This recipe is cooking up a nice pork shoulder loin that has been slow roasted, shredded, and simmered in a sweet Mississippi style barbecue sauce that all but melts in your mouth.
The secret of this pulled pork is in the *smoked salt seasoning! I developed this blend with a Kalua Pork from a Hawaiian Luau in mind capturing that smoky salt flavor inside the meat.
This starts my three-part pulled pork series that uses this recipe as the base. Be sure to come back all week for mouth-watering inspiration!
Prepare the Pork:
Pork shoulder loin often has a nice opaque layer of fat on one side of the meat. Please do not remove it. The fat reduces and melts away basting the meat in juicy goodness.
Cut crisscross marks into the fat. Rub with olive oil. Sprinkle the meat with 4 tablespoons *smoked salt seasoning and rub into the cuts and on top leaving a thick layer.
Tuck the bottom and sides of the pork in aluminum foil leaving the seasoned side uncovered. Place in a roasting pan.
The key to a tender and juicy meat is a nice slow roast. Place the roast on the center oven rack and roast in a preheated 300°F. oven for 3 hours.
Transfer the roast to a cutting board, cover the top loosely with aluminum foil and let rest for at least 10 minutes to allow the juices to absorb back into the meat. Remove all foil and let cool enough to handle. With two forks begin shredding the meat.
Meanwhile, heat 2 tablespoons butter in a Dutch pan. Add 1/4 cup diced onion, 1/4 cup diced green pepper, and 1 clove crushed garlic. Cook over medium heat until onion and green pepper are just tender. Transfer to a food processor.
Add a 4 ounce can tomato sauce, 1/4 cup cider vinegar, 1/4 cup Worcestershire sauce, 1/4 cup brown sugar, 1/2 teaspoon celery seeds, 1/4 teaspoon chili powder, 1/4 teaspoon smoked paprika, a dash red pepper sauce, and salt & pepper to taste. Pulse until smooth. Pour back into the pan. Add the pork and bring to boil. Reduce heat to low, cover, and simmer, stirring occasionally for 1 hour.
Remember: this is the pork recipe for all the recipes in the upcoming three-part series. For more recipes and dinner inspiration keep coming back all week. – Ella 💙
*NOTE: I am looking into selling some of my homemade spice mixes online and at our onsite farm market and hope to have that available soon. I am so excited to start this next adventure and the continuous growth of The Wacky Spoon.
Pulled Smoked Pork
• 4 pounds pork loin roast
• 4 tablespoons *smoked salt seasoning
• 2 tablespoons butter
• 1/4 cup onion, diced
• 1/4 cup green pepper, diced
• 1 clove garlic, crushed
• 1 (4 oz.) can tomato sauce
• 1/4 c. cider vinegar
• 1/4 c. Worcestershire sauce
• 1/4 c. brown sugar
• 1/2 tsp. celery seeds
• 1/4 tsp. chili powder
• 1/4 teaspoon smoked paprika
• Dash red pepper sauce
• Salt & pepper to taste
- Preheat the oven to 300°F.
- Cut slits into the fat side of the pork and sprinkle with the smoked salt seasoning and rub into the cuts leaving a thick layer on top. Blanket the meat with foil leaving the top open. Place in a roasting pan.
- Slow roast for 3 hours.
- Transfer the roast to a cutting board, cover the top loosely with aluminum foil and let rest for at least 10 minutes. Remove all the foil and let cool enough to handle. With two forks begin shredding the meat.
- Meanwhile, heat butter in a Dutch pan. Add onion, green pepper, and garlic. Cook over medium heat until onion and green pepper are just tender. Transfer to a food processor.
- Combine remaining ingredients; pulse until smooth. Return to pan.
- Stir in the the pork and bring to boil. Reduce heat to low, cover and simmer, stirring occasional for 1 hour.