Hickory Pulled Pork

Name: Hickory Pulled Pork
Ingredients: 2 tablespoons paprika; 2 tablespoons brown sugar, packed; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 tablespoon dried thyme; 1 teaspoon salt; 1 teaspoon pepper; 1 (3 lb) boneless pork shoulder, butt roast; 1 tablespoon olive oil; 8 rolls, halved; 1 (455 ml) hickory flavored barbecue sauce; 1/4 cup brown sugar, packed; 1/4 cup cider vinegar; 1/2 teaspoon hot pepper sauce

14 ingredients

6 steps

Ingredients

2 tablespoons paprika
2 tablespoons brown sugar, packed
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried thyme
1 teaspoon salt
1 teaspoon pepper
1 (3 lb) boneless pork shoulder, butt roast
1 tablespoon olive oil
8 rolls, halved
1 (455 ml) hickory flavored barbecue sauce
1/4 cup brown sugar, packed
1/4 cup cider vinegar
1/2 teaspoon hot pepper sauce

Directions

1

Preheat oven to 325°F (160°C).
2

Combine paprika, brown sugar, chili powder, cumin, thyme, salt and pepper. Untie roast if necessary. Rub spice mixture over pork; transfer to bowl or resealable plastic bag. Cover and refrigerate for at least 4 hours or for up to 24 hours.
3

In large ovenproof skillet, heat oil over medium-high heat; brown roast on all sides. Place in oven for 2 1/2 hours or until meat thermometer inserted in centre registers 160°F (70°C). Transfer pork to cutting board; tent with foil and let stand for 20 minutes to let cool. Using 2 forks or hands, pull pork into shreds and place in bowl.
4

Pour 1 1/2cups (375 mL) of the sauce over pork, tossing to coat. Pile onto rolls. Drizzle with remaining sauce.
5

Barbecue Sauce.
6

Meanwhile, in saucepan, bring barbecue sauce, brown sugar, vinegar and hot pepper sauce to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.