Served at Berries and BarBQ Wine Trail 2013
Pulled Pork (Prepare the day before serving)
1 Turkey size cooking bag
1 Pork Butt (15-18 lbs.)
1 Large metal baking pan (14 x 20)
2 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Paprika
1 can whole Cranberry Sauce
1 bottle Beer
1/4 cup Soy Sauce
Preheat oven to 275 degrees. Place cooking bag in baking pan. Rinse pork butt and dry with paper towel. Place pork butt in cooking bag. Mix dry ingredients in small bowl, spread on top of pork. Pour cranberry sauce around pork in the bag, add beer and soy sauce. Loosely close cooking bag, leaving small hole on top of bag for steam to escape. Bake in 275 degree convection oven for 4 hours.
Cool pork butt to room temperature then place in refrigerator overnight in the cooking bag. Remove fat that has accumulated and pull pork in shreds. Mix all juices with the pulled pork. Discard bag. Add Blues Hog Bar-B-Q Sauce to taste. Heat and serve on savory rolls. Freezes well. Serves 40-50.
Enjoy with OakGlenn Vidal Blanc!
Cool pork butt to room temperature then place in
refrigerator overnight in the cooking bag. Remove
fat that has accumulated and pull pork in shreds.
Keep all the juices and mix with pulled pork.
Discard the bag. Add Blues Hog Bar-B-Q sauce
to taste. Heat and serve on savory rolls.
Freezes well. Serves 45 – 50
