After hosting 3 high school graduation parties (in the Midwest we throw a huge party), John has found a way to make amazing pulled pork without a gargantuan pig roaster burning in the yard for 2 days. He makes at least 10 pounds, so we share the remains and stick a bag in the freezer for emergency BBQ gluttony.
Around our place everyone likes a different sauce too. Some like a North Carolina vinegar sauce, some like it sweet and some like it a little spicy. I'm going to share the sauce we all agree on even though it's unconventional. I think you'll love it! Happy BBQ-ing!
15 pounds of pork shoulder blades (bone in) or pork butt roast
plenty of salt, pepper, smoked paprika, garlic and we enjoy a little blackened seasoning and a dash of cayenne
We just sprinkle the spices right on the meat, never really measuring. I would say a Tablespoon of each if no measuring bothers you.
Place seasoned meat and 4 cups water in a large electric roaster pan. Set temperature at 250 degrees and allow to cook overnight or at least 12 hours. Remove meat from juices and allow to cool. Carefully shred all meat into a separate bowl, removing bones and fat. You may want to hang on to a cup or 2 of the juices so when reheating meat, it does not dry out.
SPICED RUM BBQ SAUCE
1 cup firmly packed dark or light brown sugar
1/2 cup ketchup
1/2 cup dark rum
1 tablespoon jerk seasoning blend
1 teaspoon lime zest
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
2 garlic cloves, minced
Place all ingredients into a small saucepan over medium heat. Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes until desired thickness.
Allow to cool. Sauce can be refrigerated up to 2 weeks (if it lasts that long!)