Sunday, September 2, 2012

Pulled Pork Sliders with Orange BBQ Sauce

I had some friends over for an early Labor Day gathering and made these sliders.   I had never made pulled pork before and I was surprised how easy it was!  The key to the pulled pork is low and slow, with lots of good seasoning.  I served the pork with sour cream slaw and a tangy orange bbq sauce- yum!

* 1 pork butt or shoulder (I used a 6lb. pork butt)
* 3 tbsp. olive oil
* 2 tbsp. smoked paprika
* 1 tbsp. garlic powder
* 1 tsp. cayenne pepper
* 1 tsp. chili powder
* 1 tsp. black pepper
* 1 tsp. salt
* 1 tbsp. light brown sugar
* 1 tsp. ground mustard
* 1/2 c. store bought BBQ sauce
* 1 1/2 tbsp. orange marmelade
* 1 tsp. dijon mustard
* 1/2 tsp. crushed red pepper flakes
Preheat oven to 325.  Trim the pork of any excess fat and pat dry with paper towels.  Combine all ingredients for dry rub.  Coat all sides of the pork with dry rub, pressing it in to ensure it sticks. Place pork in a large dutch oven or cast iron pot (I use my le creuset dutch oven- you need something with a tight fitting lid).  Roast until meat is tender and pulls apart easily- about 3 to 3.5 hours, depending on the size of the pork (don't check it until at least 2.5 hours has passed so it steams).  Meanwhile, combine all ingredients for sauce.  Pull the pork apart with a fork and shred.  Stir in BBQ sauce.  If meat is slightly dry, mix add 1/4 c. pan drippings at a time until it's moistened.  Serve on dinner rolls with Sour  Cream Slaw.  Enjoy!

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