Vanilla Rum Pulled Pork

By KeyIngredient

Ingredients

• 4 4 4 lbs (2 kg) boneless pork shoulder blade roast
• 1/4 1/4 1/4 cup (50 mL) packed brown sugar
• 1/4 1/4 1/4 cup (50 mL) dry mustard
• 1 1 1 tsp (5 mL) coarsely ground
• black pepper
• Salt
• Vanilla Rum Barbecue Sauce
• 1 1 1 tbsp (15 mL) butter
• 1 1 1 onion, finely chopped
• 1/2 1/2 1/2 cup (125 mL) dark or amber rum
• 1 1 1 vanilla bean, split
• 1 1 1 cup (250 mL) packed brown sugar
• 1 1 1 cup (250 mL) cider vinegar
• 1/3 1/3 1/3 cup (75 mL) fancy molasses
• 1/2 1/2 1/2 tsp (2 mL) freshly grated nutmeg
• 1/2 1/2 1/2 tsp (2 mL) freshly ground black pepper
• 1/2 1/2 1/2 tsp (2 mL) salt

Preparation

Step 1

1. Pat roast dry with paper towel. Combine sugar, mustard and pepper in a shallow dish; add roast and press sugar mixture all over to coat evenly. Cover and refrigerate for at least 8 hours or for up to 24 hours.

2. To make sauce, melt butter over medium heat in a saucepan. Add onion and sauté for about 5 minutes or until soft and golden. Pour in rum, stirring. Stir in vanilla bean, brown sugar, vinegar, molasses, nutmeg, pepper and salt. Bring to a boil, stirring often to dissolve sugar. Reduce heat and boil gently, stirring occasionally, for about 15 minutes or until slightly reduced and syrupy. Remove from heat and discard vanilla pods. (Sauce can be cooled, covered and refrigerated for up to 2 days. Bring to room temperature before using).

3. Preheat the barbecue to high or oven to 350°F (180°C).

4. Transfer roast and accumulated liquid to a foil pan (for barbecue) or a small roasting pan (for oven); season all over with salt. Cover entire pan with foil, sealing tightly around pan but not touching roast.

5. If barbecuing, turn 1 side of barbecue off and reduce other burner(s) to medium-high or temperature required to maintain 350°F (180°C). Place pan on unlit side of barbecue or place in oven. Grill or roast for 2 hours.

6. Liberally baste roast with about one third of the Vanilla Rum Barbecue Sauce. Cover and grill or roast for 1 hour or until fork-tender. Uncover and grill or roast for 30 minutes, basting with pan juices once, or until browned and very tender and a meat thermometer reads at least 170°F (75°C). Tent with foil and let stand for 15 minutes.

7. Transfer roast to a bowl, reserving pan juices, and let cool slightly.

8. Meanwhile, pour pan juices into a narrow container. Spoon off as much fat from the surface as possible and pour into a saucepan. Bring to a boil over high heat, stirring often. Reduce heat and boil gently for about 10 minutes or until slightly thickened; stir in remaining Vanilla Rum Barbecue Sauce.

9. Remove strings from pork and using your hands or 2 forks, shred pork into small pieces, discarding excess fat as you shred. To serve later, refrigerate pork and sauce separately in airtight containers for up to 2 days (or freeze for up to 3 months; let thaw in refrigerator overnight).

10. To serve, reheat sauce over medium heat in a saucepan or in a foil pan on the barbecue until bubbling. Add pork and heat, stirring often, until piping hot. Season to taste with salt and pepper.


Serves 10 to 12