Pulled Pork with Spoonable Caramel Glaze

PULLED PORK with SPOONABLE CARAMEL GLAZE

INGREDIENTS

9 pound pork butt

Rub: 2 tbsp each of ancho chili, Pasilla chili, cayenne pepper, cumin, sea salt

DIRECTIONS

Massage pork butt with rub 24 hours before cooking. Cover tightly in plastic wrap. Leave in fridge.

Preheat oven to 200 degrees Farenheit.

Unwrap butt, put in large baking pan (like the one you would use for a turkey) then pour a generous layer of Spoonable caramel (chili, sesame or plain) over the meat, making sure to spread it all over.

Put pan in oven 11-12 hours before your serving time. (So for a dinner at 8pm make sure butt is in at 8am.)

Around 5 to 6 hours into cooking take pork out of pan and place on oven grate with pan on lower grate to catch fat. Leave in oven for another 6-7 hours.

Remove from oven. Let cool 20-30 minutes. Wearing gloves pull the pork into pieces. Sweet and juicy, the meat should fall off the bone.

Feeds 12 easily. Serve on a bed of wild rice with a layer of braised fennel followed by the pork.


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