Simple Way to Make Perfect Sliced Barbecued Pork

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, Steps to Prepare Ultimate Sliced Barbecued Pork. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Sliced Barbecued Pork, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sliced Barbecued Pork delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sliced Barbecued Pork is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sliced Barbecued Pork estimated approx 8 hours.

To get started with this particular recipe, we have to first prepare a few components. You can have Sliced Barbecued Pork using 17 ingredients and 14 steps. Here is how you cook it.

My family is a little on the "country" side. So, on Christmas, instead of a traditional ham or turkey, we would gather around my grandparents' table and catch up with one another while feasting on Southern Illinois-style barbecue. Sliced pork shoulder with a vinegar based sauce.

Ingredients and spices that need to be Take to make Sliced Barbecued Pork:

1. 1 each Pork Shoulder (Butt) Roast
2. Dry Rub
3. 3 tbsp Chili Powder
4. 1 tbsp Garlic Powder
5. 1 tbsp Seasoning Salt (Lawery's Brand)
6. Sauce
7. 1/2 cup Flour
8. 2 tbsp Paprika
9. 1 tbsp Salt
10. 1 tbsp Pepper
11. 1 tbsp Sugar
12. 1 tbsp Cayenne Pepper
13. 1 tbsp Chili Powder
14. 1 cup Apple Cider Vinegar
15. 1 cup White Vinegar
16. 2 cup Water
17. 1/2 cup Butter (1 stick)

Steps to make to make Sliced Barbecued Pork

1. De-bone and truss roast.
2. Mix all dry rub ingredients well and apply evenly to roast.
3. Set up grill or smoker for indirect cooking at 225-250F.
4. Place pork on smoker or grill and add wood for smoking.
5. Cook at a steady temperature of 225-250F for 6-8 hours until the internal temperature of the roast reaches at least 160°F.
6. While the pork shoulder is cooking, make the sauce.
7. Sift together the flour with the salt, pepper, sugar, and spices.
8. In a large saucepan, begin slowly stirring in the vinegar until a paste forms, then slowly stir in the remaining vinegar and water.
9. Bring to a boil, over a medium heat while stirring constantly.
10. Reduce heat to a simmer and continue cooking for an additional hour.
11. Remove from heat, add butter, and stir in until melted and completely incorporated.
12. Serve warm or allow to cool completely and store covered, under refrigeration, for up to 2 weeks.
13. Remove roast from smoker or grill and allow to rest for at least 30 minutes before slicing.
14. Or refrigerate until completely chilled, then slice thin and serve like cold cuts.

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