THINGS I LIKE: Susan's Pulled Pork

I have always loved almost everything  pork - ham, fresh and cured, bacon, chops, ribs, loin, etc.. The one exception was pulled pork, a  popular sandwich, topped with cole slaw, on a bun. It's a big favorite of my wife Susan, however. Recently, she did some pulled pork recipe research in preparation for a party we're having for our friends visiting from  California. Taking ideas from different recipes she looked up, she came up with her own recipe including the Cuban idea of using citrus juice in the marinade. I tasted what she prepared and now have become a fan of pulled pork; but only the one she makes. Below I share her recipe with you.


Ingredient

8 lb. pork butt

Marinade

1/2 C sugar
1/4 C kosher salt
1 Tbsp. paprika
1 Tbsp. cayenne pepper
2 tsp. ground cumin
1/2 tsp. celery seed
1/2 tsp. mustard powder
2 C orange juice
5 cloves crushed garlic




Procedure

Day 1:


Score fat cap on meat, place in a lock top plastic bag. Add marinade, squeeze out as much air as possible and seal bag. Place in refrigerator overnight, turning occasionally.




Day 2:


Preheat oven to 275 F.


Remove meat from marinade and place in a pan lined with heavy duty aluminum foil.


Cook 6 - 8 hours until fork tender.


Remove from pan, allow to cool for a few minutes and shred with two forks or, very carefully, with your fingers


Serve on a bun with your favorite BBQ sauce and cole slaw










Line a pan with heavy duty aluminum foil, remove meat from marinade