Pumpkin Pulled Pork
Place 2-4lb pork roast (do not trim fat) in roasting pan or dutch oven, uncovered.
Cook in the oven at 450* for 20min.
Turn temp down to 325-350*, pour over 1/2 – 1C apple cider vinegar (or water), cover, and cook for another 2hr, or until meat is at least 145*, or it falls off the bone like you want. (time can be adjusted to account for size of roast) Add the following about an hour into cooking the roast.
Mix together and then divide into two:
- 2T apple cider vinegar
- 1T soy sauce
- 1/2t salt
To half of the above mixture, add the following, and then pour this mixture over the roast about an hour into cooking:
- 2 cloves garlic, chopped or minced (or 1/2 tsp granulated)
- 1/4 onion, chopped (or 1/2 tsp granulated)
- Add 1/2C peeled, chopped pumpkin to the roast (or mix mashed pumpkin with the liquid sauce)
Add 1/4C maple syrup to the other half of the mixture, and mix it with the pork after it’s cooked and pulled apart using fingers, or two forks.
For Tyler’s last birthday I made pulled pork based on a recipe from a nutrition class I went to.
I had just finished it, when a pork customer brought her mother by the farm to buy some sausage.
She had some cooking/recipe questions, and as I was sharing about that, Tyler brought the pot of pulled pork, and they both had a taste. It was wonderful, and they were the first of many to ask for the recipe.
So here it is, using temperatures for grassfed meat.
Check back, as I’ll be posting more recipes. Or feel free to contact us to share a pork recipe with us, or let me know what you would like more recipes for!
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