This is the first, and only, pulled pork recipe we’ve ever used; because it’s that good! A barbecue sauce recipe follows, or you can buy ready-made sauce.
Plan ahead, as the meat should marinate for 1-2 days.
3-4 lb. pork loin roast
2 T. coarse salt
2 T. sugar
1 T. dried, cracked rosemary
1 T. dried sage
1 T. coarsely ground black pepper
2 peeled and cut up carrots
2 celery stalks, chopped
1 yellow onion, chopped
1 c. white wine
2-3 c. chicken broth
Barbecue sauce (see below)
Dry the pork loin with paper towel. Put spices in a covered dish that will hold the pork. Mix the spices together.
Add the dried pork loin to the dish and rub the spices over all the surfaces of the loin.
Cover and refrigerate for about 2 days.
Chop veggies and place them in the bottom of a crock pot. Remove loin from dish and place it on top of the veggies in the crock pot. Cover with wine and chicken broth.
Turn crock pot on high until the liquid starts to simmer, then turn down to low. Cook the loin for about 8 hours.
Remove the loin from the pot and place it in a large bowl. Remove and discard any visible fat. Shred the meat with two forks. Add some juice. Serve with rolls and barbecue sauce.
Homemade Barbecue Sauce
8 oz. can tomato sauce
1/2 c. chopped onion
1/4 c. packed brown sugar
1/4 c. reduced sugar ketchup
1/4 c. apple cider vinegar
1 T. chili powder
2 T. prepared mustard
1 clove minced garlic (or 1 tsp crushed)
Combine all remaining ingredients in a small saucepan. Bring to boil, stirring constantly, and reduce heat to simmer. Cook 5 minutes, stirring occasionally.
Pulled Pork adapted recipe from Rocco Whalen, Fahrenheit restaurant.
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