Pulled Pork Recipe W/ Blueberry Habanero BBQ Sauce
Ingredients:
-For the pork:
3-4 lb pork shoulder butt roast ( I like bone in)
1/4 c seasoned salt, my recipe is below
1 orange, sliced into 1/4 inch thick slices
1 sprig rosemary
2 tbsp oil
-For the BBQ sauce:
29 oz can tomato puree
1/2 c white distilled vinegar
1 c water
1/2 c brown sugar, lightly packed
1 tsp paprika
1 tsp cumin
2 tsp ground anise
2 tsp garlic powder
2 tbsp coarse sea salt
1/4 tsp Black pepper
1/2 c blueberry habanero hot sauce, click for recipe
1 sprig rosemary
-Seasoned salt recipe:
2 c fine sea salt
1/3 c paprika
1/3 c chili powder
1/4 c cumin
1 tbsp coriander
1 tbsp cayenne pepper
2 tbsp cinnamon
1 tbsp ground black pepper
1/8 c garlic powder
1/8 c onion powder
1/4 c dried oregano
Tools needed:
Small mixing bowl
Measuring cups and spoons
Dutch oven w/ lid
Glass baking dish
Baking sheet
Small stock Pot
Large serving spoon
Tongs
Small ladle
How to make it:
Mix the spices together for the seasoned salt in a mixing bowl. Set aside 1/4 c for the pork and put the rest in a mason jar with tight fitting lid. This will have the best flavor if used within 3-4 months.
Trim off excess fat of pork shoulder if desired. Season all around the pork with the seasoned salt. Place in a baking dish, cover and set in the refrigerator 12-24 hours.
When you are ready to cook the pork, preheat oven to 300 F.
Heat the dutch oven on stove top on medium heat until it starts to smoke. Add 2 tbsp oil and the pork. I like to render the fat cap first, then ALL the remaining sides of the pork. Sear each side for 2-3 minutes or until each side is nicely caramelized.
Once the pork is seared, add the beef stock. Add enough stock to cover the pork 3/4 of the way up. Slice the orange into 1/4 inch thick slices and place in the dutch oven with a few slices on top of the pork itself. Add the rosemary and bring the heat up on the burner to high to bring the cooking liquid to a boil. Once it is boiling, turn off the heat and put a lid on the dutch oven. Place into the oven and cook for 3 hours. The pork will shred apart very easily when ready.
For the bbq sauce:
Add all the listed ingredients except for the rosemary sprig to a small stock pot, whisk to incorporate the ingredients. Heat the bbq sauce over medium low heat and bring to a simmer. Once simmering, place in the rosemary and simmer for 20 minutes with the heat slightly turned down. Stir occasionally. Turn heat off and set aside while the pork is cooking. Remove the rosemary when the sauce is added to the pork. I store any remaining sauce in mason jars. Use within 2 weeks for best flavor.
Finishing the pork:
Once the pork is done, carefully remove the pork from the dutch oven with a large serving spoon and tongs, place on baking sheet. Pull the pork apart into pieces with your tongs and cover with the bbq sauce. Toss the pork in with the bbq sauce adding more if desired.
Place the pork in a serving dish if it is for a large group. I love pulled pork with ciabatta rolls or potato buns with sweet potato fries….or with breakfast tacos! I store excess pork in my meal prep containers with more bbq sauce. It has even better flavor over the next few days as it sits in the bbq sauce.
Reheating portions of the pork is easy. Place desired amount in some bbq sauce and heat the sauce up to a low simmer. Simmer until the pork is nice and heated through. This will only take 5-6 minutes. Consume this delicious pulled pork in 4-6 days. This will freeze well to keeping in the freezer for 3 months.
Enjoy
Logan.
