Quick & Easy Pulled Pork We speed this up by a few hours by starting with smaller pieces, doing a relatively quick smoke, and then finished with some moisture in the oven. We've gone from 8-10 hours for 'pullable' pork to 3-4!
1-8lb boneless pork shoulder Salt, as needed BBQ Spice rub, as needed Your favourite BBQ Sauce, as needed (we used The Lancaster Smokehouse Home Sweet Home BBQ Sauce!)
Cut your pork shoulder (or ask your fave butcher) to cut it into 4 thick pieces
Lightly salt and sprinkle BBQ spice rub all over pork pieces. This can definitely be done the day before, wrapped back up in butcher paper and refrigerated. But day of works too!
Set your smoked to 300 degrees.
Smoke pork pieces for 1 hour.
Remove to a roasting pan with a lid. Add in about 2 cups of water (or beer!), place lid (or tinfoil) on top and continue to cook in a 325 degree F oven for 2 hours, or until pork is pulling apart with a fork.
Assess the liquid: if there is a lot of remaining liquid in pan, remove it. You can always add it back in.
Pull pork with 2 forks in a bit of the accumulated juice
Drizzle on some bbq sauce and stir in.
Great for make ahead and then reheated (that's why you save any juices).
Buttertart Muffin Here's how it went: Jody wanted a buttertart. Kirstie wanted a coffee-cake type muffin. Thus, the Buttertart Muffin was created! A real treat, this one.
MUFFIN: 1 tsp baking soda 1 tsp baking powder ½ tsp kosher salt 2 cups all-purpose flour ½ cup butter, room temperature 1 cup white sugar 2 whole eggs 1 cup sour cream ½ cup brown sugar ½ cup pecan pieces
MAPLE BUTTERTART FILLING: ¼ lb butter, melted 1 cup brown sugar ¾ cup corn syrup ¼ cup maple syrup 2 eggs ½ tsp kosher salt Generous pinch of nutmeg Generous pinch of cardamom
Pre-heat oven to 350
Mix together baking soda, baking powder, salt and flour. Mix together with a fork until fully combined and set aside.
Cream together butter and sugar until light and fluffy.
Add eggs one at a time until fully incorporated.
Add flour mixture alternating with sour cream, starting and ending with dry ingredients.
Divide batter into muffin tins lined with muffin papers.
Mix together pecans and brown sugar in a small bowl.
Top with brown sugar and pecan mixture.
Bake in middle rack 30-35 minutes until golden and a skewer comes out clean
Allow to cool in muffin tin for 15 minutes before removing and finish cooling on a cooling rack.
For theFILLING:Combine all ingredients together and whisk until fully combined. We like to use an immersion blender to bring it all together.
Place butter tart mixture in a heat proof baking dish and bake at 350F until just set (approximately 30-35 minutes)
To bring the butter tart muffin together… Using the handle end of a wooden spoon or a knife to cut a hole in the centre of each muffin. Fill the hole with cooking and slightly cooled butter tart filling. Allow to cool completely before eating as the sugar in the butter tart filling is very hot! Keep in an air-tight container for a couple of days…if they last that long