Summer is winding down, but we aren’t ready for it to leave just yet. For one, it’s still quite hot and humid here in NJ. If we’re going to say summer is over, we at least want it to be a bit cooler. So while the kids are going back to school (not ours, Baby Boy is still working on sitting up unassisted) and the calendar says September, we’re going to do our best to enjoy these last few weeks of summer. And what better way to do that then with a BBQ; more specifically, BBQ Pulled Pork!
This recipe came to us as many of the best recipes often do, from a neighbor. A few summers ago, shortly after we moved in, our neighbor Mrs. H dropped off a tupperware full of delicious pulled pork. The recipe had called for 1 (one) 5 pound pork butt but Mrs. H had misread it as 15 (fifteen) pounds. So as any good neighbor would do, she shared with us.
We’ve made this dish a number of times now. It requires some forethought due to the long cook time, however it’s simplicity and “set it and forget it” make it even more attractive to us now that we have Baby Boy to keep us occupied and out of the kitchen. Put this in the oven in the morning and forget about it until dinner time. Actually, you won’t be able to forget about it because of how fantastic it will make your house smell as it cooks.
We served this dish for Labor Day this year. We usually always go with the standard hamburgers and hot dogs but my parents wanted to change things up and try something new. When they want something new that usually means “Ask Chris to cook”. I don’t mind (though maybe some of my less adventurous siblings do!). It was a hit, along with the Suburban Burgers I made.
Actually, maybe it’s a good thing summer is ending. Pulled pork has to cook a couple of hours to get it to that falling apart at the touch stage. Not a great idea to have the oven on for hours with the heat and humidity of summer (take our word for it).
So maybe we are ready for the Fall to come, with its cool crisp air.
Recipe: BBQ Pulled Pork
- 2 tablespoons salt
- About 40 grinds black pepper
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 2 teaspoons ground coriander
- 2 teaspoons ground mustard seed
- 12 ounces good ale or dark beer, such as Bass
- 4 cloves garlic, chopped
- One 5-pound pork butt (with or without bone)
- 1 cup ketchup
- 4 tablespoons whole grain Dijon mustard
- 6 tablespoons Worcestershire sauce
- 2/3 cup dark brown sugar
- Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap, place on a plate to capture leakage, and refrigerate for at least one hour and as long as overnight.
- Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt at least 4 hours, until so tender that it comes away very easily from center bone.
*Note* Recommend checking the pan every hour and adding water to prevent juices from scorching.
- Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add the ketchup, mustard, Worcestershire sauce, and dark brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
- While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.