Seriously Simple: Pulled pork for Fourth of July
I love traditions. Ever since I first made this dish, my family and friends insist I serve it on the Fourth of July. I am a fan of the punched-up flavor of the cider vinegar barbecue sauce. As a Californian, I found a way to prepare this that fits in with the Seriously Simple style of cooking.
The first time I made this Southern dish, I was surprised at how easy it was to put together. I mean, how tough is it to roast pork for five hours and then pull it apart with a fork? Southerners may be appalled at my roasting it rather than barbecuing it, but once you taste it, I think you will agree that it's out of this world. The meat steams in the foil while the spice rub gently marinates and tenderizes it.
This is one of those dishes that is perfect for a large group: In addition to being easy to make, it's inexpensive. You can make it a few days in advance. I like to rub the pork with the spicy mix and let it sit overnight before roasting. I prefer making the sauce, but if you are pressed for time, use your favorite barbecue sauce instead. Serve soft white rolls, like the Hawaiian sweet bread buns, with the pork. Accompany it with your favorite coleslaw and baked beans, if you like. A frosty American craft beer is just the ticket for a memorable meal.
The clever cook could:
• Add a favorite barbecue sauce if the meat becomes dry.
• Use the meat in burritos, tacos or enchiladas.
• Make hash with the meat.
• Top a pizza with the meat and add some shredded jack cheese.
For the rub:
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon minced dry onion or onion powder
1 teaspoon dry mustard, preferably Coleman's
1 teaspoon celery seed
1 tablespoon salt
1 teaspoon freshly ground black pepper
1⁄4 cup (tightly packed) dark brown sugar
1 (7-pound) bone-in pork butt
For the vinegar sauce:
3 cups apple cider vinegar
3 cups ketchup
2 cups (tightly packed) dark brown sugar
1 cup molasses
2 tablespoons Worcestershire sauce
1⁄3 cup Dijon mustard
1 teaspoon cayenne pepper
2 cups barbecue sauce (your favorite)
1 teaspoon salt
Cayenne or Tabasco sauce, optional
16 Hawaiian bread buns or any soft bun
To make the rub: In a small bowl, combine the ingredients and stir with a fork until the brown sugar is completely blended with the spices.
Cut 2 pieces of heavy-duty aluminum foil long enough to wrap the pork, and put them on a baking sheet. Place the pork butt in the middle of the foil. Sprinkle the top and sides with half of the rub and gently massage it in. Turn over the meat, and massage in the remaining rub. Pull up the foil and carefully wrap the meat around it, so that there are no holes or openings in the foil. Put the pork in the refrigerator for at least 4 hours or overnight.
Heat the oven to 300 degrees. Transfer the pork package to a large Dutch oven and cover the pot. Bake for 5 hours without taking off the lid. After 5 hours, remove the lid. Open the foil and use a spatula to push the meat off as you pull with the other hand to lift out the foil. Return the meat to the oven, and roast 1 hour more, or until the top has a crispy crust.
To make the vinegar sauce: Combine the ingredients in a large saucepan and whisk to combine. Place the pan on medium-high heat and bring to a boil. Reduce the heat to medium and simmer for about 10 minutes, or until slightly thickened. Season to taste. To make it spicier, add some cayenne or Tabasco sauce.
Remove the pork from the oven (leave the oven on). Place on a large baking sheet. Let rest for about 15 minutes. Degrease the Dutch oven and reserve. Using 2 forks, pull the meat apart. Return to the Dutch oven and pour 3 cups of the sauce over the pork. Mix together and cook for about 10 minutes over medium-low heat to meld the flavors.
Warm the buns in the oven for about 8 minutes. For each serving, place a bun on a plate and, using an ice-cream scoop, scoop the pork onto the bottom half. Spoon on additional sauce and cover with the top of the bun.
Party Prep: The pork may be prepared through step 5 up to 3 days ahead, and stored, covered, in a container in the refrigerator. Reheat the pork gently. You may need to add some water to moisten the pork. Leftovers may be frozen in lock-top plastic bags. Push out all of the air before you seal the bags. Defrost and reheat the pork gently. You may need to add water to moisten the pork.
Diane Rossen Worthington is a cookbook author and a James Beard award-winning radio show host.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- 2 dead in New Kensington shooting
- Rossi: Blount brings back Steelers’ swagger
- Pittsburgh eagle webcam closes down for year
- Steelers re-sign Keisel to bolster depth on defensive line
- Steelers are hoping to mirror Eagles’ full-bore, no-huddle offense
- Run game not primary focal point for Steelers
- All Pittsburgh Public Schools students to get free lunches starting this year
- Pittsburgh restaurants vie for title at Taste of the Championships
- Pitt, Penn State face competition for ticket sales
- Fight over August Wilson Center triggers series of legal skirmishes
- Connellsville’s blighted property ordinance overcomes first hurdle