Pulled Pork For Two
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.
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.
Nutrition Facts
Serving Size 229g (8.1 oz)
