Pulled Pork - Recipe

     I like to make this recipe outside on my Big Green Egg, because the pork picks up the delicious smoky flavor.  An oven works just fine too.  I  also use organic pork or better yet, pastured pigs.  You will taste the difference.  This is a braising recipe, and is actually faster than a traditional smoked pork recipe, which smokes at a lower temperature.  This recipe comes out tender, juicy, and fabulous!  I am very pleased with the results.  It is great to make for the upcoming Labor Day holiday!

Pulled Pork

(Serves 6-8)

1 (4-lb.) or 2 (2-lb.) Boneless Pork Shoulders
2 tsp. Onion Powder
2 tsp. Garlic Powder
2 tsp. Chili Powder
1/2 tsp. Cayenne Pepper
1 tsp. Salt
1-2 c. Hard Apple Cider
T. Apple Cider Vinegar and 1-2 c. Water

     Preheat the oven (or Big Green Egg) to 350 degrees Fahrenheit.  Place the pork in a large Dutch oven, (I use a separate 9 1/2 qt. Dutch oven for the grill, because it gets dark on the outside).  Mix the onion powder, garlic powder, chili powder, cayenne pepper, and salt in a small bowl.  Rub the spice mixture onto all sides of the meat.  Pour in enough hard apple cider alongside the meat to reach a 1 inch level of liquid or mix the apple cider vinegar and water together in a measuring cup and carefully pour it in the pot so as not to wash off the rub.  Cover and braise, adding more liquid if necessary, for 2 1/2 hours until it reaches an internal temperature of at least 170 degrees.  The larger the meat the longer it will take.  This is when the collagen melts and the meat becomes super tender.  185-195 degrees is a good temperature to shoot for, but not too much above that or it will become tough.  Test the temperature of each piece, and stick a fork in the center.  It should be very tender when ready.  Remove from the oven/Green Egg and let it sit, covered, on the stove for 20 - 30 minutes.  Then transfer the pork to a cutting board, and using two forks, start pulling the pork apart and place the pieces into a serving dish.  To serve, you may top or mix the pork with Barbecue Sauce.  Try an open face sandwich on a piece of whole wheat bread or place in a bun and enjoy!


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