Maine Pulled Pork
Yeah, this ingredient list looks a little intimidating but it is well worth the effort. It is crockpot-free and takes far less time than you think. New England is showcased here in a way that will have you running to get another couple pounds more of pork.
For 4 people
- 1 1/2 pounds pork shoulder(called butt or Boston Butt)
- 3 tablespoons oil
- 1 small onion, minced
- 1 teaspoon minced garlic in oil
- 1 cup ketchup
- 3/4 cup hard apple cider
- 3/4 cup orange juice
- 1/2 cup apple cider vinegar
- 1/4 cup each brown sugar and molasses
- 1/4 cup Worcestershire sauce
- 1 teaspoon Maine Man Flavah's Blueberry Habanero sauce*
- 4 rolls of your choice
Maine Pulled Pork Directions
- Trim most of the fat from shoulder and wrap in a large piece of tin foil, sealing well. Making sure the seal is facing up, place in a pan and bake for about 2 hours, or until cooked completely through and registers at least 190-degrees F. (I cook mine longer because I like it falling apart when I remove it from the oven. Don't worry about it overcooking an additional 30 minutes, or even another hour. Even though it may dry out on you, it will be mixed with some delicious sauce that will perk it up.)
- Once done, remove from oven and allow to sit for 15 minutes in foil while making sauce.
- In a medium saucepan, heat oil over medium flame. When hot, add onion and garlic, cooking and stirring until onion is softened. Add remainder of ingredients, stir well and bring to boiling. Once boiling, reduce heat to low and simmer while preparing pork.
- Remove pork from foil, saving any accumulated juice, mixing with sauce. With 2 forks, your fingers or a knife, shred or chop pork until desired size. Add to sauce, blend very well and remove from heat to serve in rolls.
- * If you don't want to go online here and purchase what is the best of all hot sauces, then use your favorite instead. I personally think this would be a mistake however.