Enjoy the following recipes from Melanie Underwood. OTK enjoyed the following two lunch dishes at her house in New York.
MELANIE’S PULLED PORK
Yield: Serves 8
1 (5-pound) boneless Boston butt, room temperature
2 tablespoon vegetable oil
¼ cup cumin
¼ cup chili powder
¼ cup brown sugar
¼ cup paprika
Preheat oven to 250˚ F
1. Rub pork with oil and set aside.
2. In a medium bowl stir together cumin, chili powder, brown sugar, paprika, salt, and pepper and rub all over the pork.
3. Place pork on a rack, fat side up, and bake in oven until very tender, about 6 -7 hours total. After 3 hours of cooking, remove pork from oven and pour the half of the mop on the meat. Return to oven and continue cooking another 3- 4 hours. You will know the pork is ready when you can take two forks and pull in opposing directions and meat is soft and falling apart. Remove from oven and pour remaining mop over meat and allow to rest at least 15 minutes.
4. Shred with forks and toss with sauce (see recipe below). Serve with buns and slaw.
For the Mop:
2 cups cider vinegar
¼ cup packed brown sugar
1 tablespoon red pepper flakes
1 tablespoon Worcestershire sauce
In medium bowl combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce and salt. Refrigerate until ready to use.
For the Barbecue Sauce
¼ cup (½ stick) unsalted butter
6 tablespoons minced onion
1⅓ cups cider vinegar
1⅓ cups ketchup
1 cup (packed) dark brown sugar
1 teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
In a medium saucepan, melt butter. Add in onion and cook over medium heat until soft and translucent, 5 to 7 minutes.
Add in remaining ingredients and cook over medium heat, uncovered, stirring occasionally until thickened, about 30 minutes. Remove from heat and allow to cool.