SLOW-ROASTED (OR GRILLED) PULLED PORK

SEE COMMENTS FOR SERVING AMOUNTS

Talk about good eats! This is delicious and extremely versatile. Serve as is, with or without barbecue sauce or gravy. Serve it in sandwiches adorned with vinegar-based, tomato-based or your favorite barbecue sauce. Alter the seasonings to almost any herb or spice you prefer. Roast it in the oven, on a covered grill (my favorite) or in a smoker. It will make about 14 sandwiches, depending on the size of the roll, or serve 6 to 8 people as is. But you can make it for 2, have it plain the first night, in sandwiches the next night, and freeze the remainder for some quick dinners.

INGREDIENTS

1 bone-in pork butt or shoulder roast, about 5 pounds

2 tablespoons sweet paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1 tablespoon dark brown sugar

2 teaspoons dry mustard

1 teaspoon dry thyme leaves

Freshly ground pepper to taste

Salt to taste

Barbecue sauce, if desired

Trim pork of excess fat but leave a good amount for flavoring and tenderizing. Place all of the remaining ingredients, except the salt and barbecue sauce, in a small bowl to combine. Rub the mixture all over the meat, patting with your hand to help it adhere. Place in a shallow bowl or large sealable bag. Refrigerate for at least 4 hours or overnight.

If roasting indoors, preheat oven to 300° F. If using an outdoor covered grill, heat to 300° using low-indirect method. If you have a charcoal grill, or have a smoker box for your gas grill, prepare hickory chips according to specific instructions for your grill. (If using a charcoal grill, be prepared to add fresh hot coals about every hour.) Season the roast generously with salt. Place, fat side up, in a shallow roasting pan or directly on the grill cooking rack. Roast until very tender and the bone pulls out easily, about 5 to 6 hours depending on the roasting method. (If using the outdoor grill, be certain to monitor the temperature often.) Remove roast from heat; cover with foil and let rest at least 15 minutes or up to one hour. Using two forks, pull the pork into large shreds. Discard the bone and excess fat. If using sauce, pour desired amount over pork and, if necessary, reheat. Serve as is or in hamburger rolls. Vinegar-based barbecued pork sandwiches are commonly served with a scoop of cole slaw on the sandwich.

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