Scott Peacock'S Pulled Pork

Name: Scott Peacock'S Pulled Pork
Ingredients: 6 1/2 pounds blade roast pork shoulder; 3 tablespoons dijon mustard; 1/3 cup dark brown sugar packed; 3 tablespoons kosher salt; 2 tablespoons smoked paprika; 1 tablespoon chili powder; 1 1/2 teaspoons ground black pepper freshly; 1/2 teaspoon garlic powder; pickles optional; onion slices optional; vinegar Spciy; 2 cups apple cider vinegar; 2 tablespoons kosher salt; 1 tablespoon aleppo pepper crushed; 1 tablespoon crushed red pepper; 1 tablespoon ground black pepper freshly; 1/2 teaspoon cayenne pepper

17 ingredients

1 steps

Ingredients

6 1/2 pounds blade roast pork shoulder
3 tablespoons dijon mustard
1/3 cup dark brown sugar packed
3 tablespoons kosher salt
2 tablespoons smoked paprika
1 tablespoon chili powder
1 1/2 teaspoons ground black pepper freshly
1/2 teaspoon garlic powder
pickles optional
onion slices optional
vinegar Spciy
2 cups apple cider vinegar
2 tablespoons kosher salt
1 tablespoon aleppo pepper crushed
1 tablespoon crushed red pepper
1 tablespoon ground black pepper freshly
1/2 teaspoon cayenne pepper

Directions

1

["Trim fat from pork, leaving fat cap about 1/4-inch thick. Pat pork dry with paper towels. Place on a large piece of plastic wrap. Spread mustard on all sides of pork. In a small bowl stir together brown sugar, salt, paprika, chili powder, black pepper and garlic powder. Coat all sides of pork with spice mixture. Wrap the pork tightly in the plastic wrap. Place on a tray and chill for at least 1 hour or overnight.", "Preheat oven to 325 degrees F. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap pork and place on the rack. Roast, uncovered, for 4 hours. Wrap roast with a double thickness of foil and return to the rack. Roast for 2 hours more or until an instant-read thermometer inserted in meat registers at least 190 degrees F. Remove from oven. Let roast stand for 30 minutes to 1 hour (this allows the \"bark\"" or \""crust\"" to soften). Unwrap. Using 2 forks