BBQ Pulled Pork

Great to feed a crowd of people at a party!

Ingredients

Pork shoulder (7-8 lb Roast) (If you use a smaller 4 lb roast, just use ½ the ingredients listed)

2 Tablespoons chili powder

1 teaspoon paprika

½ teaspoon cumin

1 Tablespoon black pepper

1 teaspoon sea salt

½ teaspoon brown sugar

Extra virgin olive oil

12 oz root beer soda

2 cups *Asian Fusion BBQ   (See *My Recipe below or use a BBQ sauce of your choice)

Directions

The night before

1.In a small dish combine all the dry seasonings (chili powder, paprika, cumin, black pepper, salt, brown sugar) and stir until thoroughly mixed

2.Trim excess fat off pork shoulder. You want to leave some for flavor while cooking.

3.Place pork shoulder in a baking pan and drizzle olive oil on both sides

4.Using your hands, thoroughly cover the pork shoulder with the dry rub

5.Cover with plastic wrap and place in fridge overnight

The day of

1.Take the pork shoulder out from fridge and let it rest for about one hour just to take the chill off the meat before cooking. In hot weather, use less time to avoid spoilage.

2.Place the pork in a crockpot

3.Pour root beer over the top of the pork in the crockpot

4.Cover and set the crockpot temperature on high for the first hour

5.While the roast is cooking, make the BBQ Sauce and set aside.

6.After one hour, turn the temperature to low and cook for another 6 to 8 hrs, until the meat is cooked through with an internal temperature of 160 degrees F. (You will cook the meat, no matter what size the roast, for this long to tenderize this cut of meat.) You will be able to easily pierce with a fork. The meat should just fall off the bone as you remove it from the crockpot.

7.Place pork on cutting board or in a 9x13 pan to shred the pork. You can use your hands with plastic gloves (but be careful-the meat pulls apart easiest while still hot) or I use two forks to pull apart the pork to shred it. Now is a good time to remove any excess fat.

8.Add the bbq sauce to the pork and mix well. If you are going to eat this right away, first warm the sauce that you made ahead.

Now it’s ready to serve!

Serving suggestions: For large parties, keep the bbq pork warm in a crockpot and serve with good buns or rolls.  Or serve with chips, shredded or melted cheese and other toppings for delicious nachos. You can also freeze portions for meals later in the week!

Asian Fusion BBQ  Sauce

Ingredients

½ cup Honey

12 Tablespoons Vinegar

6 slices of Jalapeno (Check the jalapeno first. If it is more intense then put less in)

½ teaspoon Salt

⅔ cup Ketchup

2 teaspoons Sriracha

6 teaspoons Liquid Smoke

2 Green Onions

⅔ cup Hoisin

½ cup Brown sugar

½ teaspoon Paprika

Directions

1.Dice green onions

2.Combine all ingredients into large pot and bring to boil

3.Once it comes to a boil, turn down the heat to a simmer and let it sit for 40 minutes, stirring occasionally

4.Place sauce into food processor to blend the green onion and jalapeño and blend

5.Place sauce in bowl to serve

6.Store leftovers in a mason jar and refrigerate until ready to use   

Makes about 2 cups

This makes a great sauce for homemade bbq pulled pork