Saturday, July 4, 2015

Overnight Pulled Pork

I think the secret to keeping the pork really moist is brining the pork before cooking it.
After several trips to the store for various ingredients and forgetting to buy apple cider vinegar I used red wine vinegar for my brine.
I love the flavors of pork mixed with citrus(lemons, limes and oranges, juiced) and Rosemary, so I added them to the vinegar and I placed the pork butt in a non reactive pot to hold the meat so the liquid covered the meat. Let the meat sit in the liquid for at least 12 hours refrigerated.
I made a dry rub consisting of salt, pepper, Rosemary,  finely ground coffee, and chopped garlic.  Rub the entire roast with the dry rub until it is covered, top and bottom, and place in the 275-300 degree oven for 8 hours or more. 
I usually like to do this while I sleep, especially in the summer. If the kitchen is getting heated I'm not feeling it while I'm sleeping, but I am smelling it,  and by the time I wake up, the pork has a beautiful bark, ready to come out of the oven and be pulled. 
The meat is so tender I usually just pull it apart with my hands. No other kitchen utensils are needed.
We enjoy eating our pulled pork on flour tortillas served with slaw.
The meat is so rich with flavor that In my opinion no additional BBQ sauce is needed, but feel free to add your favorite sauce. I'd suggest a mustard based sauce for this one. Your taste buds will sing!
Buon Appetito!

I've found these store bought rubs that are very flavorful. If you don't want to experiment on your own pick some up at your super market. Smell it before you use it. If you don't like the aroma from the rub, chances are you won't like its flavor, so toss it. I love the jerk seasoning. I use a pinch of it in all my rubs.