Cranberry BBQ Pulled Pork - New England Style - 12Qt. Roaster
5 lb pork butt or shoulder
1/3 cup brown sugar
1/2 tsp garlic powder
1 Tbsp cajun or southwest hot pepper mixed spice
1 tsp salt
1/2 tsp black pepper, freshly ground
1 dz sandwich rolls
1/2 cup dried cranberries
1/2 cup water
1 cup ketchup
2 Tbsp dijon mustard
1/3 cup granny smith apple, chopped
1/3 cup red onion, chopped
1/2 cup cider vinegar
2 garlic cloves, minced
1/2 jalapeno pepper, finely chopped
2/3 cup brown sugar
1/2 tsp salt
1/4 tsp black pepper, freshly ground
1/2 tsp red pepper flakes
1/2 tsp cinnamon
1/2 tsp allspice, ground
To prepare dry rub: Mix brown sugar, garlic powder, cajun spice, salt and pepper in a small bowl. Rub all over the pork. Wrap in plastic and refrigerate overnight or several hours.
When ready to cook, preheat Nesco® Roaster Oven to 400ºF. Unwrap pork and place in cookwell. Insert in roaster and cook 45 minutes until dark, golden brown. Cook an additional 1½ - 2 hours until meat is falling off the bone (Internal temperature of 160-170ºF). Remove cookwell and let meat cool before shredding or pulling.
While meat is cooking, prepare sauce. Place cranberries and water in medium-sized saucepan. Heat on medium high. Add remaining ingredients and stir. Cook 8-10 minutes, stirring occasionally, until flavors are blended. Remove from heat and let set until needed or refrigerate. For a smooth sauce, place in blender and pulse 2 minutes. For a chunky sauce, leave as is. (Yield 2 cups)
Using your hands or 2 forks, pull pork apart and place in large bowl. When done, stir in half of sauce and mix. Place rest of sauce in gravy bowl or creamer-type pitcher. Return pulled pork to roaster to re-heat at 250-300ºF (15 minutes) or keep warm until served. Serve on sandwich rolls with BBQ sauce on side.
Submitted by Donna Marie Ryan, Topsfield, MA.