Recipe

Tyler Florences Pulled Pork - Almost Recipe

	Crabhappychick / All my dishes 1 year, 3 months ago I adjusted Tyler Florence's wonderful recipe to suit my taste - not quite so mustard-y, just a little more tomato-y. Just fantastic, not to mention easy! Prep:10m Cook:360m Servings:12	Crabhappych
	smoky spicy succulent juicy carolina mustard pulled pork

Does this look good? Yeah! / Nope

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Ingredients

Dry Rub:

3 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

3 tablespoons coarse salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar

3/4 cup yellow or brown mustard

3/4 cup ketchup

1/3 cup packed brown sugar

2 garlic cloves, smashed

1 teaspoon salt

1 teaspoon cayenne

1/2 teaspoon freshly ground black pepper

Directions

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator. (I do overnight)

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart .

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

To serve, spoon the pulled pork mixture onto hamburger buns, and top with coleslaw. Serve with the remaining sauce on the side.

Thank you, Tyler!

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