The evening I made this I didn’t get to eat until after 11:00 p.m.! Have you ever had any kitchen accidents that sent you the emergency room? I never had any kitchen accidents prior to this. It was a fluke accident … I was reaching up for a glass bowl, it slipped out my hands and landed on the granite and my reaction was to reach for it and it all happened so quickly before I knew it I had sliced the side of my hand open. 4 stitches and 3 hours later I was finally home and hungry!!
This was really good and a nice change from my usual pulled pork recipe, but I would only make 1/2 of the sauce next time; it makes way too much sauce. Be safe in the kitchen and ENJOY!
5 pounds pork shoulder/butt, bone in
2 tablespoons garlic powder
1 tablespoon onion powder
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
Dash of cayenne
4 tablespoons brown sugar
1/2 cup soy sauce
Asian BBQ Sauce:
1 cup hoisin sauce
1 cup ketchup
2 tablespoons garlic, chopped
2 tablespoons chopped fresh ginger
1/4 cup granulated sugar
1/2 cup water
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
splash of sesame oil
Mix all dry rub ingredients together. Pat dry the pork. Sprinkle the rub mixture over the entire pork shoulder, rub into the meat. Sprinkle with soy sauce and also rub it in. Refrigerate overnight.
Remove pork from fridge 15 minutes prior to cooking. Cook pork shoulder st 275 degrees covered in oven until internal temperature is 180 degrees, about 5 hours.
Remove from oven and let sit covered for 15 minutes and then shred with two forks. Serve on buns with sauce and coleslaw on top.
Asia BBQ Sauce – Directions
Combine all ingredients in a pan and bring to a slow boil. Reduce heat and simmer, uncovered for 1/2 hour or until thickened.
This is a Pasta Princess original recipe. I had some frozen pulled pork (recipe here) in the freezer and was thinking of a different way to eat it rather than just putting it on a bun and came up with Pulled Pork Quesadillas. I canned peach salsa this past summer and thought it would go great with pork. I loved these! Give them a try – I hope you like them as much as I did. It’s likeputting sunshine on your plate! Enjoy!
Pulled Pork Quesadilla with Peach Salsa – Sunshine on Your Plate
Makes 2 Very Large Quesadillas
2 Red Peppers
2 cups Pulled Pork or enough to cover each tortilla
1 Bag Shredded Mexican Cheese (16 oz.)
2 Large flour tortillas
1 Jar of Peach Salsa
Sour Cream or Plain Green Yogurt (topping)
Spray a saute pan with non-stick spray and chop red pepper into small pieces and saute until tender crisp. Add pulled pork and 1 cup of peach salsa and cook until heated through.
Use another frying pan large enough to lay your tortilla in. Spray with non-stick cooking spray and heat tortilla over medium low heat. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the pulled pork mixture. Sprinkle another 1/4 cup cheese over the pork and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream or plain greek yogurt, remaining peach salsa and cilantro.Tip: When flipping quesadilla put a dinner plate over the pan with the quesadilla and flip onto plate then just slide onto the pan to heat the other side.
There are so many variations for recipes of pulled pork and this is just another one that we love. Depending on what you like, you can also add barbecue sauce to this. Tim likes his with barbecue sauce and I like mine without which is an easy fix – he just add the sauce to his portion! This would also make great sliders. Enjoy!
Pulled Pork – North Carolina Style
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
8 pounds pork butt roast
1-1/4 cup cider vinegar
1 1/3 cups water
5/8 cup ketchup
1/2 cup firmly packed brown sugar
5 teaspoons salt
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 teaspoon ground white pepper
2 pounds hickory wood chips, soaked
In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
Preheat oven to 350 degrees
Place pork roast in oven for approximately 6 hours, uncovered
Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks.
In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Source: Adapted from Allrecipes.com