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Knowledge

Oven-Roasted Pulled Pork with Sweet-and-Spicy Sauce

over-roasted-pulled-pork-cl-0918-1533663776.jpg

Turn this easy barbecue dinner into a fun family activity with a DIY pulled pork bar.

YIELDS:10 servings

TOTAL TIME:hours mins

INGREDIENTS

Oven-Roasted Pulled Pork

1 tbsp. 

ground cumin 


1 tbsp. 

ground coriander


1 tbsp. 

paprika


Kosher salt


Freshly ground black pepper


7-pound bone-in, skin-on pork butt or shoulder, cut into 3 pieces


1/2 c. 

apricot jam


medium onions, thinly sliced


jalapeños, seeded

 

and thinly sliced


Thick-sliced white bread, for serving


Sweet-and-Spicy Sauce

1 c. 

apple cider vinegar


1/4 c. 

ketchup


1 tbsp. 

brown sugar


1 tbsp. 

granulated sugar


1/2 tsp. 

red pepper flakes


1 tsp. 

kosher salt


1/4 tsp. 

black pepper


 

DIRECTIONS

Oven-Roasted Pulled Pork

  1. Preheat oven to 300°F. Combine cumin, coriander, paprika, 5 teaspoons salt, and 2 teaspoons pepper in a bowl. Cover a rimmed baking sheet with aluminum foil. Place pork on baking sheet and rub with spice mixture. Spoon jam on pork and turn to coat. 

  2. Scatter onions and jalapeños around pork. Cover with aluminum foil, crimping edges to seal. Roast until pork shreds easily, 4 to 5 hours.

  3. Transfer pork to a large bowl. Shred meat using two forks; discard bones, skin, and fat. Add onions, jalapeños, and pan juices, and toss to combine. Serve with bread and Sweet-and-Spicy Sauce alongside (reserving 1/3 cup sauce for Roasted Red Cabbage-and-Collard Green Slaw).

Sweet-and-Spicy Sauce

  1. Whisk together apple cider vinegar, ketchup, brown sugar, granulated sugar, red pepper flakes, kosher salt, and black pepper in a small saucepan. Bring to a simmer, stirring until sugar is dissolved. Makes 1 1/4 cups.