Scott Peacock’s Pulled Pork

1 6 1/2 pound bone-in pork shoulder blade roast
3 tablespoons Dijon-style mustard
1/3 cup packed dark brown sugar
3 tablespoons kosher salt
2 tablespoons smoked paprika
1 tablespoon chili powder
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon garlic powder
Pickles (optional)
Onion slices (optional)

1. Trim fat from pork, leaving fat cap about 1/4-inch thick. Pat pork dry with paper towels. Place on a large piece of plastic wrap. Spread mustard on all sides of pork. In a small bowl stir together brown sugar, salt, paprika, chili powder, black pepper and garlic powder. Coat all sides of pork with spice mixture. Wrap the pork tightly in the plastic wrap. Place on a tray and chill for at least 1 hour or overnight.
2. Preheat oven to 325 degrees F. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap pork and place on the rack. Roast, uncovered, for 4 hours. Wrap roast with a double thickness of foil and return to the rack. Roast for 2 hours more or until an instant-read thermometer inserted in meat registers at least 190 degrees F. Remove from oven. Let roast stand for 30 minutes to 1 hour (this allows the “bark” or “crust” to soften). Unwrap. Using 2 forks, pull the pork apart, removing any large pockets of fat as you pull. Serve with pickles,onion slices, and Spicy Vinegar.

Slow Cooker directions:
Prepare recipe through step 1 except reduce the salt to 1 tablespoon. Unwrap roast and place in a 6-quart slow cooker. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours (190 degrees F). Remove meat from cooker, strain cooking juices. When cool enough to handle, use 2 forks to pull the pork apart, removing any large pockets of fat as you pull. Drizzle with cooking juices, if you like, to reach desired moistness. Serve as directed.

Spicy Vinegar Ingredients:
2 cups apple cider vinegar
2 tablespoons kosher salt
1 tablespoon crushed aleppo pepper
1 tablespoon crushed red pepper
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper

1. Stir together all ingredients in a non-reactive container. Cover and store at room temperature at least 3 days or up to 6 months (the flavor will mellow over time).

When pulling the pork with forks, Scott says, “I refrain from going crazy to the point that the meat is stringy. I like to keep a little integrity to its structure with some bigger pieces.”

View on Path


About pramaditia View all posts by pramaditia

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: