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Pulled Pork For Two

 
Pulled Pork For Two
104

Spice rubbed bone-in blade chop replaces the traditional pork butt to deliver a smaller quantity of pulled pork without waiting half a day to cook.

Yield

2

servings

Prep

10

min

Cook

2

hrs

Ready

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

3 pounds pork blade steaks
*
¼ cup brown sugar
packed, dark
*
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon cumin
ground
½ teaspoon salt
1 teaspoon black pepper
2 slices bacon
finely chopped
1 each onions
chopped
2 cloves garlic
minced
¾ cup ketchup
½ cup apple cider vinegar

Directions

CARAMELIZE THE PORK

Set oven rack to lower middle position and preheat the oven to 300℉ (150℃).

Cut the pork blade chops away from bones and slice meat into 1-inch-thick strips.

Mix together the dry rub, 1 tablespoon brown sugar, paprika, chili powder, cumin, salt, and pepper in a small bowl. Pat pork dry with paper toweling and rub with spice mixture.

Cook bacon in Dutch oven over medium heat until crisp, 4 to 6 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Brown pork in 2 batches, 3 to 4 minutes per side, and transfer to another plate.

SLOW BRAISE

Add the onion to pot and cook until softened, about 6 minutes.

Stir in garlic and cook until fragrant, about 30 seconds.

Stir in ketchup, vinegar, and remaining brown sugar, scraping up any browned bits, and bring to boil. Return bacon and browned pork and any accumulated juices to pot.

Transfer to oven and braise, covered, until pork is fork-tender, about 1½ hours.

PULL THE PORK

Transfer the pork to bowl and, using 2 forks, shred into bite-size pieces.

Return pork to Dutch oven and toss to combine.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 19521% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 1797mg 75%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 55% Vitamin C 39%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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