Sunday, May 30, 2010

Mock BBQ pulled pork

True barbeque is done over smoke at very low temperatures for a very long time. Low & slow. This dish is NOT real barbeque. It is a delicious alternative for those of us who don't own a smoker or have 24 hours to stand watch over a wood fire and want good BBQ flavor, anyway.

By using a dutch oven sealed tightly and a low heat oven we're able to mimic the low & slow barbeque process, sans the smoky flavor. If you'd like you can add some liquid smoke to your pork about 1/2 way through cooking. Liquid smoke isn't something to be afraid of, it's created from the smoking process, when moisture condenses in smokers the smoke collects in the water droplets and if you collect that, instant liquid smoke. All the smoky flavors with out the hassle of maintaining a fire for long periods of time. Its an indoor BBQ'er's best friend. If the Liquid Smoke isn't your thing, feel free to leave it out. I've made this pork both ways and both are delicious. Its strictly a personal taste preferance.

Our preferred way of ingesting this delicious pork is in sandwich form, with a toasted bun and a side of cole slaw. Its also quite good on a baked potato. Top with your favorite BBQ sauce and you're good to go! The leftovers are awesome as well, the Husband is very excited about pulled pork sandwiches for lunch. Lucky man :)

Mock BBQ pulled pork
makes approx 8-10 servings (for a 4 lb roast)
1 pork butt/shoulder, bone removed and cut into large hunks
2 large green onions, chunked (can use regular onion)
1 T oil
2 T ketchup
2 T cider vinegar
OPTIONAL 1-2 t liquid smoke

Rub:
1/4 c brown sugar
2 T dry mustard powder
1 t chili powder
1 t garlic powder
1 t paperkia
1/2 t cumin
2 t kosher salt
1/2 t pepper

QUICKER COOKING METHOD: I developed this quicker cooking method due to time constraints one day. I also liked how the smaller pieces of meat get more exposure to the rub therefore more flavor. Remove the bone from the meat and cut it into large hunks, about 4 in square approx. Some pieces will be bigger or smaller, its all good. Remove any excessive connective tissue and fat but leave some of it in, it adds flavor. If you have 6 hours available for cooking you can leave the roast whole and pull it after its cooked.



Mix the dry rub ingredients together in a bowl. Liberaly sprinkle rub over meat. Press it into the surface of the pork.

Heat a dutch oven over medium heat and add oil. Once its hot add 1/2 the pork and sear the outside. Once the pieces are browned (about 5 min) remove from pan and add remaining pork.

Once all pork is cooked add ketchup, vinegar and onions to the pan. Place the seared pork back in the pan, cover top with foil and then put the lid on the foil. Bake at 300 for 2.5-3 hours or until pork is very tender and falls apart when squeezed.



Once tender remove pork from oven and allow to rest in pan for 15 minutes. Drain off any excess fat and shred meat.

~*~Kitchen Witch Tip: To shred slow cooked or braised meats I use my tongs. When you squeeze a piece of meat with the tongs it should crumble and shred when pressure is applied. A few pinches with the tongs and voila! You've got easy pulled pork~*~



Nutrition Facts provided by SparkPeople Recipe calculator
Amount Per Serving
Calories 384.6
Total Fat 27.2 g
Saturated Fat 10.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 12.2 g
Cholesterol 106.5 mg
Sodium 363.3 mg
Potassium 389.0 mg
Total Carbohydrate 8.2 g
Dietary Fiber 0.0 g
Sugars 8.1 g
Protein 26.6 g

8 comments:

All Our Fingers in the Pie said...

This looks delicious and isn't mock in my books. I don't have hours to stand over coals. But perhaps I should try the version over coals! I could do it one day when I am working in the garden all day. What a reward at the end!

Jenn said...

Heck, I've been calling my stuff bbq for years now and I never use a smoker! hehe This looks great, Andrea! Chris and I will be there for dinner.. it shouldn't take us long :) This is a great way to do pulled pork, I love it. I've done it in the crock pot but never in the dutch oven...great idea!

tasteofbeirut said...

I can't think of anything more delicious than this pulled pork sandwich and I would love it with either of these great sauces you have made!

Baking Addict said...

This looks amazing! I could do with some now :)

Ashleigh @ Signing The Dish said...

thanks dudette. have been thinking about challenging a pork dish like this soon.

Tina said...

This looks delicious! I've been meaning to try my hand at pulled pork, and now you've inspired me even more!

Velva said...

Cheers to you!! Awesome making your own bbq sauce.

StephenC said...

Hi Andrea. Somehow I missed this when you originally posted it. Did a search on your site 'cause we've got some big "country-style" pork ribs Peter got on special at Safeway yesterday. I'm going to try your recipe with them; I'm bored with my own bbq recipes and need a culinary poke in the ribs (pun intended). Liquid smoke: I use it frequently, and you're right, there's nothing "chemical" about it; it's a natural product.

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