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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Barbecued Pulled Pork
Yield: Makes 4 to 6 servings
Ingredients:
1
boneless pork shoulder or butt roast (3 to 4 pounds)
1
teaspoon salt
1
teaspoon ground cumin
1
teaspoon paprika
1
teaspoon black pepper
1/2
teaspoon ground red pepper
1
medium onion, thinly sliced
1
medium green bell pepper, cut into strips
1
bottle (18 ounces) barbecue sauce
1/2
cup packed light brown sugar
Sandwich rolls or hot cooked rice
Preparation:
1.
Trim excess fat from pork. Combine salt, cumin, paprika, black pepper and red pepper in small bowl; rub over roast.
2.
Place onion and bell pepper in 5-quart slow cooker; add pork. Combine barbecue sauce and brown sugar in medium bowl; pour over meat. Cover; cook on LOW 8 to 10 hours.
3.
Transfer roast to cutting board. Trim and discard remaining fat from roast. Pull pork into coarse shreds using 2 forks. Serve pork with sauce on sandwich rolls or over rice.
This recipe appears in:
Southern
