Pulled Pork

By • June 29, 2013 0 Comments

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Author Notes: I prefer using Pork Shoulder or picnic ham however Pork butt is equally as good for this recipe. I take the pork and rest in a slurry of spices before slow cooking on 250 degrees for 6 to 8 hours. If you can rest in peace knowing there's a roast in the oven.

It's a great to put on at night before bed on 200 degrees and wake to find it perfectly ready for a well executed dinner, or dinner party depending on the size of the roast when you return later from work.



Serves 6

  • 3 pieces Garlic
  • 1 piece Ginger
  • 3 tablespoons Cloves
  • 2 tablespoons Dried Cayenne Pepper or flakes
  • 4 tablespoons water
  • 5 tablespoons Salt
  • 2 tablespoons corriender
  • 2 tablespoons Black pepper preferably cracked
  1. Take spices and grind in a coffee grinder, processor, mortar, nutri blender if using fresh ingredients. Otherwise if using Powdered spices just mix or combine fresh and dried ingredients as best you can with water to make a slurry.
  2. If using a shoulder there is a layer of skin that must be scored (cut in two separate directions) to allow spices to penetrate.
  3. Slather Slurry of spices all over your roast. Let the roast re3st for a few hours so that flavors sets in. However slow cooking the roast will give it plenty of time to savour the flavor of your spices.
  4. When your roast is Fin. What happens next is up to you. Serve as a main course. However Sandwiches never taste so good when accompanied with pull pork and your choice of fixings. My favorite is Tacos. I buy corn tacos fill them with my pulled pork or whatever meat I have add cheese and pan fry on both sides until a taco is formed. Not to mention what appetizer can be created with such a savory condiment. Enjoy.

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