5 lbs boneless fresh pork butt (shoulder)
2 cups freshly squeezed orange juice
½ cup freshly squeezed lime juice
½ cup olive oil
¼ cup dry rub – see below
2 cups or more BC Lions Tequila-Citrus BBQ Sauce
Tacos or Portuguese buns
Shredded cheddar cheese
Sautéed onions and apples – 2 onions, sliced, 4 apples sliced – sauté onions in olive oil until softened. Add apples are cook both until golden.
To make pulled pork, trim visible fat. Cut in half and place each half in a zip-lock bag.
In a medium bowl, whisk together orange juice, lime juice and olive oil until well blended. Pour marinade over pork in zip-lock bag and remove air and seal. Refrigerate several hours or overnight.
When ready to cook, preheat oven to 250 F. Remove pork from marinade and discard marinade and place in roasting pan. Sprinkle rub evenly on every side.
Cover pan with foil tent sealing edges. Slow-roast for 8-9 hours or until meat falls apart easily when poked with a fork.
Let pork stand until cool enough to handle, then pull into shreds by hand, discarding any fat. In a large bowl, toss pork with BC Lions Tequila-Citrus BBQ Sauce until blended.
Serve with sautéed apple and onion slices, followed by cheddar cheese and more BC Lions Tequila-Citrus BBQ Sauce and a dollop of sour cream, fold and enjoy.
Yields 1 cup
4 tbls. paprika
2 tbls. brown sugar
2 tbl. white sugar
2 tbls. salt
2 tbls. ground cumin
2 tlbs. coarsely ground black pepper
|November 1, 2014||@||Edmonton||4:00 pm PDT|
|November 7, 2014||.||vs.||Calgary||7:00 pm PST|