Southern Food's Slow Roasted Pulled Pork on Homemade Kaiser Rolls Recipe

Low and slow was the name of this game.

I really liked the unusual flavor in the sauce, due to the addition of the cinnamon and nutmeg in the barbecue sauce.

Measurements are approximate.

1 small pork roast, trimmed of some excess fat
1/2 cup water
1/4 cup ketchup
2 T cider vinegar
2 T chili powder
1 t brown sugar
1/2 t salt and black pepper
1/2 t celery seed
pinch ground cinnamon
pinch ground nutmeg
liquid smoke, to taste
hot sauce, to taste
cider vinegar and hot sauce to finish, to taste

Preheat oven to 325°.

In a Dutch oven, brown pork on all sides; place in a small baking pan.

Meanwhile, mix the next 11 ingredients in a small saucepan and bring to a boil. Pour over pork and cover tightly with foil.

Bake about 4 hours, or til roast is very tender. (The baking time will depend on the size of the roast. After 4 hours, my roast was falling apart).

Remove pan from oven and add a little cider vinegar and hot sauce to pork. Mix everything with pan drippings. Shred as desired. Taste and adjust as desired.

I served the pork on warm Kaiser rolls with a side of coleslaw.

The recipe for the homemade Kaiser rolls can be found here:


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