Polyface Spicy Pulled Pork
1 5-7lb Polyface Boston Butt
1 whole onion, quartered
1 Tbsp chili powder
1/2 cup brown sugar (optional)
4 garlic cloves, peeled
1 tsp dried oregano
2 tsp ground cumin
1-2 Tbsp salt
Fresh ground pepper
3 Tbsp olive oil
2 Tbsp White Wine Vinegar or Apple Cider Vinegar
Preheat oven to 300' F
Place your Polyface Boston Butt in a large roasting pan.
In your food processor or blender (I tend to use my blender more for this), combine all ingredients, except the Boston Butt. Blend well.
Pour half of it over the roast and then using your hands rub it into the meat. Think of this as a massage. Rub the sauce into every knook and cranny.
Flip the roast over, and rub the rest of the mixture into the other side. Turn the Roast so that the fat side is on top.
Add to pan:
Cover pan with foil and bake for 6-7 hours. Remove from the oven and let rest for about 15 minutes.
Remove roast from juices and shred the meat by pulling it apart with two forks.
Place in a serving dish and if you'd like, pour a little of the pan juices over the top of the meat to keep it moist. It's also great without!
For those of you who have a busy day planned or work outside the home all day, here's my tip for a 6:00pm meal:
In the morning before you leave for work, put your roast and all of the ingredients together and place it in your cold oven. Set your oven time bake to go on at 11:00am. (You can also get the roast and sauce ready the night before, just put it into your fridge overnight and transfer to your oven in the morning.)
Set it to bake for 6 hours - turning off at 5:00pm. At 5:30pm, pull meat from oven and shred it a fork and transfer to your serving platter. Pour a little juice over the top and recover with foil until you're ready to serve it at 6:00pm.