Hickory Pulled Pork
Ingredients
- 2 tablespoons paprika
- 2 tablespoons brown sugar, packed ⓘ
- 1 tablespoon chili powder ⓘ
- 1 tablespoon ground cumin ⓘ
- 1 tablespoon dried thyme ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon pepper ⓘ
- 1 (3 lb) boneless pork shoulder, butt roast ⓘ
- 1 tablespoon olive oil ⓘ
- 8 rolls, halved ⓘ
- 1 (455 ml) hickory flavored barbecue sauce ⓘ
- 1/4 cup brown sugar, packed ⓘ
- 1/4 cup cider vinegar ⓘ
Instructions
- Preheat oven to 325°F (160°C).
- Combine paprika, brown sugar, chili powder, cumin, thyme, salt and pepper. Untie roast if necessary. Rub spice mixture over pork; transfer to bowl or resealable plastic bag. Cover and refrigerate for at least 4 hours or for up to 24 hours.
- In large ovenproof skillet, heat oil over medium-high heat; brown roast on all sides. Place in oven for 2 1/2 hours or until meat thermometer inserted in centre registers 160°F (70°C). Transfer pork to cutting board; tent with foil and let stand for 20 minutes to let cool. Using 2 forks or hands, pull pork into shreds and place in bowl.
- Pour 1 1/2cups (375 mL) of the sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.
- Barbecue Sauce.
- Meanwhile, in saucepan, bring barbecue sauce, brown sugar, vinegar and hot pepper sauce to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.
Nutrition & Diet Analysis (per serving)
708
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).