{"id":2208,"date":"2016-12-22T16:30:12","date_gmt":"2016-12-22T21:30:12","guid":{"rendered":"http:\/\/vociferous.synology.me\/wordpress\/?p=2208"},"modified":"2023-11-14T12:22:45","modified_gmt":"2023-11-14T17:22:45","slug":"pulled-pork","status":"publish","type":"post","link":"https:\/\/vociferous.synology.me\/wordpress\/2016\/12\/pulled-pork\/","title":{"rendered":"Pulled Pork"},"content":{"rendered":"

To quote my husband Ben, “This is insanely good pulled pork!” and I totally agree. I had shied away from pulled pork recipes in the past because most recipes utilize a slow-cooker. This recipe was made in a dutch-oven, and it only took a bit over two hours in the oven. I was expecting pulled pork to take a whole day to make, so it was a pleasant surprise. It’s very easy to make, even making the BBQ sauce from scratch. Just toss the BBQ sauce ingredients in the dutch-oven, place the pork in the sauce, bring to a simmer and throw in the oven! This will be great for parties because it hardly involves any active cooking time. And it goes so well with the red cabbage slaw. Yum!<\/p>\n

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Pulled Pork<\/h2>\n
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<\/g><\/svg><\/span> Servings <\/span>6<\/span> servings<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

For the sauce<\/h4>
  • 2<\/span> cups<\/span> ketchup<\/span><\/li>
  • 1<\/span> medium<\/span> onion<\/span> finely diced<\/span><\/li>
  • 1\/3<\/span> cup<\/span> apple cider vinegar<\/span><\/li>
  • 1\/4<\/span> cup<\/span> honey<\/span><\/li>
  • 1\/4<\/span> cup<\/span> tomato paste<\/span><\/li>
  • 2<\/span> tablespoons<\/span> worcestershire sauce<\/span><\/li>
  • 2<\/span> tablespoons<\/span> paprika<\/span><\/li>
  • 3<\/span> teaspoons<\/span> kosher salt<\/span><\/li>
  • 1<\/span> teaspoon<\/span> freshly ground black pepper<\/span><\/li>
  • 1\/4<\/span> teaspoon<\/span> chili powder<\/span><\/li>
  • 1\/4 <\/span> teaspoon<\/span> cayenne pepper<\/span><\/li>
  • 1\/4<\/span> teaspon<\/span> garlic powder<\/span><\/li><\/ul><\/div>

    For the Pork<\/h4>
    • 6 1\/2<\/span> pounds<\/span> boneless pork shoulder roast<\/span> skin and excessive fat trimmed, thus volume becomes about half<\/span><\/li><\/ul><\/div>

      For the red cabbage slaw<\/h4>
      • 6<\/span> cups<\/span> shredded red cabbage<\/span><\/li>
      • 1<\/span> cup<\/span> shredded carrots<\/span><\/li>
      • 1<\/span> tablespoon<\/span> whole grain dijon mustard<\/span><\/li>
      • 1<\/span> teaspoon<\/span> minced garlic<\/span><\/li>
      • 1\/3<\/span> cup<\/span> olive oil<\/span><\/li>
      • 1\/4<\/span> cup<\/span> apple cider vinegar<\/span><\/li>
      • 2<\/span> tablespoons<\/span> fresh lime juice<\/span><\/li>
      • 1<\/span> tablespoon<\/span> honey<\/span><\/li>
      • 1<\/span> teaspoon<\/span> celery seeds<\/span><\/li>
      • 1\/2<\/span> teaspoon<\/span> kosher salt<\/span><\/li>
      • 1\/4<\/span> teaspoon<\/span> freshly ground black pepper<\/span><\/li><\/ul><\/div>

        For serving<\/h4>
        • brioche burger buns<\/span> halved and toasted<\/span><\/li>
        • sliced jalape\u00f1os<\/span> optional<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions<\/h3>

          Make the pulled pork<\/h4>
          • Preheat the oven to 325 degrees F.<\/div><\/li>
          • Combine all of the ingredients for the sauce in a heavy bottom dutch oven.<\/div>
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          • Mix together with a spoon.<\/div>
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          • Place the pork in the pot with the sauce.<\/div>
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          • Turn the pork over in the sauce to coat.<\/div>
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          • Place the pot over medium-high heat and bring the sauce to a simmer.<\/div><\/li>
          • Cover the pot and transfer to the preheated oven. Cook for 2 hours undisturbed, then check every half hour and cook until fork tender. The total cooking time will be 2 to 4 hours.<\/div><\/li>
          • Shred the pork with two forks and toss in the sauce to coat evenly.<\/div><\/li><\/ul><\/div>

            Make the slaw<\/h4>
            • Combine the cabbage and carrots in a large bowl.<\/div><\/li>
            • In a small bowl, whisk together the mustard, garlic, oil, vinegar, lime juice, honey, celery seeds, salt and pepper.<\/div><\/li>
            • Pour the dressing mixture over the cabbage and carrots, toss to coat evenly and let sit for 30 minutes.<\/div><\/li><\/ul><\/div>

              To serve<\/h4>
              • Sandwich the slaw, pulled pork and jalape\u00f1o slices between the toasted brioche buns.<\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

                To quote my husband Ben, “This is insanely good pulled pork!” and I totally agree. I had shied away from pulled pork recipes in the past because most recipes utilize a slow-cooker. This recipe was made in a dutch-oven, and it only took a bit over two hours in the oven. I was expecting pulled […]<\/p>\n","protected":false},"author":2,"featured_media":2180,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default"],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[509],"tags":[],"class_list":["post-2208","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipies"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/vociferous.synology.me\/wordpress\/wp-content\/uploads\/2016\/12\/1-Pulled-Pork.jpg?fit=4717%2C3135&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p6UYyD-zC","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/2208","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/comments?post=2208"}],"version-history":[{"count":1,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/2208\/revisions"}],"predecessor-version":[{"id":3780,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/posts\/2208\/revisions\/3780"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/media\/2180"}],"wp:attachment":[{"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/media?parent=2208"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/categories?post=2208"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vociferous.synology.me\/wordpress\/wp-json\/wp\/v2\/tags?post=2208"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}