Pulled Pork

We had some super yummy recipies while our students were here. They have asked for the recipies-so we will be posting them here.

Pulled Pork on a Bun
Y, Tom and I enjoyed your visits to our home. Thank you for sharing information about Japan, and about your school.
We are glad you liked Pulled Pork. I hope you will make it for your family. -Carol

2 tbsp. paprika
2 tbsp. packed brown sugar
1 tbsp. chili powder (use chili powder, NOT chili pepper. Chili powder is not hot, but chili peppers are hot.
1 tbsp. cumin
1 tbsp. dried thyme
1 tsp. each salt and pepper


1 boneless pork shoulder butt (about 3 lb./1.5 kg)

Combine seasonings. Untie roast if necessary. Rub spice mixture over pork, transfer to bowl or plastic bag. Cover and refrigerate 4 hours or for up to 24 hours.

To cook on a BBQ:
Heat one burner of a 2-burner BBQ or 2 burners of a 3-burner BBQ to medium. Place pork, fat side up, on greased grill over unlit burner; close lid and cook, adjusting heat if necessary to keep temperature between 250° and 300° F for 3 to 3-1/4 hours or until meat thermometer inserted in the centre registers 170° F.
To roast in an oven:
Set oven to 325ºF. Place meat in a roasting pan and cook for about 2 to 2-1/2 hours or until meat thermometer inserted in the centre registers 170° F.

Transfer pork to cutting board. Tent with foil and let stand 20 minutes to cool slightly. Using 2 forks, or hands, pull pork into shreds and place in bowl.

Final preparation:
Pour 1-1/2 cups BBQ sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.
Makes 8 servings
BBQ Sauce
2 medium yellow onions
4 cloves garlic
1 cup packed brown sugar
2 cups ketchup
¾ cup apple cider vinegar
½ cup thin soy sauce
½ tsp. crushed red pepper flakes (or to taste)
1 tsp. dry mustard
2 tsp. black pepper

Cut the onions into ¼-inch thick slices. Grill or broil the onion slices until dark golden. Transfer to a saucepan and add remaining sauce ingredients. Bring to a simmer, reduce heat to low, cover and simmer 30 minutes. Pour the sauce through a medium-meshed strainer, scraping sieve with a metal spoon to force all the pulp through the sieve. Cover and refrigerate the sauce if not using immediately.