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     KQ Spice-Rubbed Pulled Pork Roast

 



Above: Spice-rubbed pulled pork marinates for 48 hours before being slow-roasted in the oven all day.

 

 

Ingredients
4 pound pork butt boneless roast

2 tablespoons salt
1 teaspoon dry mustard
1 tablespoon black pepper
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon ground ginger
1 tablespoon onion powder
2 tablespoons brown sugar

Utensils and Supplies
mixing bowl
measuring spoons
whisk
plastic cling wrap
large plastic zipper bag
large roasting pan
roasting rack
aluminum foil
digital meat thermometer
forks
scissors


Above: Ingredients in the spice rub that will be used to marinate the pork roast.


Above: Add cayenne pepper to a mixing bowl.


Above: Follow by adding all of the remaining spices including, salt, dry mustard, black pepper, cumin, garlic powder,
ground ginger and onion powder.  Then add the brown sugar.



Above: Whisk ingredients together thoroughly.



Above: Spice rub should be evenly blended with no lumps.



Above: Purchase your pork butt boneless roast from a reputable butcher shop.


Remove the roast from the wrapping paper.  DO NOT remove the strings binding the roast.  Pour a generous amount of the
spice mixture on the roast.


Rub the spice mixture into the meat.



Above: Repeat all over the entire exterior surface of the pork roast so that the roast is completely encrusted with the
spice rub mixture.



Wrap the spice-covered roast with plastic cling wrap.


Above: Wrap the roast tightly with a second piece of cling wrap.


Above: Place the roast inside of a plastic zipper bag.  Remove as much air from the bag as possible and seal bag securely.


Above: Place the roast in the refrigerator for at least 48 hours.

 

 



When 48 hours have passed you're ready to put the roast in the oven.  Preheat oven to 300 degrees.  Line a large roasting
pan with foil and place a roasting rack inside the roasting pan.



Remove the roast from the plastic bag and cling wrap and place on the roasting rack.  Place the roasting pan in the oven
on the center rack.



Above: Roast will need to bake for at least 1 hour for every pound of meat, usually longer.


Check the temperature of the meat using a digital thermometer.  The temperature in the center of the roast should be
at least 170 degrees.  A four pound roast can take up to 5 or 6 hours to fully cook.


When the roast has reached the minimum temperature, use two forks to see if the meat can be easily pulled apart.
If not, the roast needs more cooking time.  When you can easily pull the meat apart, the roast is done cooking.



Above: Remove pan from oven.  Allow roast to cool slightly.  Use scissors to cut the strings off the roast, discard strings.


Pull large sections of the roast apart using forks.


If any fatty sections remain, remove them from the roast.


Using forks, break the pork chunks down into small strips of meat.


You can use your fingers to break down the meat if that works better for you.


Above: Break down the entire roast into pulled pork.  The pork will be delicious just like this.  Pulled pork can be used
in sandwiches, served over rice with teriyaki sauce or on a bed of pasta with the sauce of your choice.


Above: Pulled pork has been saturated in homemade barbeque sauce and is served on a toasted roll.  Check out the barbeque sauce and sandwich recipe,
CLICK HERE.

KITCHEN QUEERS RECIPE CARD
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KQ SPICE-RUBBED PULLED PORK ROAST

Ingredients
4 pound pork butt boneless roast
2 tablespoons salt
1 teaspoon dry mustard
1 tablespoon black pepper
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon ground ginger
1 tablespoon onion powder
2 tablespoons brown sugar

Utensils and Supplies
mixing bowl
measuring spoons
whisk
plastic cling wrap
large plastic zipper bag
large roasting pan
roasting rack
aluminum foil
digital meat thermometer
forks
scissors

Spice-rubbed pulled pork marinates for 48 hours before being slow-roasted in the oven all day.  Add cayenne pepper
to a mixing bowl.  Follow by adding all of the remaining spices including, salt, dry mustard, black pepper, cumin,
garlic powder, ground ginger and onion powder.  Then add the brown sugar.  Whisk ingredients together thoroughly.
Spice rub should be evenly blended with no lumps.  Remove the roast from the wrapping paper.  DO NOT remove the
strings binding the roast.  Pour a generous amount of the spice mixture on the roast.  Rub the spice mixture into the
meat.  Repeat all over the entire exterior surface of the pork roast so that the roast is completely encrusted with the
spice rub mixture.  Wrap the spice-covered roast with plastic cling wrap.  Place the roast inside of a plastic zipper bag.
Remove as much air from the bag as possible and seal bag securely.  Place the roast in the refrigerator for at least
48 hours.  When 48 hours have passed you're ready to put the roast in the oven.  Preheat oven to 300 degrees.  Line
a large roasting pan with foil and place a roasting rack inside the roasting pan.  Remove the roast from the plastic bag
and cling wrap and place on the roasting rack.  Place the roasting pan in the oven on the center rack.  Roast will need
to bake for at least 1 hour for every pound of meat, usually longer.  Check the temperature of the meat using a digital
thermometer.  The temperature in the center of the roast should be at least 170 degrees.  A four pound roast can take
up to 5 or 6 hours to fully cook.  When the roast has reached the minimum temperature, use two forks to see if the
meat can be easily pulled apart.  If not, the roast needs more cooking time.  When you can easily pull the meat apart,
the roast is done cooking.  Remove pan from oven.  Allow roast to cool slightly.  Use scissors to cut the strings off the
roast, discard strings.  Pull large sections of the roast apart using forks.  If any fatty sections remain, remove them
from the roast.  Using forks, break the pork chunks down into small strips of meat.  You can use your fingers to break
down the meat if that works better for you.  Break down the entire roast into pulled pork.  The pork will be delicious
just like this.  Pulled pork can be used in sandwiches, served over rice with teriyaki sauce or on a bed of pasta with
the sauce of your choice.  Check out the KQ barbeque sauce and sandwich recipe,
CLICK HERE.


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