Mean Chef's Pulled Pork

From: hodgemo2

On Nov 16, 2009

This hardly needs another 5 star rating, but here I am to give it another one! This was WONDERFUL! I used a 6 lb Shoulder Boston Butt cut (complete with bone), and cooked for about 7 1/2 hours. I actually strained the sauce before adding to the pork. I didn't chop my stuff too well! We served it on sandwiches, by itself, with the sauce here and with BBQ sauce. No matter which way, it was delicious! Plus, it still tastes wonderful reheated as leftovers!

From: heybrother

On Oct 25, 2009

This is so awesome! After pulling the pork, I separated it into bags and froze all of it. Now my husband can grab a bag, thaw, and make pulled pork sandwiches anytime and he is in heaven!

From: Mille® ™

On Sep 20, 2002

This is fabulous (but you already knew that). Before I was hospitalized a year ago, one of my favourite restaurants was Hogs on The Hill near the University of Maryland campus. And one of their locally famous specialties was pulled pork – I could not get enough of the stuff, and often ordered extra to bring home and freeze. Of course, my low-salt diet put the brakes on my visiting that fine establishment. I had my local butcher call me when he got a fresh pig, and he cut me a huge pork butt from it. As soon as I got it home, I thought I heard it still oinking, so I took my wee butcher knife and stabbed it all over, just to make sure that it was dead. As I was rubbing it with your spice mixture (duplicated faithfully except for salt substitution) I poked some of the mix deep into the wounds that I had inflicted. Then, after overnight resting and subsequent re-rubbing, I slow-roasted it at 250°F for close to 9 hours. The beast was so tender that it almost “pulled” itself and fell into chunks as I was trying to lift it out of the roasting pan. The outside was almost charred, and yet it was glistening moist and had me nibbling on the burned bits as I was completing the “pulling” process. Your sauce was amazing. Because I had a large cut of meat to begin with, I had to make a second batch of sauce in order to have enough to be able to serve additional sauce. Even prior to making your sauce recipe, I have found myself using dates more and more in other savoury sauces – they really add oomph to it. My wife, who previously disliked most pork dishes, wanted me to make a point of awarding your recipe a whole bunch of frequent flier miles. She took pulled pork sandwiches to work for lunch 3 days in a row.

From: Steve_G

On Oct 14, 2002

Fantastic method and a great rub. With just the two of us it's hard to justify cooking a whole Boston Butt, so I did a 2 lb loil roast with the same method. I brined the meat in 1/2 cup of salt, 1 cup of sugar and 1 qt of cold water for 2 hrs, let the rub sit on for 4 hrs. I didn't bring it up to room temperature before putting it in the oven. It cooked for 4.5 hrs to an internal temperature of 198 degrees. It was fall-apart tender with tons of flavor! Thanks MC for a terrific recipe.