Easy Pulled Pork

Making pulled pork is as simple as rubbing a salt-sugar-spice mixture onto a pork shoulder and patiently waiting for it to be slow-roasted to pull-apart tenderness … and the barbecue sauces? Once you make barbecue sauce at home, you’ll probably never by stuff in a bottle again. Check out Cat’s recipes for traditional mop sauce, mustard sauce, Alabama white sauce, Memphis-style sauce and classic Missouri-style sauce.

Recipe by Catherine Neville

Pulled Pork

• Dry Rub

  • 1/8 cup sweet paprika

  • 1/8 cup smoked paprika

  • ¾ cup brown sugar

  • 1 Tbsp salt

  • 4 tsp freshly ground black pepper

  • 2 tsp garlic powder

  • 2 Tbsp mustard powder

  • 1 Tbsp cayenne pepper

  • 1 Tbsp ground cumin

• 3 to 4 lb bone-in pork shoulder

• Chicken broth

| Preparation – Pulled Pork | Preheat oven to 325°F. Set out pork shoulder for at least 30 to 45 minutes to take off chill.

Make the dry rub by mixing all rub ingredients together in a medium bowl. Whatever you don’t use for this recipe can be kept in a spice jar for about a year.

Line a large lipped baking sheet with heavy-duty aluminum foil, up and over the sides.

Using your hands, press spice rub firmly into all sides of shoulder and place fat-side up on prepared baking sheet. Add a bit of chicken broth to the pan if desired to create a pan sauce. Cook for 3½ to 4 hours until meat is nicely browned and falls easily from bone when pulled. Remove from oven and cool for 30 to 40 minutes until easy to handle, then just pull it apart into chunks of your desired size using your hands and/or a pair of large forks. Serve with sauce of your choice.