Sign in with Facebook

Join us on
RSS Feed Facebook Twitter



22 September 2017, 00:00
Barnes & Noble Announces More Than 100 Italian-American Authors Marching Up Fifth Avenue in the Columbus Citizens Foundation’s Annual Columbus Day Parade
Read more...
 
6 September 2017, 17:32
Cooking with Nonna Dinner at Gran Caffe L'Aquila - Philadelphia
Read more...
 
10 August 2017, 02:34
Casting Call for all Nonne - Fall 2017
Read more...
 



Advertisement

The Cookbook

is Here!

Visit my Italy


Meet my Nonne!

 

Great Gifts in
La Bottega della Nonna

Aprons & Knives

HERE!!!!

Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes


Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Amazing Barbecued Pulled Pork

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by Debra-Bevilacqua@comcast.net,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 2 Users Voted
none
Description

This is a delicious barbecue recipe in honor of Rossella and our country's freedom. What's nice about it is the fact that it can be served year round. A nice, hearty sandwich can always satisfy your famiglia and friends. Nonna's all around the world would delight the mouth-watering taste of this sandwich.

e-max.it: your social media marketing partner
Ingredients
Related Recipes:
All Recipes
Recipe Category
Holiday Recipes
Key Ingredients
Difficulty Level
Makes
12 sandwiches w/ 1/2 c. pork
  • 1 Pork Shoulder Roast (6 to 8 lbs.)
  • Dry Rub Mix:
  • 3 Tbsp. Smoky Paprika
  • 2 Tbsp. Garlic Powder
  • 1 Tbsp. Dry Mustard Powder
  • 1 Tbsp. Light Brown Sugar
  • ¼ c. Coarse Sea Salt
  • Barbecue Sauce:
  • 1 C. Stone ground Mustard
  • 1 ½ C. Apple Cider Vinegar
  • ½ C. Brown Sugar
  • ½ C. Tomato Ketchup
  • 4 Cloves Garlic, Pressed or Finely Chopped
  • 1 tsp. Cayenne (Optional)
  • 1 tsp. Freshly Ground Black Pepper
  • 1 tsp. Freshly Ground Sea Salt
xxxx
Advertisement
e-max.it: your social media marketing partner
Directions/Steps
  1. Mix the dry rub ingredients in a small bowl. Rub mixture all over the pork shoulder. Cover and refrigerate overnight.
  2. The next morning, roast the pork shoulder at 300 degrees for about six hours (the pork should fall off of the bone when it’s done). Let the roast rest on a meat plate for about 15 minutes.
  3. Deglaze the browned drippings from the pan with a half cup of water. Add the drippings to the barbeque sauce ingredients in a saucepan. Simmer for about fifteen minutes.
  4. While the pork is still warm, pull the meat by using two forks. Use one fork to steady the meat, while using the other pull the meat into shreds. Put the shredded pork into a large bowl and mix in about half of the sauce. Spoon a hearty serving of pork on a hamburger roll. Use extra sauce as desired. Serve with crunchy dill pickles.

Get Your

Cooking with Nonna

Cookbook!!!


Advertisement
e-max.it: your social media marketing partner
Additional Tips

When you're pulling the pork, work with it while it's still warm. It separates much easier. Coleslaw is a good accompaniment.

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!


 

e-max.it: your social media marketing partner
Reviews
Review by Debra-Bevilacqua@comcast.net , Wednesday, 06 June 2012 vote imagevote imagevote imagevote image
My family enjoys this savory, rich pulled pork. Melts in your mouth!
e-max.it: your social media marketing partner
Review by jraggs70 , Sunday, 01 July 2012 vote imagevote imagevote image
Mouth watering!
e-max.it: your social media marketing partner

Advertisement