This great tasting recipe adds a spicy twist to pulled pork.
|.5 cup||(125 mL) Brown sugar|
|1 tbsp||(15 mL) Prepared mustard|
|3||Chipotles in adobo sauce, seeded and minced|
|1 tsp||(5 mL) Salt|
|1 tsp||(5 mL) Pepper|
|1 tbsp||(15 mL) Minced garlic|
|1||Maple Leaf Prime® Shoulder Pork Roast for Pulled Pork|
|.5 cup||(125 mL) Gingerale|
|.25 cup||(60 mL) Apple cider vinegar|
|3 tbsp||(45 mL) Molasses|
|.25 cup||(60 mL) Barbecue sauce|
PREHEAT oven to 325°F (160°C).
COMBINE brown sugar, mustard, chipotles, salt, pepper and garlic. Rub over the entire pork shoulder. Set aside.
WHISK the remaining ingredients together in a small Dutch oven or roasting pan. Add the seasoned pork and roast, covered for 3-4 hours or until very tender and falling apart.
REMOVE from the oven and allow the meat to cool slightly. Skim off any fat from the surface. Using two forks shred the meat and mix with the pan juices.
SERVE on warm rolls with coleslaw on the side.
Tips: Can be cooked in slow cooker on low heat for 10-12 hours or high heat for 4-6 hours.
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