MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mom & Pop Pulled Pork (Nutzie's Pulled Pork)
Categories: Pork, Bbq, Herbs, Vegetables, Sauces
Yield: 11 Servings

6 lb Pork butt; bone-in
1 1/2 ts Coarse salt
1 ts Black pepper
3 c Chicken or beef broth
1 tb Liquid smoke
4 c Barbecue sauce; below (opt)
1/2 c Cider vinegar; more to taste
Sliced soft rolls; toasted
Coleslaw & pickles; (opt)

MMMMM-----------------------HOMEMADE SAUCE----------------------------
2 tb Oil
1 1/2 c Chopped onions
2 tb Fine chopped garlic
4 c Heinz ketchup
1/2 c Cider vinegar
1/4 c Firmly packed brown sugar
1/4 c Honey
1/4 c Tomato paste
3 tb Worcestershire sauce
2 tb Dijon mustard
1 tb Chilli spice mix
Coarse salt & black pepper

Heat oil in a large saucepan over medium heat. Add onion
and garlic & cook, stirring occasionally, until slightly
softened, about 3 minutes. Add ketchup, vinegar, brown
sugar, honey, tomato paste, Worcestershire sauce,
mustard, and chilli spice. Season with salt and pepper,
stir well and let simmer over medium-low heat until
flavors meld, about 15 minutes.

If you like your sauce a bit chunky from the chopped
onions, it's ready to go. If you like it smooth, let
cool, then puree in a food processor.

MAKE THE PORK: Set oven @ 350ºF/175ºC.

Place pork butt in a large pot with a lid. Season with
salt and pepper, to taste. Pour broth around pork until
it covers about one quarter of the meat. Add liquid
smoke. Cover pot and put in oven.

Bake pork until internal temp registers 190ºF/88ºC on an
instant-read thermometer and meat is falling apart, 3 1/2
to 4 1/2 hours. Use a fork to pull at pork, and make sure
it comes apart easily. Remove pork butt from oven and let
it sit in pot 15-20 minutes. Remove from pot, and save
bone for Rover. Pour off cooking liquid. Cut fatty parts
off meat, then use two forks or your fingers to shred
meat into small pieces.

Place shredded pork in a large bowl.

Warm barbecue sauce in a small pot over medium heat. Mix
shredded meat w/barbecue sauce & vinegar until evenly
coated. Taste. If pork could use a bit more zing, add
more vinegar, to taste. Season with additional salt and
pepper.

Pile pulled pork onto rolls, or serve it plain with
coleslaw and pickles.

UDD NOTES: Reserve the pork rind/skin for chicharrones.
Save the bone for making stock or letting your dog have
a treat. Pulled pork may also be used in carnitas or
any other non-barbeque laced application you can think
of. ENKOY!!!

Serves 10 - 12

Recipe by: Katie Workman

Originally published in The Wall Street Journal.

From: http://online.wsj.com

Uncle Dirty Dave's Kitchen

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