My Pulled Pork
My mom and dad came here to Denmark to spend the New Years with us, and of course we used the opportunity to spend as much time as we could together. I am really fortunate to have my sisters here in Denmark and both of them have small children so we try to meet as often as we can, and we always have food.
Me and my husband have our wedding anniversary in the beginning of January and I thought that would be the perfect opportunity to invite everybody over for dinner and even better as my parents were here as well.
When making dinner for so many I always try to choose the cheaper cut of meat and slow cook it. It is both good for your wallet and if you have the time to slow roast you can make something amazing.
Pulled pork fitted that perfectly, the best cut for that is the shoulder but is also known as butt (why I really don’t know). Normally you would slow roast the meat, shred it, mix with BBQ sauce and serve in hamburger buns, but I like mine better in tortillas and without the BBQ sauce, so I decided to have all the sauces on the side and then offer both hamburger buns and tortillas. I think everybody was happy and full.
This is very easy to make but it just takes time. I always coat it with the dry rub and leave it in the fridge for about 10 hours, and then roast it in the oven for about 8 hours … it takes time but it soooo worth it, and even better when you have leftovers the day after.
- Prep time: 6 hours 20 minutes
- Cook time: 8 hours 15 minutes
- Total time: 14 hours 35 minutes
- 2 kg Pork Shoulder, around 4,4 pounds
- 50 gr Brown Sugar
- 2 tbsp Smoked Paprika
- 1 tsp Chili Powder
- 1 tsp Cayenne Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt Flakes
- 1 tsp grounded Black Pepper
- 1 tsp Chipotle Powder
Mix all the spices and brown sugar together in a bowl.
Take out your pork and rub it well with the spice mix, wrap it in plastic film and let it sit in the fridge for about 6 hours.
Preheat your oven to 120ºC ( 250ºF).
Place your meat in a roasting pan and roast for about 8 hours.
Take out of the oven and let it rest for 15 minutes and then shred it with forks.
Personally I like mine best with lettuce, pickled onion, jalapeño relish and of course the pulled pork. And if you have had a little too much meat over the holidays it is easy to put less meat and more greens.