SAN DIEGO (CBS 8) - Great for your Super Bowl crowd or anytime. Enjoy!
2- 3 to 4 lb pork butts or shoulder (have you butcher trim it for you)
For the dry rub*:
1/3 cup of each - garlic powder, onion powder, paprika
1 tsp cayenne pepper
2 tbsp or each - kosher salt, dark brown sugar
(Very important: DO NOT USE TABLE SALT. It will make the meat too salty).
Preheat oven to 500 degrees or as high as your oven will go. Remove one of the racks from the oven and place remaining rack on lowest position in the oven.
Wash and pat pork butts or shoulders completely dry. Place pork on a baking sheet lined with heavy duty foil. In a bowl, place the ingredients for the dry rub and stir to combine. Use either a shaker or your fingers to cover the meat completely and massage the rub into the meat until every inch is covered.
Place on lined baking sheet and put in the oven at 500 degrees for 15 minutes. At the end of 15 minutes, reduce heat to 245 degrees and cover the meat with a piece of foil, making sure to cover meat completely and continue cooking at 245 for 6 to 12 hours depending on the size of the butts or shoulders. I usually do this overnight or first thing in the morning depending on when you want to serve it.
Once the meat is done, remove it from the oven and let it rest for 20 minutes. Place meat on a cutting board and pull apart with two forks or by hand. Place on a warmed serving platter cover loosely with foil to keep warm.
1/2 cup tomato paste
1 cup warm beer (any brand but not light beer)
3 cloves of garlic smashed to a paste or 2 tsp store bought garlic paste
1 tsp fresh ground pepper
1/4 tsp fresh ground nutmeg
1/2 tsp dry mustard
1/4 cup dark brown sugar
2 tbsp aged balsamic vinegar or1 tbsp of fresh lemon juice
In a medium size sauce pot combine all ingredients and simmer on low for 45 minutes, stirring occasionally. Taste and make adjustments if needed.
Pour a small amount over the pulled pork and toss with rubber gloved hands to evenly coat (but you don't want the meat to be dripping with sauce). Serve the remaining sauce on the side for those who would like more.
*Make a large batch of this and keep it on hand. This will save time during prep.
**For best results make the sauce one or even two days in advance; it will save you time and enhance the flavor.
To make as an appetizer place small amounts of pulled pork and coleslaw on mini buns (the kind used for sliders), secure with decorative cocktail tooth picks and place on a serving platter so your guests can serve themselves.
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