Pulled Pork Preger Style
Pairs Well With
~6.5 pounds pork butt roast, bone-in
1 jar Napa Style's Roasted Garlic Rub (or 5 med. cloves smashed fresh garlic, alaea salt and fresh ground pepper)
2 pounds Roma tomatoes or tomatillos
(I substituted 2 14.5-oz cans Muir Glen Fire Roasted Organic Tomatoes, Adobe Seasoned)
2 jalepeño peppers (or replace 1 pepper with milder variety to tone down heat)
1/2 white onion
1/2 to 1 cup chopped cilantro (your preference)
salt, to taste
Allow roast to warm to room temperature. Preheat oven (or BBQ) to 400 °F. (Pat roast dry. Line a cookie sheet or shallow baking pan with heavy-duty aluminum foil.) Rub all over with garlic rub (or smashed garlic. If using latter, add salt & pepper.) Put roast in pan, place in oven (or BBQ) and turn down heat to 275 °F. Bake untouched for 8 hours.
Remove roast from oven, cover with aluminum foil and allow juices to be fully reabsorbed for 10-15 minutes while preparing salsa.
Char tomatoes or tomatillos, peppers and onions on grill. (For a shortcut, use fresh peppers & onions, browned in a saute pan in a small amount of olive oil). Combine in blender or food processor and puree. Add cilantro, salt to taste & pulse to mix.
Chop avocado and add to salsa in serving bowl.
Pull pork apart using two forks. Try not to eat too much while doing this! Pile on a platter and serve with salsa and your choice of tortillas (I used handmade corn tortillas), rice or roasted potatoes.
Serves 8-10 people generously.
This is a delicious recipe created by our longtime customer Eleanor Preger. She is one of our recipe contest winners. Merry has added a few modifications shown in parentheses.