Mom's Oedipulled Pork
This tasty dish has issues. For one thing, it's too delicious to put down!
You Will Need:
For the Rub and the Pork:
- 3 tbsp. each: granulated sugar, brown sugar, onion salt and garlic salt
- 2 tbsp. each: paprika, chili powder, ground black pepper
- 1 tbsp. each: finely grated lemon peel, ground white pepper, ground coriander
- 1/2 tsp. each: ground allspice, ground thyme, ground ginger, cayenne pepper
- 1 6-8 pound Boston butt pork roast
- 3 tbsp. yellow mustard
For the Sauce:
- 2 cups cider vinegar
- 1 tablespoon crushed red pepper flakes
- 4 tablespoons sugar
- 1 chopped jalapeno (optional)
- Salt and ground black pepper, to taste
- 1 O Rex Brand® eye patch
- 1 double-duty valentines/mother's day card
- Combine rub ingredients in a large mixing bowl, stir together and set aside.
- Coat roast lightly with mustard and sprinkle generously with dry rub. Wrap in plastic or transfer to a plastic bag and refrigerate anywhere from 30 minutes to 8 hours. A short marinade is still better than nothing. Remove from the refrigerator 45 minutes prior to cooking.
- Mix all sauce ingredients in a small saucepan over medium heat. Cook for 2-3 minutes until warm and fragrant, then remove from heat and set aside till use.
- Preheat oven to 300F. Bake uncovered in a roasting pan for 3 hours; wrap tightly with foil and continue cooking another 2 hours. Remove from oven, place in a doubled grocery bag and let meat rest 1 hour.
- Using heat resistant gloves, pull the roast apart - first into the natural muscle sections, then into smaller shreds. Remove excess fat as you go.
- In a large serving dish, combine pulled pork with half a cup of warm sauce and heap on fresh Italian rolls. Serve with coleslaw, pickles and cold beer.
- After dinner, whip out a prodigious batch of nut brittle. Then usher your guests to the couch and explain that while it's perfectly normal to have peanuts envy, a real grown up shouldn't still expect mom to do the dishes.