Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
QUICK + EASY ENTERTAINING TIPS

pulled pork

This is an easy way to make pulled pork in the oven. This recipe makes a lot, but it’s great for entertaining.

Dry Rub
3 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon kosher salt
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 4-pound pork roast (shoulder or butt)

Cider Vinegar BBQ Sauce
1/2 cup plus 1 tablespoon apple cider vinegar
1/2 cup plus 1 tablespoon Dijon mustard
1/2 cup plus 1 tablespoon ketchup
1/4 cup light brown sugar
1 clove garlic, finely minced
1/2 teaspoon cayenne
Salt, to taste
Freshly ground black pepper

Coleslaw
1/2 head green cabbage
1 carrot, shredded or thinly sliced
1/4 red onion, thinly diced, optional
1/2 cup mayonnaise
2 tablespoons Dijon mustard
Juice of 1/2 lemon
2 tablespoons apple cider vinegar
1 tablespoon sugar
1-2 tablespoons chopped flat-leaf parsley, optional

Hamburger rolls, for serving
Pickles, for serving, optional

1. In a medium bowl, combine ingredients for dry rub. Rub all over pork and marinate for at least 1 hour or up to overnight, covered, in the refrigerator.
2. Preheat oven to 325°F.
3. Line a roasting pan with aluminum foil and place a wire rack in it. Add pork and cover with parchment paper, followed by aluminum foil. Cook, covered for 2 1/2 hours. Remove parchment paper and aluminum foil and continue cooking for another 15-20 minutes (an thermometer inserted into thickest part should register 170°F when done).
4. While pork cooks, make barbecue sauce. Cook garlic for 1 minute in a medium saucepan. Add remaining BBQ sauce ingredients and cook over medium heat. Simmer for about 10 minutes, until sauce has reduced and is thickened.
5. Remove any tough outer pieces of cabbage and cut away the core. Thinly slice cabbage and transfer to a bowl with carrot and red onion.
6. In a medium bowl, combine mayonnaise, mustard, lemon juice, apple cider vinegar, sugar and season with salt and pepper. Toss to combine with cabbage mixture and refrigerate until ready to serve. Toss in parsley just before serving (if using).
7. Remove pork from oven and transfer to a large platter and allow to rest for about 30 minutes. While pork is still warm, pull meat apart, shredding with two forks. Transfer shredded pork to a bowl and toss with 1/2 of BBQ sauce.
8. To serve, spoon pulled pork onto the bottom of a hamburger bun and top with coleslaw. Serve with pickles (if using) and additional sauce if desired.

Serves 4-6.

PRINT

click here for my must have list of equipment
ARCHIVES
CATEGORIES
HOW TO VIDEOS | click here
IACP | International Association of Culinary Professionals Member
SEMAP - Local Food • Sustainable Farming
The Culinary Guild of New England
were to find us

RECIPES FEATURED ON:
www.escapetoshape.com
www.endlesssimmer.com
www.localinseason.com

ARTICLES:
Boston Globe Sunday Magazine

Edible South Shore, an Edible Communities Publication

PRESS:
South Coast Today

WINNING RECIPE:
Global Burger Contest Winner at the MET Bar and Grill:
the Dublin Burger

AWARDS:
Gourmet Recipes for One was recently named as one of the best consumer epicurean websites on Folio:’s list of 2010 Eddie and Ozzie Awards.