new england pulled pork
(2 ratings)
Next Saturday will participate in the annual Harvest Festival to benefit St. Pius V School in Providence, RI. This will be our third year with our booth “Hog Heaven”. A friend of ours who is in the meat business generously donated 125 pounds of boneless pork shoulder (or butts) the buns were donated by a local bakery and we bought all the ingredients for the BBQ sauce so 100% of the proceeds went to the school! Last year we raised $700+!! I call this new england pulled pork - since it is VERY different than the southern style and pleases a New Englanders Pallet. The dry rub and BBQ sauce can be stored and used as needed.
(2 ratings)
prep time
15 Min
cook time
12 Hr
Ingredients For new england pulled pork
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1 galketchup
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4zest and juice limes
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1/2 ctequila or triple sec
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3/4 ccider vinegar
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2 Tbspcinnamon
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1 Tbspallspice, ground
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2 tspcumin
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2 tspcoriander
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2 tspchili powder
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1 cbrown sugar
How To Make new england pulled pork
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1Mix all the above ingredients allow to sit in a fridge for one day. Re-bottle in the empty ketchup bottles - you will need one extra! Store in refrigerator for up to 6 months.
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2Our dry rub consists of 4 Cups of Brown Sugar 1 Cup Kosher Salt ¾ Cup of Cinnamon 2 Tablespoons of Allspice, Onion Salt and Chili Powder 1 Tablespoon of Cumin Rub this on the pork butts - this will keep well in a tupperware type container.
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3The meat is smoked in a wood smoker for about 10 - 12 hours. Removed from the smoker, pulled and served on a bulky roll or in a dish with lots of the homemade BBQ sauce
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