Pulled Pork

  Submitted by Capt. Mark Berg
 

THIS RECIPE MUST BE STARTED THE NIGHT BEFORE YOU WANT TO SERVE IT.
This is one of the crews favorite recipes. The pork is sweet, succulent and falling apart tender.
Fabulous served on rolls or in tortillas.  Make extra for leftovers.
8-10 servings, but for 10 Fire Fighters DOUBLE IT.
     
INGREDIENTS   INSTRUCTIONS

Whole Pork Loin (hint: Costco)

Rub

1⁄4 cup black pepper
1⁄4 cup paprika
1⁄4 cup turbinado sugar (fancy name for raw sugar)
2 teaspoons salt
2 teaspoons dry mustard
1 teaspoon cayenne

Molasses Barbecue Sauce

3 cups chicken stock
1 cup dry white wine
1/4 cup apple cider vinegar
1/4 cup molasses
1/4 cup chopped plum tomatoes
3 tablespoons shallots, minced (onion works too)
2 tablespoons pitted dates, minced (I've even used raisins)
1 tablespoon garlic, minced

   For the Rub:

Mix all ingredients in a bowl.

For the Sauce:
Combine in nonreactive saucepan, bring to boil and simmer until it reduces to 2 cups.

For Pork:

Rub pork with rub. Place in plastic bag and refrigerate overnight.
Take out pork and re-rub. Let sit at room temperature for 2 hours. Roast on rack uncovered in oven at 250-275 degrees until fallling apart tender. it will take 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees. Pull pork into pieces, toss with sauce and serve with extra sauce.
     
After you try this recipe, drop us an e-mail, and let us know what you think!