Have you ever watched the Food Network show "Diners, Drive-In's and Dives?" well I love it! It is my inspiration for the meal I made today. A homemade rub and BBQ sauce, and fall off the bone tender meat.
Ingredients:
1 4-5 lb bone-in picnic pork shoulder roast
2 tbsp lemon juice
3 tbsp olive oil (regular or extra virgin)
Rub:
1 tbsp coarse salt (helps aid in crispy crust)
1 tsp of each of the following spices: **
-Celery Seed (or 1/2 tsp celery salt)
-Cumin (ground or seed)
-Paprika
-Cayenne
-Tumeric
-Pepper
-Chili Powder
-Onion Powder
-Garlic Powder
-Thyme
-Oregano
Glaze:
3/4 cups of ketchup
2 tbsp Worcestershire
1 tsp garlic powder
salt and pepper to taste
1/4 cup white sugar
1/4 cup cider vinegar
Directions:
Place pork on a wire rack in a roasting pan. Take 1 tbsp of olive oil and generously rub both sides of pork until evenly coated. Sprinkle rub -(a combination of all spices mixed into a bowl) onto both sides of pork and massage into meat until well distributed. Heat oven to 450 F and cook for 20-15 minutes, This will hep develop a crispy crust. Add 1 cup of water to bottom of pan to prevent scalding.
Remove pork from oven and set oven temperature to 200 F - Give the oven about 15 minutes to come to the correct temperature.
Meanwhile, combine all of the ingredients for the glaze and whisk until everything is well incorporated. Heat in microwave on medium high heat, or in pot on a stove until simmering. (About 3-5 minutes)
Brush pork generously on one side (the side facing up) and return the pork to oven. Combine the 2 tbsp of olive oil and lemon juice and whisk in a bowl. Pour over roast and cover. Cook for 10-12 hours, glazing every hour. Make sure to save some of the glaze to serve with the pork after shredding.
Pull the pork apart with hands or 2 forks, discarding bone and any remaining fat rind. Serve on buns or by itself with accompanying sides.
Ingredients:
1 4-5 lb bone-in picnic pork shoulder roast
2 tbsp lemon juice
3 tbsp olive oil (regular or extra virgin)
Rub:
1 tbsp coarse salt (helps aid in crispy crust)
1 tsp of each of the following spices: **
-Celery Seed (or 1/2 tsp celery salt)
-Cumin (ground or seed)
-Paprika
-Cayenne
-Tumeric
-Pepper
-Chili Powder
-Onion Powder
-Garlic Powder
-Thyme
-Oregano
Glaze:
3/4 cups of ketchup
2 tbsp Worcestershire
1 tsp garlic powder
salt and pepper to taste
1/4 cup white sugar
1/4 cup cider vinegar
Directions:
Place pork on a wire rack in a roasting pan. Take 1 tbsp of olive oil and generously rub both sides of pork until evenly coated. Sprinkle rub -(a combination of all spices mixed into a bowl) onto both sides of pork and massage into meat until well distributed. Heat oven to 450 F and cook for 20-15 minutes, This will hep develop a crispy crust. Add 1 cup of water to bottom of pan to prevent scalding.
Remove pork from oven and set oven temperature to 200 F - Give the oven about 15 minutes to come to the correct temperature.
Meanwhile, combine all of the ingredients for the glaze and whisk until everything is well incorporated. Heat in microwave on medium high heat, or in pot on a stove until simmering. (About 3-5 minutes)
Brush pork generously on one side (the side facing up) and return the pork to oven. Combine the 2 tbsp of olive oil and lemon juice and whisk in a bowl. Pour over roast and cover. Cook for 10-12 hours, glazing every hour. Make sure to save some of the glaze to serve with the pork after shredding.
Pull the pork apart with hands or 2 forks, discarding bone and any remaining fat rind. Serve on buns or by itself with accompanying sides.
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