Tangy Pulled Pork
Photos by Leandra Blei
Pulled pork is a perfect dish for the summer. I haven't come across many people who hate a juicy pulled pork sandwich . It is so delicious and there are many different ways to cook and flavor it. My favorite is this sweet, spicy, and citrusy pork. I love citrus, I always cook with it. Always, always, always. I could eat pulled pork with my hands, or for the classy people with a fork, but my favorite is on a sandwich with a delicious vinaigrette based slaw. Try my Jalapeno-Lime Vinaigrette Slaw, it pairs perfectly with this pork. Don't forget the Tangy Barbecue Sauce. This is the most delicious barbecue sauce. I love spice but what gives the pork and sauce its tang.... is pineapple juice! So good.
You will need:
- 3-4 lbs. bone-in pork butt/shoulder
- 1/4 cup honey
- 1/4 cup sriracha
- 3 tsp sea salt
- 2 tsp brown sugar
- 2 tsp garlic powder
- 1 tsp ground mustard
- 1 tsp cayenne
- 2 tsp paprika
- zest of 1 lime
- 4 cups pineapple juice
- 1/2 cup soy sauce
- 1/2 cup apple cider vinegar
- 2 T Sambal or chili paste
- 1 orange
- 2 limes
- extra virgin olive oil
Start with your bone-in pork butt. The bone gives the pork moisture and flavor. This goes for all meat, always the juicier the better. Trim off any excess unnecessary fat. Place pork in a large bowl. Pour 1/4 cup honey and 1/4 cup sriracha over the pork, rub it around everywhere. Let it sit for at least 2 hours, or overnight. Always the longer the better.
In the morning, pull out your sriracha-honey pork butt. YUM! Prepare your dry rub. Mix together the sea salt, brown sugar, garlic powder, ground mustard, cayenne, paprika, and lime zest. Take your pork butt and sprinkle the dry rub over the pork evenly and pat it on to the pork so it isn't loose. Let the pork sit for 15 minutes.
Preheat the oven to 300 degrees F.
Mix together the pineapple juice, soy sauce, apple cider vinegar, chili paste, juice of 1 orange, and the juice of 2 limes. Set aside, this will be your broth the pork cooks in. Heat a large dutch oven over medium high heat. I like this one from Sur La Table. Add about 2T of oil to the pot and sear all sides of the pork. When the pork is seared, pour a few tablespoons of the broth over the pork and the rest around it. Let the broth come to a boil then place the top on, and set in the oven. Cook the pork for 3 1/2-4 hours. Cook a smaller pork butt for a shorter amount of time, and a larger one longer. When done, pull the pot out and let it sit with the top still on for 10 minutes. After 10 minutes take the top off and let it sit for another 5. Pull the pork out and lay on a sheet tray or cutting board until cool enough to handle. Take two forks and pull the pork apart to shred. Pulled Pork! Serve with my Jalapeno-Lime Vinaigrette Slaw, and Tangy Barbecue Sauce. I like to eat it in sandwich form, out by the pool, with a cold beer in my hand. It doesn't get any better then that. Enjoy!
Tangy Pulled Pork
You will need:
- 3-4 lbs. bone-in pork butt/shoulder
- 1/4 cup honey
- 1/4 cup sriracha
- 3 tsp sea salt
- 2 tsp brown sugar
- 2 tsp garlic powder
- 1 tsp ground mustard
- 1 tsp cayenne
- 2 tsp paprika
- zest of 1 lime
- 4 cups pineapple juice
- 1/2 cup soy sauce
- 1/2 cup apple cider vinegar
- 2 T Sambal or chili paste
- 1 orange
- 2 limes
- extra virgin olive oil
- Trim off any unnecessary and excess fat off pork butt. Cover with sriracha and honey. Let it sit in the fridge for at least 2 hours, or over night.
- Preheat oven to 300 degrees F.
- Mix together sea salt, brown sugar, garlic powder, ground mustard, cayenne, paprika, and lime zest for your dry rub. In the morning pull out your pork and rub the mix evenly over the pork. Let it sit for 15 minutes.
- Mix together the pineapple juice, soy sauce, apple cider vinegar, chili paste, juice of 1 orange, and the juice of 2 limes to make a broth.
- Heat a large dutch oven on medium high heat then add 2T extra virgin olive oil. Sear the pork on all sides.
- Pour a couple tablespoons of the broth over the pork, then the rest around it. Bring to a boil, cover, and place in the oven.
- Cook for 3 1/2-4 hours.
- Pull the pot out of the oven and let it sit with the lid on for 10 minutes. Then remove the lid and let it sit for another 5. Set the pork on a cutting board and when cool enough to handle pull apart with two forks.
- Build a sandwich with my Jalapeno-Lime Vinaigrette slaw and Tangy Barbecue Sauce. Enjoy!