Pulled Pork

By mmcspencer

from Penzeys

Ingredients

• 1 4-lb. pork butt or shoulder roast
• 1 large onion, thinly sliced
• 2 TB. brown sugar
• 1 TB. HUNGARIAN-STYLE SWEET PAPRIKA
• 2 tsp. KOSHER-STYLE FLAKE SALT
• 1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
• 3/4 Cup cider vinegar
• 4 tsp. Worcestershire sauce
• 11/2 tsp. CRUSHED RED PEPPER FLAKES
• 11/2 tsp. sugar
• 1/2 tsp. REGULAR MUSTARD POWDER
• 1/2 tsp. GARLIC SALT
• 1/4 tsp. CAYENNE PEPPER
• 12 crusty rolls

Preparation

Step 1

Rinse the pork roast under cold water and pat dry with paper towels. Layer the onions in the bottom of a roasting pan or slow cooker. In a small bowl, combine the brown sugar, PAPRIKA, SALT and PEPPER; mix thoroughly. Rub the mixture all over the roast and place the roast on top of the onions. In a medium bowl combine the vinegar, Worcestershire, CRUSHED RED PEPPER FLAKES, sugar, MUSTARD POWDER, GARLIC SALT and CAYENNE PEPPER; stir to combine. Drizzle about 1/3 of the vinegar mixture over the roast. Cover and refrigerate the remaining vinegar mixture. Cover the roasting pan or slow cooker and roast in a preheated 275° oven for 5-6 hours, or in the slow cooker on low heat for 10 to 12 hours. Drizzle about 1/3 of the reserved vinegar mixture over the roast during the last 1/2 hour of cooking. Remove the meat and onions from the cooker, drain and place in a serving bowl. Shred the meat. Mix the remaining vinegar mixture into the shredded meat. Serve on crusty rolls with lime-ginger mayo. To make the mayonnaise, simply combine all of the ingredients in a small bowl and mix well. Refrigerate in the unlikely event there is any left over.