MY 2025 PULLED PORK and IT FEEDS AN ARMY! SMILE

Pulled pork to me is more of a summer dish, although I know it is not and I make it anytime the family crave for it. One thing I do that lots of people don’t do is that I cut out as much fat as I see and replace some of it at seasoning time with my basting olive oil, healthier.
 
Finally, what I like about my recipe is that I cook it for such a long time that gives me the opportunity to work on other stuff I have to do, that never gets done. Winning!!!
 
Category:  Entrée  
Approx. Prep and Cook Time:   6 to 7 Hours depending on meat size/weight
Approximate Cost:    $ 19.76 or under $2.00 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: Over 10 servings
 
 
Ingredients
1- 8 or 9lb. Bone-In Butt Roast or Boston Roast or Pork Shoulder Blade Roast ($14.16)
1/2 to 3/4 cups of Angie's Basting Oil (see the recipe LINK below) ($2.00)
1/4 to 1/2 cup of the following seasonings:
1/3 c. Angie’s Basting Olive Oil (.60)
Angie's Dry Seasoning to-taste (see the LINK below) (.50)
Adobo Bohio to-taste (.10)
Black Pepper to-taste (.10)
Granulated Garlic to-taste (.10)
Granulated Onion to-taste (.10)
Kosher Salt to-taste (.10)
 
Directions FOR THE PORK (NOTE: Clean and Season the pork the day before.)
Remove as much fat as you can from the pork. (I removed at least few lb.).
Place the clean pork in a foil pan or the pan of your choice that is not shallow.
Add the basting oi, all the seasoning and rub well throughout. Let it rest overnight.
Roast at 280-to 300 degrees, the hours will depend on the weight of the cut, about 1 hour/pound and your oven. I cooked my pork for 7 hours. The lower temperature or brazing is what does the magic. When done, pull it all apart with two forks and drizzle with my BBQ sauce.
 

Ingredients FOR MY BBQ SAUCE (Approximately $2.00)
Renders 2 cups
½ tsp. Ground black pepper
½ tsp. Pepperoncini
½ tsp. Cayenne pepper
½ tsp. Kosher salt (or to-taste)
1 ½ tsp. Paprika
1 tsp. Granulated Onion
1 tsp. Granulated garlic
½ to ¾ c. Apple Cider vinegar
1/3 c. Ketchup
2 tbsp. unsalted butter
2 tbsp. Brown sugar
½ c. Chicken stock
1 tsp. Worcestershire Sauce
1 tsp. Soy sauce
  
MY BBQ SAUCE
Renders 1 cup
½ tsp. Ground black pepper
½ tsp. Pepperoncini
½ tsp. Cayenne pepper
½ tsp. Kosher salt (or to-taste)
1 tsp. Paprika
1 tsp. Granulated Onion
1 tsp. Granulated garlic
1 tbsp. Brown sugar
1/4 c. Apple Cider vinegar
1/4 c. Ketchup
1 tbsp. unsalted butter
1/3 c. Chicken or Beef stock or broth
½ tsp. Worcestershire Sauce
½ tsp. Soy sauce

Directions FOR MY BBQ SAUCE
In a small saucepan whisk together the wet ingredients, including if you have, the pan drippings of the cooked pork. Then add and whisk the dry ingredients until all are combined.
Bring to a simmer until all the ingredients are totally combined and there are no lumps. If you want the sauce thicker, then prep 1 tbsp. or cornstarch with a bit of water to make a paste. Then add it to your sauce while it simmers and stir until it thickens to your like.
When the pork is ready and pulled apart, drizzle all over it and serve it anyway you like it.
 
HACK: This pork goes perfectly with corn on the cob, or roasted potatoes or just a Kaiser Roll with the pork, BBQ sauce and added cheese or simply with yellow rice. I did not figure these other ingredients in the cost because I want you to decide to use my pulled pork in any form you wish, like sandwiches with a colored coleslaw side or on top, smile. 

Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce