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Pulled Pork is a basic start to so many dishes. It cooks long and slow—12 hours in a very low oven. The result is an amazingly tender and juicy pork that shreds almost by just looking at it!
We used Pontiac Trail Pig Powder to season the roast. This is hand blended with brown sugar, Kosher salt, California paprika, marjoram, sea salt, garlic powder, onion powder, yellow mustard, grains of paradise, sugar, chili powder, black pepper, rosemary, brown mustard, clove and allspice.
I added a layer of BBQ Sauce on top to help seal in the spices and also for moisture.
You can use the shredded pork for Pulled Pork Sandwiches—as I did today—or in tacos, soups, salads and stews. This also freezes really well, which is great because it leaves a lot of leftovers.
A ice cold Pale Ale tasted fabulous with this meal.
Wine & Spice Makes Everything Nice!
Click here for a printable version of this recipe.