|Name:||My Definitive Pulled Pork||Contributor:||Rolland Waters|
|Description:||Honey, does this barbecue make my butt look roasted?||Posted:||2002-12-31|
|Key words:||pork, pulled, bbq||Category:||Main Dishes|
|Ingredients:||Pick a decent sized bone-in pork shoulder, aka boston butt.
Dredge the pork shoulder in your favorite rub. You want it to be
seriously crusted with rub.
Barbecue the pork until done.
[Honey, does this barbecue make my butt look roasted?]
Ketchup -- a cup or so.
Cider vinegar -- more or less the same amount as the ketchup.
Brown sugar -- small handful
Several whole new mexican chile pods
Several whole chile de arbole pods
[salt and pepper if required]
|Preparation:||Once pork is BBQ'd, let it rest until it's cool enough to pull apart.
While you're pulling the pork, saute two large onions in olive oil
in a large soup pan, until golden.
Add the pulled pork to the onions. Add spices.
Mash it all together with a potato masher -- this keeps you from
having to add any additional liquid.
Simmer on low for 1 or more hours.
When you first add the cider vinegar, the pork will taste to vinegary.
This is normal, and will balance properly during simmering.
Remove chili pods and serve on onion hamburger buns with or without a
|Notes:||[note: this is *my* definitive recipe, not *the* definitive recipe.
Eat Martin's pulled pork any and every time it's offered to you.