ULTIMATE CHEATER PULLED PORK

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ULTIMATE CHEATER PULLED PORK

Calling All Novis Cooks!  Ever heard of a ROMERTOPF?  Maybe not.  Anytime we hear about a new cooking method (especially one with a foreign name), it seems to sound difficult.. This is anything but and is actually a very old and traditional method of cooking!  It tenderizes lean or inexpensive tough cuts of meat with a circulating steam.  This builds complex and delicious flavor!  Thanks to the Romertopf style of cooking, we can take this pork but, add seasoning, place it in the Romertopf for a bit and your ready to shred it for a delicious pulled pork sandwich!  Thank you Splendid Table & Gourmet Catalog for this short cut secret!

ULTIMATE CHEATER PULLED PORK

USING OUR SECRET WEAPON, THE ROMERTOPF®

 

INGREDIENTS

FOR THE PORK

  • One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
  • 1/4 cup Cheater Basic Dry Rub (recipe follows)
  • 1/2 cup bottled smoke
  • Barbecue sauce of your choice

FOR THE RUB

  • 1/4 cup paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard

DIRECTIONS

TO MAKE THE RUB

Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.

 

TO MAKE THE PORK

Soak the Romertopf lid while you prepare the dish. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).

Put the pieces in your Romertopf (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.

Cover (after lid has soaked for 20 minutes/dump water out). Place in a cold oven and cook on highat 350°F for 5 to 6 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.

Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.

To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.

To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.

While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.

ASSEMBLE THE SANDWICH

Add your pulled or chopped pork to a bun and top with your preferred toppings such as additional BBQ sauce, slaw, pickles and more!

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