BBQ Pulled Pork with Oregon Growers BBQ Sauce

PREP TIME: 1 hour

COOK TIME: 8-10 hours

SERVES: A Feast

INGREDIENTS:

PORK

• 3 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp brown sugar
• 1 tbsp black pepper
• 1 tbsp sea salt
• 1 tbsp mild chili powder
• 1 (8-10lb) bone-in or boneless pork shoulder
•  ¾ cup wine (red, white or pink)

BBQ SAUCE

• 1 ¾ cup ketchup
• ½ cup white vinegar
• ½ cup apple cider vinegar
• ¼ cup soy sauce
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chile powder
• 1 tbsp ground cumin
• 1 tbsp sea salt
• 1 tbsp black pepper
• 2 tbsp Worcestershire sauce
• ½ cup Oregon Growers Jam of your choice

PREPARATION:

In a medium saucepan, combine all the ingredients and cook over medium heat. Bring to a simmer, remove from heat, let cool. *When pork is done, add drippings
to taste. Transfer to a bottle or squeeze bottle.

Preheat your smoker or oven to 225F. Combine all the spices and season the pork shoulder on all sides. Let sit for 30mins to 1hr. Place your pork shoulder on the grill and smoke/cook for ~4.5hrs or until the internal temperature is 160-165F. Then remove pork shoulder from smoker/oven, wrap in a double layer of foil - adding ¾ cup of wine before sealing the foil. Place wrapped pork shoulder back on smoker/oven at 250F and cook ~3-4hrs until internal temp reaches 204-206F. Unwrap while *reserving drippings to add to the BBQ sauce, then tent with foil and let rest for at least 30 mins. Pull pork apart, discarding bone and any excess fat. Add a healthy drizzle of BBQ sauce and mix. Then serve with lots of BBQ sauce on the side, make sandwiches, the sky’s the limit!