5 – 7 lb. Pork Butt or Shoulder Roast
Dry Rub:
3/4 c. Paprika
1/3 c. Salt
2 Tbsp. Mustard powder
2 Tbsp. Mustard powder
Glaze:
1 Tbsp. Dijon mustard
1/4 c. Pomegranate Balsamic
1/2 c. Granulated sugar
1/4 c. Honey
2 tsp. Ground coriander
Pesto:
1/4 c. Sun-dried tomato
1/4 c. Toasted Almonds
1/4 c. Grated manchego cheese (or other sharp cheese)
1/4 c. Garlic
1 c. Butter Olive Oil
For Dry Rub: Season the pork butt liberally, all around with paprika, salt, mustard powder and ground black pepper. Let sit while you preheat oven to 300°F. Wrap the pork tightly in aluminum foil and roast for between 6-7 hours or until it can be easily pulled apart. Take out of the oven and allow to cool while still wrapped. When the pork reaches a temperature at which it can be comfortably worked with but without cooling fully, shred the pork using your hands or two forks.
For Pomegranate Glaze: Place Dijon mustard, pomegranate balsamic, granulated sugar, honey, and ground coriander in a pan and simmer on low until reduced by half. Let cool down fully before using. Drizzle over the roasted pulled pork.
For Sun-dried Tomato Pesto: Place sun-dried tomatoes, toasted almonds, cheese, garlic, and butter olive oil in a food processor. Slowly add the olive oil, salt to taste and serve over pulled pork. Enjoy!
