
I have been making pulled pork for quite a while and the recipe calls for 5 lb pork shoulder-butt. Hmmmm....is it a shoulder or a butt, because those two areas of the pig are definitely not at all similar in location. We just had Kalua Pork this weekend which is like an Hawaiian version of pulled pork and that also called for a butt, but nobody had one. Every store had a pork shoulder-picnic roast. I did a little research to figure out if I could substitute one for the other and as it turns out they are not the same.
Here is the deal though so you aren't kept up at night contemplating this one. The pork shoulder is broken down into two sections-the picnic roast and the butt. In some places the butt is also called Boston Butt (just to keep you on your toes)....The butt is the upper portion of the shoulder while the picnic is the lower section of meat. You can use either one for most recipes as they generally are interchangeable. The biggest difference is-the butt has very little inedible (think skin/fat, and bones) and therefore you get more bang for your buck pound for pound.
Anyways, here is the amazing pulled pork recipe that was shared with me by a co-worker years ago. It is a hit every time.
Pulled Pork with Spicy Mustard Sauce (serves 6-8)
5-7 lb pork shoulder butt
1 Tablespoon Garlic Powder
1 Tablespoon Brown Sugar
1 Tablespoon Brown Mustard
3 Teaspoon Paprika
3 Teaspoon Kosher Salt
Mix all spices together with sugar and salt to create a dry rub. Massage this rub all over the pork. Cover and refrigerate for 12-24 hours.
Preheat oven to 300 degrees, roast pork for 6 hours.
While pork is cooking make sauce:
1 1/2 Cups Cider Vinegar
1 Cup Mustard
1/2 Cup Ketchup
1/3 Cup Brown Sugar
1 Clove Smashed Garlic
1 Teaspoon Salt
2 Teaspoon Cayenne Pepper
1/2 Teaspoon Black Pepper
Combine all of these ingredients together in saucepan. Bring to a simmer, cooking 10 minutes.
When pork comes out of oven let it rest for 10 minutes, then using forks "pull" it apart. It should shred very easily. Try not to eat all of the crusty bits from the outside of the pork while you do this (it's nice to share!).
I always douse the pork with a little of the mustard sauce and serve the rest on the side.
For try Southern style serve this on a roll with some coleslaw.
and it was yummy!
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