Georgia Pulled Pork With Musta
This mouthwatering recipe combines tender slow-roasted pork, coated in a flavorful dry rub and topped with a tangy cider vinegar barbecue sauce. The pork is cooked to perfection, allowing the flavors to meld together, creating a delicious and satisfying meal that will keep you coming back for more. Enjoy the succulent pork piled high on buns with a side of creamy coleslaw for a delightful dining experience.
— Constant Cookbook
Ingredients
- Dry Rub:
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse salt
- 1 (2.25kg-3.18kg) pork roast, preferably shoulder or Boston butt
- Cider Vinegar Barbecue Sauce:
- 1 1/2 cups cider vinegar
- 1/2 cup yellow mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
Instructions
- mix rub and massage into pork. Refrigerate for 24 hours.
- roast at 150c for 6 hours
- remove pork and simmer sauce for 10 mins.
- Shred pork then add half the sauce
- serve in buns with coleslaw
Yield
Makes 12 sandwiches
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