Pulled Pork

Pulled Pork

My daughter, Leila makes the best pulled pork inspired by Dinosaur Bar B Que but with an interesting twist. She puts cabbage salad on top of the meat when making the bun, and it adds a fresh crunchy taste. This dish can be made in stages over several days. The sauce and rub can be made ahead of time and stored in the refrigerator.

Ingredients

1 Pork Boston Butt Shoulder (6 to 7lbs)
2 tablespoons vegetable oil
6 tablespoons Red Rub
3 cups Mutha Sauce


Dinosaur Bar B Que’s Mutha Sauce (can be made ahead)
1/8 vegetable oil
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1 jalapeno pepper, seeded and finely chopped
pinch of salt and black pepper
1 tablespoon finely chopped garlic
1 can tomato sauce (16 oz) or 2 cups stewed tomatoes
1 cup ketchup
1/2 cup water                                                           
2/3 cup Worcester Sauce
1/4 cup cider vinegar 1/4 cup lemon juice
1/8 cup molasses
1/2 teasp. cayenne pepper (or to taste)
1/8 cup spicy brown mustard
2/3 cup dark brown sugar
1/2 tablespoon chili powder
1 teasps. ground pepper
1/4 teaspoon ground allspice


In a saucepan heat up the oil over medium heat. Add onions, green peppers and jalapenos and stir. Season with a pinch of salt and pepper and coo till soft and golden. Add the garlic and cook for 1 minute more. Add all the other ingredients, bring to a boil and then simmer for 15 minutes. Allow to cool.
This can be made several days ahead and kept in the refrigerator.





 Dinosauar Bar B Que’s Red Rub (can be made ahead)
Makes 1 2/3 cups

1/4 cup paprika
1/4 cup kosher salt
1/4 cup light brown sugar
1/4 cup granulated garlic
3 tablespoons granulated onion
1/8 cup chili powder
1/2 tablespoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Mix all the above ingredients together and store in a plastic bag till ready to use. Keep in refrigerator.

Directions

Leila doesn’t use the grill, but bakes the pork at a very low temperature for at least 6 hours.
Mix 2 tablespoons vegetable oil and 8 tablespoon of Red Rub. Rub this mixture all over the pork butt. Place the pork fat side up on a baking rack in a baking pan. To the baking pan, add 3/4 cup water, 3/4 cups apple juice and 1/4 cup apple cider. This keeps the pork moist. Bake in oven at 350 degrees fahrenheit for 30 minutes. Lower the temperature to 250 degrees fahrenheit and cover the dish with silver foil. Continue to cook in the low oven for 6 hours.

The pork is done when the meat falls apart and comes away from the bone easily. Let the pork sit for 15 minutes, then remove the fat from the top and discard the bone. Shred the meat and place in a bowl. Add 3  cups Mutha Sauce, mix into the shredded meat and leave overnight in the fridge. This can be frozen and used later.

Serve on a bun with cabbage salad as a topping on the meat.

Cabbage Salad

Ingredients

1/2 cabbage chopped
3 tablespoon Marie’s Poppy Seed Dressing

Directions

Chop the cabbage and stir in 3 tablespoon poppy seed dressing. Can be made ahead and kept in refrigerator.