Bryan And Loris Pulled Pork Bbq Or Ribs |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 15 |
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Created this together in the kitchen one weekend, have tried it with some variations, but, we always go back to this first attempt! (Googled for cooking method, and got that from Emeril, seasonings & sauce are ours) Ingredients:
1 - 7 lb pork shoulder or boston butt |
olive oil |
1 t. seasoned salt |
1 t garlic pepper |
1 t cumin |
1 c water |
1 c chicken stock |
almost homemade bbq sauce |
3 bottles jack daniels bbq or sweet baby rays bbq sauce |
1/4 white onion, diced |
2 t margarine |
2 t worcestershire |
1 t heinz 57 |
1 lemon wedge |
1/2 t liquid smoke |
2 zo black label jack daniels (or beer) optional |
3 - 4 dashes hot sauce |
garnishes |
good dill hamburger chips |
buns |
Directions:
1. Preheat oven to 300
2. Bring roast to room temp
3. Mix together seasoned salt & garlic pepper & cumin
4. Drizzle roast with olive oil
5. Rub salt/pepper & cumin mixture on roast (don't feel like you have to use it all. I usually have some left)
6. Place fat side up in pan lined with aluminum foil
7. pour water & chicken stock in pan (can use all water)
8. Cover with foil and bake 4 hours
9. Remove foil and bake 2 hours longer
10. About 45 minutes before raost is done,
11. Mix 2 bottles BBQ sauce, onion, margarine, worcestershire, heinz 57, juice from lemon wedge, liquid smoke, jd or beer, and hot sauce
12. Simmer until roast is done
13. Allow roast to rest 10-15 minutes before cutting
14. Pull roast using hands or two forks
15. Stir in with sauce
16. Simmer together 20-30 minutes longer, adding sauce as needed from 3rd bottle
17. Butter insides of buns, turn upside down and broil or place on grill
18. Place a scoop of BBQ and several pickles on each sandwich
19. Serve with slaw, baked beans, and grilled corn on the cob
20. **Could use apple juice and water instead of chicken stock
21. For ribs, rub as you would the roast. Bake (with the stock), covered, at 275 for 3-4 hours. Finish the last 20 minutes on the grill, turning every 5 minutes, basting with the sauce the last 10 minutes. .
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