July 4th Weekend Pulled Pork

We had no plans for the fourth of July holiday weekend and decided that it would be a good opportunity to revisit the pulled pork recipe we tried last summer. At that time, I seasoned the pork with an eye toward making tacos. This time, I wanted to keep with the holiday spirit and go with a BBQ preparation. Quite a while ago, Holly had made a delicious coffee-based BBQ sauce and I decided to give it a try.

For the pulled pork, I loosely followed a recipe from the kitchn. Their recipe calls for 4 to 6 pounds of boneless pork shoulder or butt. I got a 3-pound butt with the bone, which turned out much better than the last time when I did boneless.

They suggest a variety of options for seasoning the pork, and I went with their barbecue recommendation: cumin, paprika, brown sugar and dry mustard. I used a combination of sweet and smoked paprika and also a combination of ground yellow and brown mustard seeds. the kitchn doesn’t provide measurements, so I more or less used equal amounts of each. I just estimated how much I would need to cover the meat.

Seasoned Pork

I next seared the meat on all sides, then added vegetable broth and vegetables. I brought that to a simmer and then put it into a 325-degree oven for 3 hours.

Bringing the seared pork to a simmer

Although I used a smaller cut of meat, I used the same amount of vegetables. I ended up doing something like this:

For the rub:

  • Sweet paprika
  • Smoked paprika
  • Brown Sugar
  • Cumin
  • Yellow mustard
  • Brown mustard

For the pork:

  • 3 pound bone-in pork butt
  • 1 yellow onion, roughly sliced
  • 2 carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 4 cloves garlic, smashed
  • 1 1/2 cups vegetable stock
  • Olive oil for searing the pork
  • Salt and pepper

Three hours turned out to be a perfect amount of cooking time. The pork is done when it easily pulls apart with a fork, but ours was already falling apart when I took it out of the oven.

Pulled Pork!

For the sauce, I followed this recipe from Food Republic closely but with one exception. I liked the consistency of the sauce after boiling and saw no need to put it through a sieve. Last time, Holly used Papua New Guinea coffee from Philly Fair Trade. This time, I used their Decaf Mexico.

We really enjoy the sauce. It has enough of a flavor one comes to expect from a BBQ sauce, but, thanks to the coffee, it is different enough to not be boring and predictable.

We made sandwiches with the pork and sauce on potato rolls and used Snowfield cheese which we recently discovered and took a liking to.

The finished product!

Making the pork is a bit of work and time-consuming but well worth the effort.

And, not surprisingly, we made pulled pork omelets the next morning with the leftovers!

Pulled Pork Omelet