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Pulled Pork for Two

From

June/July 2010

Pulled Pork for Two

For our Pulled Pork for Two recipe, we found a rich, fatty, hulking pork butt—the traditional choice for pulled pork—took half a day to cook and was too much meat for two. We used bone-in blade chops that cooked in a more reasonable amount of time and comfortably fed two diners. Braising the meat in barbecue sauce tenderized the blade chops and added strong flavor. A spice rub of chili powder, cumin, salt, pepper, and dark brown sugar added some kick, while a few slices of bacon provided a nice smoky flavor.

Serves 2

Use pork blade chops that are 1/2 to 3/4-inch thick. This recipe makes enough for 2 deli-style large sandwich buns or 4 regular soft hamburger buns.

Ingredients

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