Pulled Pork!

Easy Pulled Pork Recipe 

If you know me, you know I looooove pork. Bacon, sausages, ham, salami... the list goes on. Once I discovered how easy making pulled pork is, it was a no brainer to make HUGE batches, freeze them into family portions, and have them ready to go for a hearty, easy, family meals.

Here is a recipe that I use that works great on a Saturday or Sunday when you are home, in and out of the house all day, and love the sound of pulled pork filling your house all day... We use this for "sloppy Joes", for quesadillas, wraps, nachos or really, anything you can think of!


Recipe: Pulled Pork        Yield - 15-20 portions (at least)

3.5 lbs Pork Collar Butt

Dry rub:
3/4 Cup Brown sugar (any kind will do)
2 Tbs paprika
2 Tbs all spice
2 Tbs garlic powder
2 Tbs onion powder
Freshly ground pepper
Salt
1 - 2 tsp dried pepper flakes
(if you like it hot & spicy 😉 )

1/4 cup of any of the following: Beer, Orange juice, chicken stock or water if you are desparate. Its important to have liquid in the bottom of you pan to cook the meat and keep it moist.

Sauce:
1 small tin of tomato paste
2 tbsp Lea & Perrins
3/4 cup apple cider vinegar
1/2 cup ketchup
3 medium onions - Halved and sliced 1/4 inch thick





Directions:

~Pre-heat oven to 300*

~In a small bowl mix all the dry ingredients together.

~In a medium bowl mix all the sauce ingredients together.

~Place your choice of liquid into the bottom then place the pork into the heavy dutch oven with a tightly fitted lid. Rub all sides with dry mix. Its totally fine if your dry rub gets wet.

~Pour the sauce on top of the roast and top with the sliced onions.

~Bake lid on in the oven for 3 hours.

~Remove from oven and take a peek. The onions should me soft and the meat should be bubbly and smell delicious.

~Remove the lid and bake for another 30-60 minuted until the pork is falling apart. Check with a fork by scraping the meat from end to end.

~Shred pork with two forks or if you have those fancy pulled pork claws use them because its a heck of a time saver!

~When fully cooled, I put about 200-300g into a ziplock and freeze flat so its easier and quicker to defrost.

The end result??  A flavourful, fall-apart, mouth watering pulled pork ready to serve or freeze or both!