Panthers Pulled Pork with North Carolina BBQ Sauce

By katiemwilson

Ingredients

• BBQ Sauce:
• 1 1/2 c cider vinegar
• 1 c yellow or Dijon mustard
• 1/2 c ketchup
• 1/3 c packed brown sugar
• 1/4 c molasses
• 1 T ancho chile powder
• 2 t pureed chipotle chilies
• 2 garlic cloves, smashed
• 1 t salt
• 1 t cayenne pepper
• 1/2 t freshly ground black pepper
• *Note: more sauce is needed for a 5 1/4 lb roast
• Roasted Pulled Pork:
• 2 T vegetable oil
• salt and pepper
• 1 5-7 lb pork roast, preferably shoulder or Boston butt
• water or chicken stock
• 12 hamburger buns
• pickle spears (optional)

Details

Servings 1

Preparation

Step 1

BBQ Sauce:
Combine all ingredients in a medium pan and bring to a simmer over low heat. Cook for 10-12 minutes or until the sugar has completely dissolved.
Roasted Pulled Pork:
Preheat oven to 300. Heat oil in a large Dutch oven over high heat until almost smoking. Season the entire pork with salt and pepper and sear on all sides in the hot oil. Add enough water or stock to come up half way up the side of pork, cover and roast for about 6 hours, or until it's falling apart, or until a thermometer registers 170 degrees. Transfer to a platter and let rest for at least 10 minutes.
While the pork is still warm, take 2 forks and pull the meat. Divide the pork between 2 bowls and pour 1/2 of the mustard sauce over one and 1/2 of the tomato sauce over the other.
Spoon the mixture onto rolls and top with more sauce.