Pulled Pork

Ok i have gotten so many requests for this recipe, that i am caving in and posting it. I have only made this a few times but i guess the feed back on this dish has spread to others.

Pulled Pork

Ingredients

1 5 1/2- to 6-pound boneless pork shoulder
3 teaspoons kosher salt
1 teaspoon black pepper
6 teaspoons cumin seeds
3 teaspoons yellow mustard seeds
1 cup (1 12-ounce jar) apricot preserves
1 cup dries apricots
3 limes – cut into quarters
3 jalapeños, sliced into rings and seeded
2 small red onions, roughly chopped

Sauce
¾ cup Molasses
¾ cup raw honey
½ cup dark brown sugar
6 table spoons tomato paste
¼ cup brown rice vinegar
6 garlic cloves minced
2 table spoon paprika

1 cup fresh cilantro leaves, stems removed



Heat oven to 225 degrees

Line with foil a large deep baking pan – have the foil go in both directions, you want to completely wrap the pork tightly.
Next place the pork shoulder in the middle of the pan, insert the dried apricots into the area where the shoulder bone was removed. Also sprinkle in the spices, salt and pepper. Next cover the pork with the apricot preserves and the balance of the spices. Place the jalapenos, onions, limes and the balance of the dries apricots around the pork: and salt and pepper to taste. Now tightly wrap the pork – I usually tent it down in one direction and then in the other.

Place in the oven and slow cook for 6 hours, in the last hour raise the temp to 300 degrees.

Remove from oven and open the foil and let the steam release. Let the pork rest for 20 minutes in the pan with the foil open. After the 20 minutes remove the pork from the pan. Now pour the entire pan contents into a large sauce pot and add all the sauce ingredients to the pot. Bring to a boil and then reduce the heat to a rolling simmer. Simmer for about 20 to 30 minutes; you want to reduce the volume by 25%.

Now with two forks start to shred the pork discarding the fat as you go. Place the pork back into the pan it came from (foil removed).

After the sauce has reduced by 25%, remove the lime rinds, and puree the sauce in a blender until smooth. Do in batches and be careful since the sauce is very hot.

Pour some of the sauce over the pork, sprinkle with the cilantro and cover and return the pan to the oven for an additional 25 minutes.

Serve with tortillas or rolls or just chips. I place the remaining sauce into a squeeze bottle and let the eater place as much sauce as they want on the pork.

Enjoy Cooking