So It's Bekah's Pulled Pork Now
Adopted from Mean Chef, this recipe features sweet, succulent pork that's tender and perfect on its own, in rolls, or in tortillas. One of my favorites!
Steps for So It's Bekah's Pulled Pork Now
Here's a step-by-step instructions for making So It's Bekah's Pulled Pork Now:
- For rub: mix all ingredients in a bowl.
- For sauce: Combine in nonreactive saucepan, bring to boil and simmer until it reduces to 1 1/2 cups.
- For pork: Rub pork with rub.
- Place in Plastic bag and refrigerate overnight.
- Take out pork and re-rub.
- Let sit at room temperature for 2 hours.
- Roast on rack uncovered in oven at 250-275 degrees until falling apart tender.
- It will take 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees.
- Pull pork into pieces, toss with sauce.
- Serve with extra sauce (If you prefer, the pork can be served with Pig Pickin Sauce (#31020)).
Why you'll love So It's Bekah's Pulled Pork Now
- Flavorful Recipes: Bekah's pulled pork is renowned for its rich and savory flavors, combining a perfect blend of spices and slow-cooked techniques that ensure each bite is tender and bursting with taste. The recipes often highlight local ingredients, adding a unique twist that keeps customers coming back for more.
- Community Engagement: The establishment actively participates in local events and festivals, fostering a strong sense of community. By collaborating with nearby businesses and supporting local farmers, Bekah's Pulled Pork not only promotes local flavors but also strengthens community ties and encourages sustainable practices.
- Variety of Offerings: In addition to their signature pulled pork, the menu features a diverse range of options, including vegetarian alternatives and specialty sides that cater to various dietary preferences. This commitment to inclusivity ensures that everyone can enjoy a delicious meal, making it a popular choice for groups and gatherings.
So It's Bekah's Pulled Pork Now
Ingredients
- 1 whole pork butt
- 1⁄4 cup black pepper
- 1⁄4 cup paprika
- 1⁄4 cup turbinado sugar
- 2 tablespoons salt
- 2 teaspoons dry mustard
- 1 teaspoon cayenne
- 3 cups chicken stock
- 1 cup dry white wine
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup molasses
- 1⁄4 cup chopped plum tomato
- 3 tablespoons shallots, minced
- 2 tablespoons pitted dates, minced
- 1 tablespoon garlic, minced
Instructions
-
For rub: mix all ingredients in a bowl.
-
For sauce: Combine in nonreactive saucepan, bring to boil and simmer until it reduces to 1 1/2 cups.
-
For pork: Rub pork with rub.
-
Place in Plastic bag and refrigerate overnight.
-
Take out pork and re-rub.
-
Let sit at room temperature for 2 hours.
-
Roast on rack uncovered in oven at 250-275 degrees until falling apart tender.
-
It will take 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees.
-
Pull pork into pieces, toss with sauce.
-
Serve with extra sauce (If you prefer, the pork can be served with Pig Pickin Sauce (#31020)).
Notes
- Ensure that the pork is cooked low and slow to achieve the perfect tenderness and flavor. Utilizing a slow cooker or a low-temperature oven can help break down the connective tissues in the meat, resulting in a juicy and easily shredded pulled pork. Patience is key here, as the longer cooking time allows the flavors to meld beautifully.
- Don't forget to balance the seasoning with a good BBQ sauce or a dry rub that complements the pork. Tasting and adjusting the seasoning throughout the cooking process is essential to achieve the desired flavor profile, whether you prefer a sweet, tangy, or spicy finish. Adding a bit of apple cider vinegar can also enhance the overall taste and moisture of the dish.
