Here at BigRoast.com we’ve had some ideas come in for new and delicious ways to enjoy pork on the spit and pulled pork seems to be a favourite. For pulled pork you use the butt cut and smoked slowly on a spit using real wood and basted continually with a vinegar mop.
The whole process takes about eight hours and half a case of beer. After 3/4 of the case is gone you start your pot of barbecue sauce simmering on the edge of the grill. You can use the pulled pork in sandwiches by using a fork to “pull” the meat of the pork shoulder, mix it up with the barbecue sauce, and place it on a bun.
However, if you don’t have access to a spit roast machine you can make it in your oven using this recipe.
Gretchen’s Pulled Pork
1 pork shoulder or butt, bone in or out
BBQ rub of your choice or just rub the meat with a mixture of coarse ground black pepper and brown sugar.
Let the meat marinate for eight hours or overnight.
Place the meat in a 250 degree oven for eight hours.
When ready to serve pull chunks of meat off and then “pull” the meat into shreds by pulling between two forks. Do not discard the fat. mix it in, this is not a low fat dish, use the fat and enjoy it.
For a traditional serving method very lightly moisten the meat with sweetened vinegar
To warm before serving put the vinegared meat in a pan and cover tightly then heat at 250 degrees until heated.
Big Roast is London’s leading hog roast and lamb roast service. For more information either email firstname.lastname@example.org or call 0845 500 5450.