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VOODOO PULLED PORK

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Ingredients

  • 5 LB PORK SHOULDER BONE IN OR BONELESS
  • 1 CUP BURGUNDY WINE
  • VOODOO RUB
  • 1 CUP CANE SUGAR
  • 1/2 CUP SEASONED SALT
  • 1/4 CUP GARLIC SALT
  • 1/2 CUP PAPRIKA
  • 2 TBSP CELERY SALT
  • 2 TBSP ONION SALT
  • 1 TBSP BLACK PEPPER
  • 1 TBSP CHILI POWDER
  • 2 TBSP GROUND MUSTARD
  • 1 TBSP GARLIC POWDER
  • 1 TSP CAYENNE
  • 1 TBSP ONION POWDER
  • 1/2 TBSP MSG

Details

Preparation

Step 1

MIX RUB IN A BOWL, PLACE IN SHAKER, PLACE REMAINING RUB IN AIR TIGHT CONTAINER FOR FUTURE USE.

TRIM PORK ROAST, CUT INTO 1/4'S, SEASON WITH RUB COVERING PORK TOTALLY.

PLACE INTO TUPPERWARE CONTAINER COVER AND INTO FRIDGE OVER NIGHT.

REMOVE PORK ROAST FROM FRIDGE, PLACE INTO OVEN SAFE DISH, PLACE ON COUNTER, PREHEAT OVEN TO 350 F

PLACE PORK ROAST IN OVEN, COOK TILL AN I.T. OF 190 - 200 F AND IS TENDER ENOUGH TO PULL APART WITH A FORK.

REMOVE FROM OVEN, SET ON STOVE TOP FOR 10 MINUTES, THEN SHRED, SERVE ON HAMBURGER BUNS WITH YOUR FAVOURITE BBQ SAUCE

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