| Pulled barbecue pork is very popular in our household! | | | | - 1- 2 cups barbecue sauce |
| I love making it because everyone seems to like it! | | | | - Salt, Pepper & Ground Cumin |
| This recipe is very, very easy but it does require | | | | |
| some time as the secret for a perfectly tender pork | | | | 1. Preheat oven to 350 degrees. |
| is to let it cook very, very slowly. If you do not have | | | | 2. Rinse and pat dry the pork. |
| a braising pan go ahead and make this in a Crock-pot. | | | | 3. Rub the pork liberally with salt, pepper and cumin. |
| Just make sure to let the meat cook as long as it | | | | 4. Heat a large Dutch oven or ovenproof braising pan. |
| has to in order to make it super tender. | | | | Add the olive oil. |
| Use your favorite barbecue sauce for this recipe. I | | | | 5. Sear pork evenly on all sides. |
| personally like Sweet Baby Rays. I do make my own | | | | 6. Carefully remove excess oil from pan and discard. |
| sometimes. | | | | 7. Add the onion, garlic, thyme, broth and red wine. |
| This is what you are going to need for this delicious | | | | 8. Bring pan to a boil and cover. |
| recipe: | | | | 9. Place pan in oven and cook for 2 ½ to 3 |
| - 3 to 4 pounds pork shoulder | | | | hours. |
| - 2 tbs. olive oil | | | | 10. Remove pork from oven and cool down. |
| - 1 large yellow onion | | | | 11. Shred pork and place in a large skillet. |
| - 4 garlic cloves, smashed | | | | 12. Add the barbecue sauce and mix well. Heat |
| - 8 sprigs thyme, tied with kitchen twine | | | | through and serve in rolls with a pickle and some Cole |
| - 2 cups beef stock | | | | slaw. |
| - 1 cup inexpensive red wine | | | | |