Tyler Florence has significantly influenced my culinary philosophy – almost as much as Mr. Oliver. His blog is unreal: http://www.tylerflorence.com/blog/. Anytime I want to make some kind of cliché classic I turn to Tyler’s Ultimate series. Now in its EIGHTH season (thats impressive), it includes every classic, of which I regularly use the Spaghetti & Meatballs, Cheesecake, Fried Chicken or Pulled Pork. I’ve tried this recipe twice now, and every-time I make it, the pork pulling gets better and better. Make sure you plan this in the morning, as the slow and low cook time is essential for an excellent pork-pulling experience.
Start with the right cut: 5-7 pound shoulder, or a butt if the marbling is good. The dry rub is basic, but I’ve made it a moist rub with the following: 3 tablespoons of dijon mustard, 3 tablespoons paprika, 2 tablespoons brown sugar, 3 tablespoons salt, 4 chopped garlic gloves. Mix this with your hands, and get right in there. Generously rub it all over the roast, getting into the fat layers and sliced bits. Place it in a roasting pan fat side up, or better yet a porcelain container – my roasting pan went missing so I used the liner of the slow-cooker covered in foil. Put this in a preheated oven at 300 degrees fahrenheit. 300 might be a little high, but if you are an impatient person who likes to pull it out an check often, then its ok – if not then try 275. Leave it alone for 5-6 hours, and you won’t be disappointed.
While its in the oven, you can make a barbecue sauce to go with it. Tyler provides a cider vinegar based sauce that I’m not a huge fan of. I prefer the saucy, smoky, sweet sauces. I’ll let you know when I come up with something spectacular, but until then try this: Combine the following in a saucepan and simmer for 10 minutes: .75 cup cider vinegar, .25 cup yellow mustard, .25 cup ketchup, .66 cup packed brown sugar, 2 chopped garlic cloves, 1 teaspoon salt, 1 teaspoon cayenne, 1/2 tsp black pepper.
Once the roast is done, be patient and let it rest covered for at least 10 minutes. Try moving the roast to a carving board or platter and use two forks to pull it apart. I promise you that you will have a hard time keeping my pulled pork out of your mouth. I piled it high on a toasted bun with the bbq sauce and spicy coleslaw with roast potatoes… un-frick’n-real.
I made this on a Sunday night for my roommate and his girlfriend. We all ate until we burst, and laughed over ‘pork-pulling’ jokes. The leftovers were surprisingly scarce and I’m afraid of how many pounds of pork I ate that night.
In the end I wasn’t too worried.. enjoy your life.