Ghost Pepper BBQ Pulled Pork
270 minServes 61M SHU
Sunday pulled pork worthy of a tailgate. A smoky ghost pepper barbecue sauce reduces while the pork rests, the Ghost Pepper Hot Sauce stirring garlic-forward heat under the brown-sugar sweetness so the burn builds slow and stays. Pile it on a bun, top with slaw, and let the smoke do the talking.
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Ingredients
- $14
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Method
- 1Rub the pork with salt and smoked paprika and roast at 300F for 4 hours until it shreds easily.
- 2Simmer the ketchup, brown sugar, vinegar, and Ghost Pepper Hot Sauce for 10 minutes into a barbecue sauce.
- 3Rest the pork for 15 minutes, then shred with two forks.
- 4Fold the warm sauce through the pork until every strand is coated.
- 5Pile onto brioche buns and top with slaw.
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Featuring
Ghost Pepper Hot SauceKeep it on the shelf: one box, every month.
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