Michael Symon's Pulled Pork BBQ
With habanero glaze and C-Town BBQ sauce. Serve as a sandwich on soft buns with slaw and sweet pickles.
Ingredients
- 1 Boston butt, bone-in pork butt, about 5 pounds
- 2 tbsp Kosher salt
- 2 tsp Black pepper, cracked
- 2 tsp Coriander seeds, toasted and ground
- 1 tsp Cumin seeds, toasted and ground
- 1/2 tsp Garlic powder
- 1 gal Orange juice, fresh-squeezed, for the glaze
- 4 oz Lime juice, fresh-squeezed, for the glaze
- 1 Habanero chili, whole, for the glaze
- 1 cup Brown sugar, for the glaze
- 1 cup Onion, minced, for the sauce
- 1 clove Garlic, for the sauce
- 1 tbsp Olive oil, for the sauce
- 1 pinch Salt, for the sauce
- 1 tbsp Coriander seeds, for the sauce
- 1 tsp Cumin seeds, for the sauce
- 1 cup Brown sugar, for the sauce
- 1 cup Cider vinegar, for the sauce
- 1 cup Sherry vinegar, for the sauce
- 1 can Chipotle in adobo, 3-ounce, pureed until smooth, for the sauce
- 2 cup Yellow mustard, ballpark mustard, for the sauce
Directions
- For the butt: combine the spice ingredients and rub all over the outside of the pork. Refrigerate overnight.
- For the glaze: place all the habanero glaze ingredients in a non-reactive pan over medium-high heat and cook until reduced by half, about an hour.
- Preheat the oven to 225 degrees F. Mark the pork on the grill, then put it in the oven. Cook for 6 hours, brushing with the glaze every 45 minutes, until the pork reaches an internal temperature of 170 degrees F.
- For the C-Town BBQ sauce: sweat the onion and garlic over low heat for 1 minute with a pinch of salt in the olive oil. Add the coriander and cumin seeds and let them bloom for another minute. Add the sugar and melt. Add the vinegars and reduce over medium heat for 10 minutes, by about 1/4. Remove from the heat and stir in the chipotle and mustard.
- Remove the pork from the oven and let rest for about 30 minutes. Using two forks, shred the meat into long, thin strands and toss with the C-Town BBQ sauce. Pile onto soft buns and top with slaw and sweet pickles.