Anne Burrell's Pulled Pork
Prep: 15 min | Cook: 540 min | Servings: 12
Recipe courtesy Anne Burrell. Serves 12 to 14. Top with Broccoli Stem and Carrot Slaw (its own recipe).
Inactive prep: 30 minutes.
Ingredients
- 3 tbsp Pimenton, for the rub
- 2 tbsp Garlic powder, for the rub
- 2 tsp Cayenne pepper, for the rub
- 1 tbsp Salt, for the rub
- 1 tbsp Brown sugar, for the rub
- 1 tbsp Celery salt, for the rub
- 1 tbsp Dry mustard, for the rub
- 1 Boston butt, bone-in, 7 to 9 pounds, X patterns cut in the fat cap
- 1 Beer
- 3 cup Cider vinegar, apple cider vinegar, for the sauce
- 2 clove Garlic, smashed, for the sauce
- 2 Fresno chile, sliced in half, for the sauce
- 1/4 cup Brown sugar, for the sauce
- 1/4 cup Tomato paste, for the sauce
- 1 tbsp Kosher salt, for the sauce
- 2 tbsp Dijon mustard, for the sauce
- 12 Hamburger bun, toasted
Directions
- Preheat the oven to 225 degrees F.
- Combine all the spices for the rub and massage it into the meat. Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast for 6 hours, turning it over every 2 hours.
- Remove the foil and roast until the pork reaches an internal temperature of 190 degrees F, about another 3 hours. Remove from the oven, cover loosely with foil, and let rest for 30 minutes.
- Sometime during the cook time, make the sauce: combine all the sauce ingredients in a small saucepan and bring to a boil. Taste it to make sure it is delicious. Remove the chiles. When cool, put it in a squeeze bottle for easy use.
- Remove the bone from the pork; it should slide right out. With gloved hands or two forks, pull the pork into long shreds, discarding the fat.
- Serve the pork on the buns with a drizzle of vinegar sauce and top with the slaw.