Скачать или смотреть This One Trick Forever Changed The Way I Make Pulled Pork

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Pulled Pork Spice Rub:
1/2 cup (100g) brown sugar
1/2 cup (100g) white sugar
6 tbsp paprika
2 tsp ground ginger
2 tbsp onion powder
1 tbsp garlic powder
1 1/2 tbsp Kosher salt (I used rosemary salt and you can season pork prior as well if time allows)
1 tbsp chipotle powder
1 tbsp ground mustard
1 tbsp pepper

Chipotle BBQ sauce:
1 large onion
1/3 cup (80ml) malt vinegar
1/2 cup (120ml) apple cider vinegar
2/3 cup (160ml) water
2 cups (480ml) ketchup
2 1/2 tbsp molasses
6 oz chipotle peppers
1/3 cup (80ml) soy sauce
1/3 cup (65g) dark brown sugar
2 tbsp honey
1 1/2 tbsp onion powder
2 tsp garlic powder
1 tsp black pepper

Chipotle Coleslaw Dressing:
1 1/2 cup (360ml) mayonnaise
4 tbsp chipotle peppers in Adobo
1/3 cup (80ml) lime juice
3 cloves garlic paste
1 tsp Kosher salt
1/2 tsp black pepper

Apple Cider Coleslaw Dressing:
1 cup (240ml) mayo
3 tbsp Apple Cider vinegar
1 tsp celery seed
2 tsp sugar
1/2 tsp salt
1/2 tsp pepper

Pulled Pork Oven Method:
1. Rub with mustard and season exactly the same way as seen in the video then place on a sheet pan with a resting rack.
2. Preheat the oven to 275 F (135 C). Place a large pan or shallow pot of hot water on the bottom rack of your oven and bake the pork for 6-10 hours (depending on size) or until it hits an internal temp of 165 F (73 C).
3. Wrap in butchers paper before placing back in the oven and baking for another 2-3 hours or until it hits a final internal temp of 205 F (96 C)
4. Rest for at least 45 minutes before shredding and serving.

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