Tuesday, November 9, 2010

Rodney Bowers Pulled Pork

Rodney Bowers made a delicious pulled pork sandwich for us at the Steven and Chris Show. I attempted to make it for Halloween dinner. Here's the recipe;

Part One

1 pork butt approx 4-5lb cut into 4 equal pieces (free run hormone free if possible)
1/4 cup brown sugar
2 tbsp sea salt
3 tbsp smoked paprika
1 tbsp cumin
1 tbsp blk pepper
1 tbsp chili powder
1 tbsp garlic powder
1/4 tsp ground clove
1/2 tsp cinnamon
1 tsp cayenne pepper

1. mix all ingredients (except for pork) in a bowl until evenly combined
2. rub mixture evenly over the four pieces of pork wrap with cling film and refrigerate for 8-24hrs

Part Two
Cook Pork

1 marinated pork butt from above
1 2l dr pepper
1 head of garlic cloves peeled and smashed
1 lg sweet onion fine diced
2 pce star anise
1 stick cinnamon
2 bay leaves

1. Place pork on the bottom of a oven proof pot followed by the rest of the ingredients .be sure to only use enough dr pepper to cover the pork. Save the rest and serve in a glass with lots of ice, if you find the pop doesn't cover the pork just add a little water.
2. Bring the pot to a boil, then turn to a gentle simmer and put on lid on the pot. Cook on medium low for about 2hrs or until the pork pulls apart easily. (you can also cook in a 350degree oven for about 3hrs. or in a slow cooker for 6-8hrs)

Rod's tip:
I like to make this recipe a day ahead so the pork has a chance to rest in the liquid if not move to step 3 remove the pork and place in a large bowl and proceed to shred the meat with 2 forks or place on a cutting board and chop cover and set aside

Part Three
BBQ Sauce
1 cup ketchup
1/4 c vinegar
1/4c brown sugar
1tbsp paprika
1tbsp chili
20 drops tabasco
liquid from the pork braise

1. Place everything in a pot on a stove and bring to a boil on med-hi. Reduce to a simmer and cook until it thickens about 20-30 min set aside to serve
2. Add the sauce to the shredded meat keeping in mind if you like it wet...add more sauce if you like it a little drier ...less sauce
3. Toast up a couple of soft buns - serve with Dijon, quick pickles. A frosty Dr Pepper or cold lager go great with this

**It was a hit! It went so fast I didn't have time to take any after pictures. If you like pulled pork, you'll love this recipe. K even had seconds and left the bun out and used a fork. He was really impressed with me. Trust me, having a chef compliment your cooking and tell you he is impressed is a big thing.**

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