Cooking from The Lemonade Cookbook: Jackson's Pulled Pork with Barbecue Sauce

If you want to make one meal this weekend that will last you for the majority of the week, then this Jackson's Pulled Pork with Barbecue Sauce recipe from The Lemonade Cookbook is perfect for you.

I received a copy of this cookbook for a review (yay, blog perks!) and marked multiple recipes to try out. The cookbook highlights modern Los Angeles cuisine with great photos, recipes, and tips.

Being a non Kosher Jew, the pulled pork recipe screamed try me, and so I did.

Jackson's Pulled Pork with Barbecue Sauce recipe from The Lemonade Cookbook
Ingredients
for pulled pork
1/4 cup Ancho chili powder
2 tablespoons paprika
2 tablespoons light brown sugar
2 tablspoons ground coriander
1 tablespoons granulated onion (I did not have it, so left it out)
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1 4-pound boneless pork butt, cut into 3" chunks
2 tablespoons canola oil
1 quart low-sodium chicken or beef broth

for the barbecue sauce
1 tablespoon canola oil
1 onion, chopped
2 garlic cloves, chopped
1 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
2 tablespoons honey
1 teaspoon dry mustard  

Directions
1. In a small bowl, combine all the ingredients for the rub.
2. Rub the spice mixture on the pork chunks. If you have time, wrap the pork in plastic and keep in the refrigerator for 4-8 hours or overnight. If you don't have the time, or patience like me, don't bother. The recipe still has a ton of flavor.

3. In a large Dutch oven, heat the oil, and then in batches brown the pork.
4. Transfer the pork to a plate and then add the broth to the Dutch oven and bring to a boil. {Note, if you had a lot of fat remaining in the Dutch oven after removing the pork, discard most of it...my pork must have been rather lean.}
5. Put the pork back into the Dutch oven, cover, and then transfer to a 350F preheated oven for 2 hours or until the pork is completely tender.

NOTE: The recipe in the book forgot to tell you the temperature you need to set your oven. I read it 5 times: nothing. So I decided 350 was a good one to use.

6. For the barbecue sauce, heat the oil in a small pot, add the onions and saute them till softened. Add the rest of the ingredients, reduce the heat and simmer for at least 15 minutes.
7. Puree the sauce using a stick blender: the book did not mention it....but why would you want a chunky barbecue sauce?

8. Once the pork is fully cooked, pull it apart with two forks.

I had the pork mixed with the barbecue sauce topped with pickled onions. Soooo flavorful and tender.

This recipe makes a ton of pork, so be ready!

Have a great weekend!!!