"Our Daily Bread" airs every second Saturday at 5:30 a.m.
& Noon on WKBW Ch. 7
Fr. Paul D. Seil on AM Buffalo – June 7, 2010
FR. PAUL’S OVEN COOKED PULLED PORK
1 Pork Butt – 5-6 lbs.
3 T vegetable oil
1/4C whole grain Dijon mustard
2 T salt
¼ C Black Pepper
2 T Chili Powder
3T ground cumin
3T Ground Caraway Seed (always good with pork)
2 bottles root beer
2 Bulbs Garlic – separated and peeled
3 T Worcestershire
Some Liquid Smoke (Optional)
Mix vegetable oil through ground caraway and rub over pork. Refrigerate at least 2 hours – best if refrigerated overnight. (You can wrap in plastic if you want—keeps odor from other foods).
Pre-heat oven to 500. Un-wrap pork and place in shallow roasting pan. Bake for 45 minutes until brown.
Remove from oven – reduce heat to 300. Pour root beer and sliced garlic Worcestershire and liquid smoke over the pork. Cover tightly with foil. Bake for 3 hours longer. Remove from oven. Remove pork from pan. Reduce drippings.
After pork has set about ½ hour, pull pork off bone with two forks – one in each hand.
Serve with drippings or barbeque sauce and make sandwiches.