Pulled Pork with Balsamic Q Sauce
Pulled Pork with Balsamic Q Sauce
Directions
- Generously apply rub to the pork. Wrap and refrigerate overnight.
- Remove from cooler, unwrap and allow to sit at room temperature for an hour.
- In a blender add the remaining ingredients and puree. Transfer to a saucepan over medium heat and cook for 5-6 minutes to make BBQ sauce. Reserve.
- Bring smoker to 225° Place butt in smoker and cook for 10-12 hours. Once pork hits an internal temperature of 195-200°. Remove from smoker and rest for 30 minutes.
- Pull pork in a bowl then toss with BBQ sauce and serve.
Ingredients
- 1 ea West Creek® Boston Butt
- 2 cups Magellan® pork rub
- 1 cup Peak Fresh Produce® Garlic, Clove(s), peeled, roasted
- 1 cup Piancone® Balsamic Glaze
- 1 cup West Creek® Ketchup
- 2 tbsp mustard, dijon
- 1/2 tsp sea salt
- 1/2 tsp Roma® Black Pepper, Ground
- 1 1/2 tbsp Asian Pride® Soy Sauce
- 1 tbsp Roma® Crushed Red Chili Flakes
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
