mustard, and salt together in a small bowl.
Rub the spice blend all over the pork. Cover and
refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork
in a roasting pan and roast it for about 6 hours.
An instant-read thermometer stuck into the thickest
part of the pork should register 170 degrees F, but
basically, what you want to do is to roast it until
it's falling apart.

While the pork is roasting, make the barbecue sauce.
Combine the vinegar, mustard, ketchup, brown sugar,
garlic, salt, cayenne, and black pepper in a saucepan
over medium heat. Simmer gently, stirring, for 10
minutes until the sugar dissolves. Take it off the heat
and let it sit until you're ready for it.

When the pork is done, take it out of the oven
and put it on a large platter. Allow the meat to rest
for about 10 minutes. While it's resting, deglaze the
pan over medium heat with 3/4 cup water, scraping
with a wooden spoon to pick up all of the browned
bits. Reduce by about half. Pour that into the saucepan
with the sauce and cook 5 minutes.

While the pork is still warm, you want to "pull" the
meat: Grab 2 forks. Using 1 to steady the meat, use
the other to "pull" shreds of meat off the roast. Put
the shredded pork in a bowl and pour half of the sauce
over. Stir it all up well so that the pork is coated with
the sauce.
Violet

http://www.nancyskitchen.com