Sunday of BBQ and Golf

The Masters is the best indication that Spring is in full gear and it won’t be long until Summer arrives!  Now I have to admit that I am definitely not someone who really follows golf but I do kind of find it relaxing to watch on tv.  There’s just something about a Sunday where you have an excuse to be lazy with the windows open to let the breeze in and the smell of barbecue cooking for about 7 hours that just makes me feel perfectly content!  In fact I was so happy that my Sunday consisted of this that I went a little crazy and made a 6lb. pork shoulder, homemade coleslaw, baked beans and homemade hamburger buns all for just Ricky and I.    So we feasted as we watched Phil win his green jacket and now that that is over we have bbq to eat for pretty much every meal of the day for the next 10 days!  Which is actually what the picture above is, our leftovers (that little sandwich was just too darn cute not to post that picture)!  Now before I go any further, all you bbq connoisseurs out there might cringe when you hear this-but I cooked my big ole slab of pork in the oven…yes, you heard right, the oven!  Since I’m lacking a grill I had to improvise and to be honest I could not tell one teeny tiny bit of difference and believe me I’ve had my fair share of bbq!


Pulled Pork Barbecue

adapted from Tyler Florence on Foodnetwork.com

Rub:

  • 3 tablespoons paprika (I used smoked Paprika to add a little depth to the flavor)
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons sea salt
  • 1 (5 to 7 pound) pork roast (I used a pork shoulder but a boston butt would work as well)

Cider-Vinegar Barbecue Sauce:

  • 1 cups cider vinegar
  • 1 cup yellow mustard
  • 3/4 cup ketchup
  • 1/3 cup packed brown sugar
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • Pan drippings from the pork

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 overnight.

Preheat the oven to 250 degrees F. Put the pork in a roasting pan and roast it covered with foil for about 2 hours.  Then turn the oven up to 300, uncover and roast for an additional 4 to 5hrs.   The pork should register 170 degrees on a meat thermometer or basically until the meat is falling off the bone and able to be shredded.

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 15 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 moisten slightly with a drizzle of sauce and put the remaining sauce in a bowl to serve on the side.

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Explore posts in the same categories: Meat, pork

2 Comments on “Sunday of BBQ and Golf”

  1. Furnrep Says:

    I printed this out to save it for a rainy Saturday. I would love to have a slaw recipe with this, since I can’t find a good store bought slaw to go with BBQ.


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