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pulled pork recipe

Recipe for Pulled Pork

5# pork butt or shoulder
3 cups hickory smoked chips, soaked in water

1 qt ketchup
1 1/2 cup brown sugar
1 TBS chili flakes or sambal paste
1 TBS worchestire sauce
2 TBS soy sauce
1/2 c. rice vinegar
1 c. water
1 tsp celery salt
2 TBS dijon mustard
1/2 tsp cinnamon

salt and pepper to taste

Whisk all liquid ingredients together in a saucepot. Bring to a boil and then reduce the heat to a simmer. Cook for about 35 minutes until all ingredients are combined and and flavors are released. You can adjust the thickness or thinness of the sauce by adding water if it’s too thick or adding more ketchup if it’s too thin.

Place a large skillet on the stove and turn heat on to high. Once the pan is hot, sprinkle the pork with salt and pepper on all sides. Add oil to the skillet and place the pork in the pan and let it sit until it’s golden brown. Then turn the meat to get it brown on each side (known as searing). Once the pork is seared, remove it from the pan. Place the hickory chips in the bottom of a roasting pan and place a metal rack on top. Cover with water and place the pork on top of the reach. Braise the meat covered in a 325 degree oven for about 4 hours. Check after about 2 hours to make sure the chips have not stuck to the pan, if so, add more water to the bottom. After about 4 hours, remove the rack and hickory chips and place the pork back into the pan, brush the meat with sauce and continue braising and basting the pork until the meat is thoroughly tender and will easily pull apart, approximately another hour or so. Once the pork is coked through, remove from the oven and pull it apart with your hands. Place into a pot and cover with bbq sauce and serve.

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