Coach Dean is famous for his pulled pork. Family ask to have him make it, Clients ask if he is going to serve it at different functions. I've shared it before and you can read it here. I wanted to make this easier to find since I know many of you will want to make it soon. It takes awhile so please leave yourself time to watch the video to see making it in action.
Coach Dean's Famous Pulled Pork
Ingredients listed are per Pork Shoulder (8-10 lbs)
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp cayenne pepper
- 1 tbsp salt
- 1 tbsp ground pepper
- 1 tbsp paprika
- 1/2 cup salt
- 2 quarts cold water
- 3 tbsp dry rub mix
- 2 bay leaves
- Combine all the dry rub ingredients in a bowl and mix well.
- Prepare the brine solution in a large plastic bucket or container and place the pork shoulder in the bucket so it is completely immersed. If it fits in the fridge – cool! If not, put some ice or ice bags in the bucket and put in a cool place to brine overnight.
- In the morning, preheat the oven to 225 degrees F.
- Take the pork out of the brine solution and towel dry.
- Place the pork in a glass cooking pan, fat cap down to start, and cover with the rib on bottom and all sides. Flip it over and finish with the rub on the top. Save 2-3 tbsp of the dry rub for after cooking.
- Insert a probe thermometer in the thickest part of the meat, making sure it is not touching bone.
- Roast the pork shoulder until the internal temperature is 200 degrees F.
- Turn off the oven, and with the door closed let the pork cool until the internal temperature drops back to 170 degrees.
- It’s time to pull! With a couple large forks shred the meat into another large container. Incorporate the remaining dry rub to taste into the pork while shredding.
Check Out The Video For A Step By Step Walk Through!
Now beyond making the pulled pork, the sauces to top off the finished product are just special.
Pulled Pork Mustard Sauce (Nancy’s Favorite)
- 1 cup prepared yellow mustard
- 1/2 cup balsamic vinegar
- 1/3 cup brown sugar
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon cayenne
Mix all ingredients together and simmer over a low heat for 30 minutes. If your making this sauce for a whole hog multiple the ingredients by about 8. Makes about 2 cups
Southern Vinegar Sauce for Pulled Pork (Dean’s Favorite)
- 1 cup butter
- 1/2 cup vinegar
- juice of 1 lemon
- 5 teaspoons Worcestershire sauce
- 1 tablespoon honey
- 2 teaspoons salt
- 1 teaspoon black pepper
Melt margarine in a sauce pan. Add lemon juice, Worcestershire sauce, honey, salt and pepper. Bring to a boil. Remove from heat. Stir in vinegar and allow to cool. Makes about 1 1/2 cups
The Best of the Best Mustard Sauces. (Coach Nancy likes this one even better cause it has a little kick to it)
- 1 cup yellow mustard
- 1/4 cup light brown sugar
- 1/2 cup apple cider vinegar
- 1 tablespoon chipotle pepper in adobo, minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- ground black pepper to taste
Put it all in a blender and turn it on high until smooth.
It takes a long to make and I have found it is well worth the wait. I'm planning this for our New Year's meal. Wow, I'm not sure I can wait that long.
Enjoy your food,