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TANGY SANTA MARIA PULLED PORK

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SANTA MARIA STYLE PULLED PORK

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Rate this recipe 4/5 (3 Votes)

Ingredients

  • 10 - 15 LB PORK ROAST
  • SANTA MARIA TANGY RUB
  • 1 TBSP KOSHER SALT
  • 1 TBSP BLACK PEPPER
  • 1 TBSP GROUND MUSTARD
  • 1 TBSP PAPRIKA
  • 1 TBSP GARLIC POWDER
  • 1 TBSP ONION POWDER
  • 1 TBSP BROWN SUGAR
  • 1 TBSP DRIED OREGANO
  • 1 TSP DRY ROSEMARY
  • 1/2 TSP GROUND SAGE
  • 1/2 TSP DILL

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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