Tyler Florence's Pulled Pork |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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Mean Chef's Pulled Pork So It's Bekah's Pulled Pork Now is pretty much the gold standard for pulled pork on Recipezaar. The ingredient list is his, the instructions are mine. Ingredients:
1 (4 -4 1/2 lb) boneless pork shoulder (about 4 to 4.5 pounds) |
4 tablespoons kosher salt |
1 tablespoon fresh ground black pepper |
1 1/2 cups light brown sugar |
1/4 cup paprika |
2 -3 sprigs fresh thyme, leaves only |
4 garlic cloves, peeled |
1/4 cup red wine vinegar |
1 tablespoon cayenne |
3 tablespoons extra virgin olive oil |
Directions:
1. Into a food processor, put the kosher salt, black pepper, brown sugar, paprika, thyme leaves, garlic, vinegar and cayenne. Pulse until well combined.
2. Slowly add in the olive oil until the mixture forms a nice paste. Rub all over pork. Get into all of the nooks and crannies. This will help to form a crust on the outside when cooked.
3. Cover pork with plastic wrap or put in a zip loc freezer bag and refrigerate for at least 3 hours or up to overnight.
4. When ready to cook, let the meat sit out a room temperature for 30 minutes.Preheat the oven to 325 degrees. Line the roasting pan with foil. Spray the roasting rack with non-stick cooking spray.
5. Roast the pork for approximately 4 - 5 hours, uncovered until the outside is crispy brown and the sugar has carmelized to form the crust. Let the meat rest on a cutting board for 10 minutes before pulling apart.
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