PULLED PORK - Jane Style!

So, I have made this quite a few times with some different twists each round.
There is something so simple about making this.
It will take about 1/2 hour to prep it: dry rub the meat,braise/sear it. prep the sauce.

Essentailly, I think of it like this.... marinade meat, seal the meat up and make the BBQ sauce. Nothing overwhelming.

What you will need.

NON DRY RUB INGREDIENTS:
1 picnic-style pork shoulder
1 big onion chopped loose - your choice: purple, yellow, or white pick one.
6 cloves garlic – chopped loose
1 cup Honey
20 drops – liquid smoke (Hickory)
1 cup Dijon mustard
3 -4 chipotle peppers – chopped super tiny
¾ jar of strained tomatoes
2 teaspoons – pumpkin spice
Olive oil

DRY RUB INGREDIENTS:
Brown Sugar
Mustard Powder / Ground Mustard
Salt & Black Pepper
Onion Powder
Garlic Powder
Celery Salt
Hungarian Paprika (or regular)

****Take all racks out of oven except one & leave it on the lowest shelf
****Preheat oven to 400
****Take pork “fishnets” off (if it has any strings)

DRY RUB:
1) Add 10 drops of liquid smoke to top and bottom of meat and pat it around
2) Do a medium dusting of each dry rub ingredient to every side and edge of the pork
Get it loaded nice, as this is going to turn into your BBQ sauce eventually.

***TURN OVEN FAN ON TO HIGH, it may get smoky fast***

3) Once meat is covered set get a big pot and turn the stove top element to about a 7 high.
4) Place olive oil in the pot and get it hot.
5) Place meat in pot and start searing all the edges, browning all the ingredients and sealing up the meat.
6) Once all the meat is crusty or browned, place it back on the counter.
***The pot should look gross and almost like there is burnt stuff in it.

7) Move quick – in the same pot you are going to throw in all the onions & pumpkin spice
8) Once onions are soften/sautéed in the pot, add cider vinegar (this is called de-glazing)
9) Stir all the sides of the pot and bottom crusty parts into the vinegar - you want all these little bits in the sauce.
10) Add tomato puree & garlic to the pot, keep stirring.
***add some rum, beer, red wine or all right about now if you want (you want too)**

11) Add a cup or honey and about a half cup of Dijon.. bring this all to a boil.

12) Place THE MEAT BACK Into the pot
13) The pork should almost be covered by the sauce in the pan.
14) ZigZag the pork with more honey and Dijon.
15) Salt and Pepper again if you want (light dusting)…
16) Make a double layer lid for the pot with tin foil. SEAL IT UP.
17) Drop/turn the oven temp. to 270 now.
18) Place the pork in the oven and set timer for 1.5 hours.
19) Take it out, turn meat over and seal it back up
20) Cook for another 1.5 hours.
21) Once 3 hours have passed, take it out.
22) Scoop out the meat chunks – be careful, it’s totally going to fall apart.
23) Place meat chunks on a plate or bowl.
24) With 2 forks, pull the pork, flake each piece apart into strings
25) Add a bit of the sauce from the pot as you go.
26) When all is flaked, zig zag a little bit more honey over it and give it one last toss.

TA DA!!!! DONE!


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