{"id":315,"date":"2014-11-12T19:11:34","date_gmt":"2014-11-12T19:11:34","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2014\/11\/12\/slow-roasted-pulled-pork\/"},"modified":"2014-11-12T19:11:34","modified_gmt":"2014-11-12T19:11:34","slug":"slow-roasted-pulled-pork","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2014\/11\/12\/slow-roasted-pulled-pork\/","title":{"rendered":"Slow-Roasted Pulled Pork+"},"content":{"rendered":"<h3>Ingredients<\/h3>\n<ul>\n<li>Pork:<\/li>\n<li>2 tablespoons dark brown sugar <\/li>\n<li>1 tablespoon smoked paprika <\/li>\n<li>1 tablespoon chili powder <\/li>\n<li>1 teaspoon salt <\/li>\n<li>2 teaspoons ground cumin <\/li>\n<li>1 teaspoon freshly ground black pepper <\/li>\n<li>1\/2 teaspoon dry mustard <\/li>\n<li>1\/2 teaspoon ground chipotle chile pepper <\/li>\n<li>1 (5-pound) boneless pork shoulder (Boston butt), trimmed <\/li>\n<\/ul>\n<ul>\n<li>Cooking spray <\/li>\n<li>2 cups water, divided <\/li>\n<li>1\/2 cup apple cider vinegar <\/li>\n<li>1\/3 cup ketchup <\/li>\n<li>Sauce:<\/li>\n<li>3\/4 cup apple cider vinegar <\/li>\n<li>1\/2 cup ketchup <\/li>\n<li>3 tablespoons dark brown sugar <\/li>\n<li>2 teaspoons smoked paprika <\/li>\n<li>1 teaspoon chili powder <\/li>\n<\/ul>\n<div>\n<div>\n<div>\n<h3>Preparation<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<div>\n<p>1. To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.<\/p>\n<p>2. Preheat oven to 225\u00b0.<\/p>\n<p>3. Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225\u00b0 for 1 hour.<\/p>\n<p>4. Combine 1\/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.<\/p>\n<p>5. Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3\/4 hours or until a thermometer registers 190\u00b0. Remove from oven; let stand, covered, 45 minutes.<\/p>\n<p>6. To prepare sauce, combine 3\/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired.<\/p>\n<div>\n<p>Yield: 16 servings (3 oz pork and 1 Tbsp sauce)<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<div>\n<h4>Nutritional Information<\/h4>\n<div><strong>Amount per serving<\/strong><\/div>\n<ul>\n<li>Calories: <span>283 <\/span><\/li>\n<li>Fat: <span>15.4g <\/span><\/li>\n<li>Protein: <span>26.2g <\/span><\/li>\n<li>Carbohydrate: <span>8.1g <\/span><\/li>\n<li>Fiber: <span>0.4g <\/span><\/li>\n<\/ul><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Pork: 2 tablespoons dark brown sugar 1 tablespoon smoked paprika 1 tablespoon chili powder 1 teaspoon salt 2 teaspoons ground cumin 1 teaspoon freshly ground black pepper 1\/2 teaspoon dry mustard 1\/2 teaspoon ground chipotle chile pepper 1 (5-pound) boneless pork shoulder (Boston butt), trimmed Cooking spray 2 cups water, divided 1\/2 cup apple &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2014\/11\/12\/slow-roasted-pulled-pork\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Slow-Roasted Pulled Pork+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[],"class_list":["post-315","post","type-post","status-publish","format-standard","hentry","category-pork"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/315","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=315"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/315\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}