Recipes From Grandma's KitchenA Summer Stand-By - Texas Pulled Pork!

If you're looking for a stand-by recipe for all your summer gatherings, this pulled pork fits the bill! Slathered in a spicy chipotle-coffee rub and slow cooked to perfection, when topped with copycat Mission BBQ Texas Twang Barbecue Sauce, it will quickly become a family favorite! Combined with my recipe for potato salad and baked beans (coming soon!), you can't miss with this tastebud-tantalizing trio!

❊ TEXAS PULLED PORK
1 4 lb. pork butt

1/2 cup brown sugar

1/4 cup black pepper

1/4 cup finely ground dark coffee

1/4 cup smoked paprika 

2 tablespoons kosher salt

1 tablespoon chipotle powder

2 teaspoons garlic powder

2 teaspoons cinnamon

2 teaspoons cumin

2 teaspoons allspice

To make the rub, combine the brown sugar, black pepper, coffee, salt and spices. Coat the pork on all sides. Wrap in plastic wrap and place on large plate or cookie sheet. Refrigerate for 8 hours or overnight.

Remove pork from refrigerator and bring to room temperature, about 1/2 and hour. Pre-heat oven to 250.

Place pork in lightly oiled (about 1 teaspoon canola oil) roasting pan or dutch oven and cook uncovered fat side up for 8 hours or about 2 hours per pound.

After the pork has cooked, remove the meat from the oven and let sit for 30 mins to 1 hours. The pork will appear to be black, which is the natural color the rub takes on when cooked. It is not burned! Using two forks, pull the meat into strands being sure to incorporate the black rub in with the meat. and coat with about a cup of barbecue sauce, or as desired. Serve additional sauce on the side. 

Serve on a bun with cole slaw or pickled jalapenos.

Serves 

4 adults with plenty of leftovers

6 adults with comfortable servings

8 adults with moderate servings + sides

❊ COPYCAT MISSION BBQ TEXAS TWANG BARBECUE SAUCE

1 cup ketchup

1/2 cup apple cider vinegar

1/4 cup yellow mustard

1/4 cup brown sugar

2 tablespoons molasses

1 tablespoon worcestershire sauce

1 teaspoon liquid smoke

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper 

1/4 teaspoon cayenne pepper (adjust for heat)

1/2 teaspoon salt

Pinch of crushed red pepper for extra bite (optional)

Add everything to a saucepan over medium heat.

Whisk until smooth and fully combined.

Bring to a gentle simmer then reduce heat to low.

Cook uncovered 15-20 minutes, stirring occasionally. It should thicken slightly but still stay pourable. This sauce isn't thick.

Taste and adjust.

More vinegar - sharper twang.

More brown sugar - softer, sweeter edge

More cayenne pepper - sharper bite.

~ Enjoy!

❊