Pulled Pork

This past fall I butchered three pigs I raised giving me an abundance of pork to cook. I’ve be enable to experiment and learn of the many different parts of the hog. From the picnic roast to the ham hock, I’ve learned something from each part.

This weekend I decided to make pulled pork sandwiches for lunch, a classic summer pork dish. Pulled pork utilizes a nice pork butt that is cooked low and slow until the meat falls apart beautifully. It is very easy to cook well, which makes it a ‘go-to’ dish for a lot of people.

I made my own barbecue sauce, which is actually very simple and nice to be able to alter the amount or types of spices to a personal liking.


Here’s the barbecue sauce recipe I use and like:

1 cup Ketchup
1 cup Tomato sauce
2/3 cup Brown sugar
2/3 cup Red Wine Vinegar
1/3 cup Molasses
1 T. Hickory Liquid Smoke
1 T. Butter
1/4 tsp. Onion Powder
1/4 tsp. Garlic Powder
1/8 tsp. Cinnamon
1/4 tsp. Paprika
1/4 tsp. Cayenne Pepper
1 tsp. Red Pepper Flakes
1/2 tsp. Pepper
1/4 tsp. Salt

Heat above ingredients in a large saucepan and let simmer for about 20 minutes, or until a desired consistency is found.

There is a reason The Classics are classic.


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