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- Blueberry Barbeque Pulled Pork Begin by dry rubbing a 5 to 6 pound pork shoulder roast with a mixture of
- 1 tbsp paprika
- 2 tsp smoked paprika
- 1 tbsp kosher salt
- 1 tsp powdered ginger
- 1 tsp chipotle powder
- 1 tsp black pepper
- 1 tsp ground nutmeg
- 1 tsp ground thyme
- 2 tsp dry mustard powder
- 2 tsp garlic powder
- 1 tbsp onion powder
- 1/2 tsp ground cumin
- 1/2tsp cinnamon
- Rub all over the surface of the roast, cover and let sit in the refrigerator for several hours or overnight.
- STOVE TOP METHOD
- Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and
- brown the roast lightly on all sides. Transfer the roast to a covered roasting
- pan.
- BBQ METHOD
- If you are using your gas grill to barbeque, place the meat on one side
- of the grill and use the burner or burners on the opposite side so that
- it is not directly over heat. Regulate the gas to keep the temperature
- at about 250 for slow barbequed flavor. The same technique can also be
- used with a charcoal grill, just keep the charcoal on one side and the
- meat on the opposite side.
- You can add smoke flavor by soaking hardwood chips like mesquite, apple,
- cherry or hickory in warm water for about a half hour. A couple of
- handfuls will do. Wrap the soaked wood chips in a double layer of heavy
- duty aluminum foil and poke only two holes in the foil, one at either
- end to allow the smoke to escape. I place the foil packets in a
- vegetable grill pan so that the packet is not sitting directly on the
- pan.
- To the roasting pan, along with the roast, add:
- 1 medium sized onion chopped
- 4 medium sized firm apples peeled and chunked
- Mix together well:
- 4 cloves minced garlic
- ½ cup apple cider vinegar
- ½ cup brown sugar
- ¼ cup Worcestershire sauce
- 6 tablespoons hot sauce (adjust to taste)
- 1 ½ tsp salt
- 1 tsp freshly ground black pepper
- 1 1/2 cups apple juice
- 2 cups Blueberry Barbeque Sauce ( find that recipe by clicking here)
- Pour all over the roast, apples and onions in the roasting pan. Cover
- with aluminum foil then the lid of the roasting pan. Roast in a 300
View Full Recipe at Rock Recipes
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 6 servings | |
| Calories 347 | |
| Calories from Fat 108 | 31% |
| Total Fat 12.23g | 15% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.23g | |
| Cholesterol 3mg | 1% |
| Sodium 2116mg | 88% |
| Potassium 528mg | 15% |
| Total Carbs 58.57g | 16% |
| Dietary Fiber 5.6g | 19% |
| Sugars 43.42g | 29% |
| Protein 3.73g | 6% |
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