Pulled Pork with Caramel Sauce Glaze

A very slow-cooked pork butt glazed in Spoonable's sesame caramel sauce that turns into the most succulent of pulled porks for sandwiches or layered on a bed of braised fennel and wild rice.

2012 Finalist Product Used in this Recipe: Spoonable Sesame Caramel Sauce

Serves: 10

Cooking Time: 45 minutes

9 pound pork butt

Rub:
1/3 cup olive oil
2 Tbsp ancho chili
2 Tbsp pasilla chili
2 Tbsp cinnamon
2 Tbsp cumin
2 Tbsp sea salt
1 Tbsp cayenne pepper
10 peeled garlic cloves
1 4oz jar Spoonable sesame caramel

1. Massage pork butt all over with rub ideally 12 hours, so the night or morning before cooking. Cover tightly in plastic wrap. Leave in fridge for 12 hours.

2. In morning (or 12 hours before serving) preheat oven to 200 degrees Fahrenheit. Yes, ONLY 200 degrees!

3. Unwrap butt, put in large baking pan (like the one you would use for a turkey). Using a sharp knife create a 3/4" slit in the pork butt. Stuff a garlic clove into it. Repeat all around the butt with all 10 garlic cloves.

4. Pour a generous layer of Spoonable sesame caramel over the meat, making sure to spread it evenly all over.

5. Remove meat from pan and place directly on top oven shelf. Place pan below the butt in oven so that it catches all the fat drippings and keeps your oven clean.

(You may need to move your oven grates around a bit to leave room for t he pork at the top and the pan below.)

6. Leave oven temp at 200 degrees. Cook pork for around 6 hours. Then flip the butt and let it cook for another 5-6 hours. (So for a dinner at 8pm make sure butt is in at 8am.)

7. Remove from oven. Let cool 20-30 minutes. Wearing gloves pull the pork into pieces. Sweet and juicy, the meat should fall off the bone.

8. Serve on a bed of wild rice with a layer of braised fennel followed by the pork. Or make beautiful open-faced sandwiches.

If making for a picnic/sandwiches you can prepare the butt a day or two in advance. It also freezes well.

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