Pulled Pork

Last weekend we hosted the post annual party for the "annual meeting" for Superior Dunes.

Based on Elizabeth's recommendation I made pulled pork and served it on small dinner rolls from COSTCO's bakery.

It was just about the easiest party recipe I have ever made. Massaged the spices into the pork the night before and refrigerated overnight. Saturday morning I put the shoulders into cast iron casserole and an earthenware casserole with 1/2 cup water in each, covered tightly and cooked at 325 degrees for a total of 6 hours. I let the meat sit in the oven for another hour with the heat off.

Everything cooked before the party and I only needed to reheat!

Below is the recipe which I doubled since I had a 13 pound pork shoulder from COSTCO. It was delicious. Made 2 large casserole pots. Only used one casserole and served enough to feed 20+ with other side dishes.

I plan to make this again especially as this can then be used in other dishes such as the Carnitas taco that Chipolte makes.


Spicy Rub

1 T fresh crushed black pepper
1-2 t cayenne pepper
2 T ground cumin
2 T dark brown sugar
1 T oregano
4 T paprika
2 T sea salt
1 T sugar
1 T ground white pepper
1/2 cup water

1 boneless pork shoulder 6 to 8 pounds

Mix all rub ingredients together in a bowl.
Massage run into the meat ( really rub)
Wrap tightly or put in plastic bag
refrigerate at least 3 hours - 8 to 12 is better
Pre-heat oven to 325 degrees
place pork in casserole with tight lid. Meat should just fit in pot.
Bake for 1 hour & turn
Bake for another hour & turn again.
Check after a total of 6 hours.
Shred & serve....doesn't even need BBQ sauce!