Pulled Pork Recipe New York Times

On the bottom roll add a layer of dill pickle then a layer of red onion.

Pulled pork recipe new york times. You can use a pork loin instead of pork shoulder if desired. Pull shreds apart with tongs into chunks. Roast until fork-tender and falling apart 6-7 hours.

Once the pork is done you can customize it to your taste using your favorite barbecue and hot sauces. I was born in New York City but I grew up in the Dominican Republic. Mix together herbs garlic 14 cup brown sugar 1 tablespoon sea salt and crushed peppercorns.

Grill over a medium-low heat until the cheese is soft and the peppers begin to char. Cover with aluminum foil. Using your hands generously coat pork roast with dry BBQ spice rub.

This simple slow cooker pulled pork recipe is big hit with my family of picky eaters. Combine cabbage onion and jalapeño in a large bowl. Add pork and onion.

Andrew Testa for The New York Times. This Barbecue Pulled Pork is so delicious so flavorful and so easy to make. - In South Carolina leftover pulled.

Cover dutch oven with lid. 15 minutes before pork is done squeeze 14 cup juice from orange into large-size bowl. That said if you want to use the same recipe with the larger cut you certainly can.