Faye'S Pulled Barbecue Pork

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Faye'S Pulled Barbecue Pork to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Faye'S Pulled Barbecue Pork, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 pounds Boston butt roast
• 4 cloves garlic, minced
• 2 teaspoons seasoning salt
• 2 teaspoons ground black pepper
• 1/8 tablespoon cayenne pepper
• 1 onion, chopped
• 3 cups barbecue sauce
• Rub garlic, seasoning salt, pepper and cayenne pepper to taste
• onto roast.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place roast in a large Dutch oven and fill half way with water add onion

Step 2: Technique & Execution

Bring to a rolling boil over high heat

Step 3: Technique & Execution

Reduce heat simmer and let cook until meat falls off the bone

Step 4: Technique & Execution

This should take at least 3 to 4 hours depending on the size of the roast

Step 5: Technique & Execution

Place hot roast in a serving bowl and pour on your favorite barbecue sauce

Step 6: Technique & Execution

Stir until well blended