ST. LOUIS PULLED PORK

By Beefman-2

ST. LOUIS STYLE PULLED PORK

Ingredients

• 10 - 15 LB PORK ROAST
• ST. LOUIS RUB
• 1/2 cup dark brown sugar
• 1 tablespoon fresh ground black pepper
• 2 tablespoons coarse kosher salt
• 1 teaspoon cumin
• 1 teaspoon cayenne
• 2 teaspoons chili powder
• 2 tablespoons paprika
• 2 teaspoons ground mustard
• 2 teaspoons granulated garlic

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