Pulled Pork Barbecue
Instructions:
This easy indoor pork barbecue is so tender it can be pulled apart. For authentic smoky flavor, brown the pork on the grill. 3 pounds boneless pork shoulder blade roast, trimmed and tied 1â„2 teaspoon salt 1â„4 teaspoon ground black pepper 1 tablespoon vegetable oil 2 cups water 1 cup ketchup 1â„4 cup distilled white vinegar 1â„4 cup Worcestershire sauce 1â„3 cup packed brown sugar 1 tablespoon dry mustard 1â„4 to 1â„2 teaspoon crushed red pepper 10 hamburger buns, split
Makes 10 main-dish servings. Prep: 10 minutes plus cooling Cook: 2 hours 45 minutes
- Pat pork dry with paper towels. Sprinkle roast with salt and pepper. In nonreactive 5-quart Dutch oven, heat oil over medium-high heat until very hot. Add roast and cook until browned, about 5 minutes. Transfer pork to plate; discard drippings from pan.
- Combine water, ketchup, vinegar, Worcestershire, brown sugar, dry mustard, and crushed red pepper in Dutch oven. Add pork and heat to boiling over high heat. Reduce heat; cover and simmer, turning roast every 30 minutes, 2 hours 30 minutes.
- Transfer roast to plate and cool. Boil pot liquid until it has reduced and thickened, about 5 minutes.
- When roast is cool enough to handle, discard strings. Separate meat into chunks, removing as much fat as possible. With hands or fork, shred meat into bite-size pieces. Return pork to Dutch oven, stirring; heat through. Serve pulled pork on hamburger buns.