Traditional PULLED PORK

Traditional PULLED PORK

Ingredients:
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon ground marjoram
1 teaspoon black pepper

Directions:
1. Rinse the pork butt and pat dry with paper towels. Trim off any large pieces of
fat. Combine all of the remaining ingredients and stir together. Sprinkle some of
the mixture on each side of the pork butt and rub to make it stick. Place it on a
plate and cover tightly with plastic wrap. Refrigerate for up to 24 hours, or let it
sit unrefrigerated for 2 hours.
2. Place a large Dutch oven in the middle of your oven and preheat to 350°F. Once
it has come to temperature, place the pork in the middle of the pan and cover
tightly with a lid. Place it back in the oven and cook for 3 hours without opening
it. The steam will help keep the meat juicy.
3. Once the meat has cooked, remove it from the pan and let it rest for 10–15
minutes. Use 2 forks to pull the meat apart. Once the meat is shredded, serve with
the barbecue sauce of your choice on hamburger buns or rolls. You can also
serve with pickled red onions.
Pickled Red Onions
Pickled onions provide a great crunch to complement the pulled pork
sandwich. Thinly slice a large red onion and separate the rings. Place them
into a large glass jar. Pour in 1⁄ cup water, 1⁄ cup white vinegar, 1⁄ cup sugar,
2 2 4
and 2 bay leaves. Refrigerate for at least 2 days before serving.
BLT SANDWICH
This sandwich became popular after World War II when supermarkets started
carrying fresh lettuce and tomatoes year round.
Yields 2 servings