屈服：产生8至10个三明治。
亚搏手机版官方
- 1个中型猪屁股，波士顿屁股或未修剪的末端切割猪肩烤（7至9磅），最好是骨头
- Olive oil
- 犹太盐和新鲜的黑胡椒粉
- 列克星敦风格的烧烤酱（或尝试堪萨斯城甜美烧烤酱或者South Carolina Honey Mustard Sauce)
- 8 to 10 plain white hamburger buns or other rolls (such as Portuguese or Kaiser)
- North Carolina Coleslaw（如果使用堪萨斯城或南卡罗来纳州风格的酱汁，请省略）
Nutritional Information
- Nutritional Sample Size per sandwich, based on ten servings
- 卡路里（KCAL）：490
- Fat Calories (kcal): 200
- Fat (g): 22
- Saturated Fat (g): 7
- 多不饱和脂肪（G）：3
- 单不饱和脂肪（G）：11
- 胆固醇（MG）：130
- Sodium (mg): 1400
- Carbohydrates (g): 30
- Fiber (g): 1
- Protein (g): 40
Preparation
- Set up a charcoal or gas grill for间接烹饪.
- 用纸巾拍干猪肉。不要从肉中修剪多余的脂肪；这种脂肪会炸掉肉并在烹饪过程中保持湿润。用糕点刷或您的手用薄薄的橄榄油涂层刷或擦猪肉。用盐和胡椒粉慷慨地调味。将猪肉放在托盘上，直到准备做饭。
- Position the pork in the center of the cooking grate, fat side up. There’s no need to turn the meat during cooking. Cook slowly with the lid closed (air vents should be open on a charcoal grill) on low heat (325° to 350°F) until an instant-read meat thermometer inserted into the middle of the pork registers 190° to 200°F, about 4 hours. The meat should be very tender and easy to pull apart. (If using a bone-in cut, you’ll be able to wiggle the bone free.)
- Let the meat rest on a cutting board or clean tray until just cool enough to handle, about 20 minutes. (It will pull apart most easily while still somewhat hot.) Pull the meat from the skin, bone, and fat (use rubber food-service gloves for easiest handling). Set aside any crisp bits of fat that have completely rendered and look almost burned. (In the barbecue circuit, these crisp pieces are known as “the burnt ends” and are the most coveted part of the pork.) Working quickly, shred the chunks of meat with two forks by crossing the forks and “pulling” the meat from the roast into small pieces. Alternately, you can chop the meat with a cleaver or shred it by hand. Put the meat in a large bowl. Chop the reserved crisp bits of fat with a chef’s knife and mix them into the pulled pork. While the meat is still warm, combine with the barbecue sauce to moisten and season the meat, about 1-1/2 cups. The pork can be made in advance up to this point.
- Pile the pork onto the hamburger buns. Top the pork with coleslaw and serve with more barbecue sauce on the side, if you like.
Make Ahead Tips
You can make the pork ahead and reheat. To reheat pulled pork, put the meat in a 9×13-inch Pyrex baking dish or disposable foil pan, moisten the meat with more barbecue sauce, and cover tightly with foil. Heat in a 250°F oven for 30 to 40 minutes, stirring occasionally. Leftovers canalso be heated in the microwave on medium in a Pyrex dish.
Reviews
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评论（1个评论）
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MellowD|2008年7月14日I make pulled pork as often as I can, and when I do, I use this recipe. I've grilled the butt over gas, slow wood coals, and baked it in the oven. The cole slaw marinated in the same thin vinegar BBQ sauce as the meat is the perfect companion. The flavor and mouth feel of the spicy meat, slaw and bun are incomparably and irresistibly tasty, you just want to keep eating! I always use a rub to infuse the meat,and I always use another thick homemade BBQ sauce on the side at the table. The Kansas City is excellent. I have served this at too many gatherings to count. People rave from the first bite! The down side: No matter how big a chunk of pork I start with, there are NEVER any leftovers!
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