Pulled Pork Barbecue by Tyler Florence
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 37
Ingredients
3 T paprika1 T garlic powder1 T brown sugar1 T dry mustard3 T coarse sea salt1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast.
Number of Servings: 37
Recipe submitted by SparkPeople user SHIRTTALES.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast.
Number of Servings: 37
Recipe submitted by SparkPeople user SHIRTTALES.
Nutritional Info Amount Per Serving
- Calories: 275.4
- Total Fat: 20.7 g
- Cholesterol: 80.6 mg
- Sodium: 332.7 mg
- Total Carbs: 0.8 g
- Dietary Fiber: 0.2 g
- Protein: 20.2 g
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