OMG I am so f*cking proud of myself, excuse my french. I have a really hard time not cussing. I am a bit of a potty mouth, grew up with two brothers and a bunch of their obscene friends that I happen to fit right in with, haha. This recipe is so full of firsts!!! I have never touched, prepared, rubbed and braised a pork shoulder, pickled onions or made my own BBQ sauce. I had never even cut up a Papaya. I didn’t know there were little black sushi egg looking thingy’s inside. So, I woke up wrote out my list, the Hubster took the girls grocery shopping and brought me my supplies. Then he took one of them to dance class, the other one napped. And after that they were off to a Birthday Party. I really wanted to go but I had to finish cooking and also was really enjoying this time to myself to cook. It rarely happens!!! I had the whole day practically to myself. It was so nice!! Nice and quiet. I made the Rub, rubbed that shoulder, braised it, prepared the onions and made the BBQ sauce and now I am able to sit and let everything cook and I can type up my post. I found this recipe on The Daily Meal.
First things first…PREPARE the RUB. Put on some music and have some fun!! This is actually a really simple recipe, broken down into four steps.
- ¼ cup salt
- 1/8 cup black pepper
- 1 tablespoon red pepper chili flakes
- 2 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon coriander (I am not a fan of this so I left it out)
- 1 tablespoon cumin (this too)
- 1 tablespoon garlic powder
- ¼ cup brown sugar
Mix them all together in a medium sized bowl and rub that shoulder (or butt). Haha, I couldn’t bring myself to get a butt, figured the shoulder would be leaner but I don’t know maybe Pigs have really lean butts. Hmmmm…?
Love a Brown Sugar Ball.
Let is sit room temperature for 1-2 hours.
Next up Braising the Pork…
- 1 pound onions, coarsely diced
- ½ pound carrots, coarsely diced
- ½ pound celery, coarsely diced
- ¼ can of chipotles in adobo sauce
- ½ gallon apple juice or cider
- ½ gallon water
- ¾ cup brown sugar
- 6 cloves garlic
- 2 bay leaves
- ¼ cup salt
Combine all the ingredients into a bowl and place shoulder in. Then preheat to 300 degrees and cook for 5-6 hours.
I ended up chopping the onions with my handy dandy Slap Chop. I am a crier when it comes to onions so with white onions especially I have to have this bad boy.
These were so pretty! I love onions! The whole day I was making this entire recipe I couldn’t stop thinking about how much I love onions! Red, white, you name it, they smell so good and I just love the flavor. I have never pickled anything so this was super fun and really easy. I was surprised at how easy it was.
- 3 whole red onions, sliced into thin rings
- 1 cup distilled vinegar
- ½ cup water
- 1 cup sugar
- ½ cup salt
Boil the vinegar, water, sugar and salt for about 3 minutes then pour over sliced onions. I made them into rings. They came out sooo good! And they keep for a month.
The BBQ Sauce
- 1 ripe papaya, peeled and coarsely chopped
- 1 small sweet onion small diced, preferably Vidalia
- 1 cup brown sugar
- 1 cup ketchup
- 1½ cups apple cider vinegar
- ¼ cup hot sauce, preferably Frank’s Red Hot
- 1 teaspoon cayenne pepper
Combine all the ingredients into a large sauce pan and simmer on medium heat for about 30 minutes stirring constantly. Remove and let it cool, then blend and pop it in the fridge.
This sauce was amazing!! My friend was over for dinner and put a spoonful on every bit 🙂
And here’s the final product, it was amazing!! I am so happy it came out so good and I really love it. I added sliced pickles because I think every pulled pork sandwich should have pickles, put on some sauce and the onions and of course the Pork and viola. Pulled Pork sandwich. Broken down into four steps, if I can do this anyone can.
I love to call my friend Teresa Howes, author of Skinnytinis all the fun for half the calories, to get a drink recommendation to go with my meals. She came up with this drink and it was so good. My husband absolutely loved it, I think he had three. It was so refreshing and went perfectly with the sandwich.
Click here for the recipe and to check out Teresa’s Blog, Eat. Drink. & Be Skinny!
Here’s our Autumn Apple Party Menu coming this Sunday, September 23!
Soups, Salads, Starters and Breads
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