American Style Pulled Pork

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 2kg joint of pork shoulder
 American mustard
 50g dark brown sugar
 3 tbspn paprika ( hot and smoked is good )
 3 tbspn coarse sea salt
 1 tbspn mustard powder
 1 tbspn cayenne pepper
 1 tbspn black pepper
 1 tbspn ground cumin
 1 tbspn dried thyme

1

Mix all the dry rub ingredients together

2
3
4
5

Remove the rind from the pork but leave the fat

6
7
8
9

Smear over the American mustard

10
11
12
13

Now coat in the dry rub all over

14
15
16
17

Cover and chill for 1 hr minimum , overnight is ideal

18
19
20
21

Heat oven to 160C

22
23
24
25

Put pork into a roasting tin and cook for about 6 hrs

26
27
28
29

The pork will blacken , but that is the rub not the meat

30
31
32
33

Remove from oven and let it stand for 10 minutes before shredding

34
35
36
37

Serve on buns with BBQ sauce , corn on the cob , coleslaw and onion rings

Category

Ingredients

 2kg joint of pork shoulder
 American mustard
 50g dark brown sugar
 3 tbspn paprika ( hot and smoked is good )
 3 tbspn coarse sea salt
 1 tbspn mustard powder
 1 tbspn cayenne pepper
 1 tbspn black pepper
 1 tbspn ground cumin
 1 tbspn dried thyme

Directions

1

Mix all the dry rub ingredients together

2
3
4
5

Remove the rind from the pork but leave the fat

6
7
8
9

Smear over the American mustard

10
11
12
13

Now coat in the dry rub all over

14
15
16
17

Cover and chill for 1 hr minimum , overnight is ideal

18
19
20
21

Heat oven to 160C

22
23
24
25

Put pork into a roasting tin and cook for about 6 hrs

26
27
28
29

The pork will blacken , but that is the rub not the meat

30
31
32
33

Remove from oven and let it stand for 10 minutes before shredding

34
35
36
37

Serve on buns with BBQ sauce , corn on the cob , coleslaw and onion rings

American Style Pulled Pork