Slow Cooked Spicy Pulled Pork Barbecue with Spicy Barbecue Sauce on Curry-Spiced Buttered Buns

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Slow Cooked Spicy Pulled Pork Barbecue with Spicy Barbecue Sauce on Curry-Spiced Buttered Buns
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Book Description

As Abigail Kirsch knows after catering thousands of weddings, being a newlywed is all about beginning new traditions. One of the most pleasurable of those traditions is entertaining at home. But couples just starting to invite friends, family, and business colleagues for casual or more formal meals need some help in the kitchen, and Abigail Kirsch is here to offer her expert guidance.

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The Bride & Groom's Menu Cookbook

Authors: Abigail Kirsch, Susan M. Greenberg

Date: January 2002

ISBN: 0767906152

Publisher: Broadway

Hardcover

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Slow Cooked Spicy Pulled Pork Barbecue
with Spicy Barbecue Sauce
on Curry-Spiced Buttered Buns
Recipe from: The Bride & Groom's Menu Cookbook
by Abigail Kirsch, Susan M. Greenberg
Cookbook Heaven at Recipelink.com

Kitchenware: large glass or stainless steel bowl, plastic wrap, large oven-to-table baking dish with cover, meat thermometer, aluminum foil, basting brush, medium saucepan
Preparation Time: 5 minutes
Marinating Time: 1 day
Cooking Time: 2 1/2 hours
Do-Ahead: The pork can be braised up to 3 days ahead and stored, covered, in the refrigerator.

2 boneless pork butts, about 2 pounds each
1 recipe Spicy Barbecue Sauce
1 recipe Curry-Spiced Buttered Buns

Put the pork butts in the bowl and pour half the Spicy Barbecue Sauce over them. Refrigerate the rest of the sauce to serve with the cooked pork. Cover the pork with plastic wrap and marinate in the refrigerator for 1 day, turning it once as it marinates.
Choose either braising or grilling method.

BRAISING METHOD

Bring the pork to room temperature 2 hours before braising.

Preheat the oven to 325 degrees.

Place the pork and marinade in the baking dish and braise it, covered, for 2 1/2 hours, or until it is so tender that the meat begins to fall apart when pierced with the tines of a fork. (The interior temperature of the pork should be 160 degrees.) Remove the pork from the sauce.

GRILLING METHOD

Bring the pork to room temperature 2 hours before grilling.

Preheat a gas grill to 250 degrees. The pork must be grilled over moderate heat so it does not dry out yet the tissues break down during the cooking process, allowing it to fall apart in tender chunks when pulled. Do not allow the temperature of the grill to rise above 275 degrees.

Grill the pork, covered, for 2 1/2 hours, turning and brushing it with the marinade every 25 minutes. The pork is ready when it falls apart when tested with the tines of a fork.

While the pork is cooking, make the Curry-Spiced Buttered Buns. Wrap the buns in aluminum foil and set them aside at room temperature. (If you are grilling the meat, the buns can be heated over the low-temperature part of the grill just before serving.)
When the meat is cool enough to handle, literally pull it apart with the tines of a fork or with your fingers. The meat will resemble randomly shredded chunks. Place the pork in the baking dish and keep it warm over low heat on top of the stove or in a 250-degree oven. If the pork is not to be served immediately, cool it to room temperature in the baking dish before refrigerating.

Service
Heat the reserved barbecue sauce in the saucepan over medium heat. Pour the into a serving bowl. Place the buns in a flat basket. Serve the pulled pork in the baking dish and watch your guests enjoy this earthy meal.

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