Pulled Pork

This is an easy recipe that my family really enjoys.  And it real is very easy!

pork

Oven Roasted Pork

Pork roast (size that works for your family)
Garlic
Black Pepper
No-Salt seasoning (I like Mrs. Dash)

Mix the spices together and rub all over pork.  Place in zip lock bag and store in refrigerator. Let spices blend with pork over night or at least a couple of hours before cooking.  Heat oven to 275 degrees.  Take pork out of the bag and place in baking dish with sides. Wrap the top of baking dish with foil, making sure you have a tight fit. Place in oven 4 hours (longer if a big roast) until internal thermometer reaches 150 degrees.  Remove from oven and let rest 10 minutes.  Should be fork tender.  I like to add vegetables to my roast, carrots, onion, and celery.  But my sons are not very fond of this so when they are home I just season the pork.
Here is a chart for cooking temperatures and time for meat  from Food Safety.gov.

You can shred the pork then add your favorite low-sodium barbecue sauce.  Here is a good one from Martha Stewart.  You need to be careful what kind of ketchup you use. Not everyone in the family likes barbecue sauce so for us this added to taste.  Also if I save some of the plain pork I can make tacos or burritos out of it.

Simple Barbecue Sauce

 

Everyday Food, July/August 2008http://www.marthastewart.com/340381/simple-barbecue-sauce

Ingredients

    • 1 bottle (24 ounces) ketchup (about 3 cups) (No-salt or low sodium)
    • 1 cup cider vinegar
    • 1/2 cup unsulfured molasses
    • 2 tablespoons Worcestershire sauce
    • 1 cup water
    • 1 tablespoon paprika
    • 1 tablespoon onion powder
    • 1 tablespoon mustard powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon ground black pepper
    • 1/4 to 1/2 teaspoon cayenne pepper

Directions

  1. Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat to medium, and simmer until sauce is thickened and reduced by a third, about 30 minutes. Let cool to room temperature before using.

Cook’s Note

To store, refrigerate, up to 2 weeks.

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