Reroll: GG’s Super Succulent Outlands Pulled Pork

To celebrate the release of the latest patch — 5.2 for those of you which have been living underground for the past week — I am going to reroll.

Yes, rather than dive into the new content, I want to start fresh with a new toon on a new server.

I just am feeling like taking a look at all the content again is in order.

While I do, I want my meals to kind of make themselves, yet be hearty enough to sustain me through many (MANY) hours of pure leveling.

This pulled pork recipe reminds my guy of the nasty boar of the Outlands, but I promise, the meat will be tender, tasty and worth the effort of preparation.

You can use the meat to make sandwiches, tacos or even to eat on its own.

Please enjoy and wish me luck!

Cheers,

Ingredients

1 (3 1/2) pound pork butt roast with bone

For The Dry Rub:

2 tablespoons brown sugar

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons ground black pepper

2 tablespoons red pepper flakes

2 tablespoons salt

2 tablespoons paprika

For The Cooking Liquid:

4 cups beef stock

1/2 cup hot sauce

3 tablespoons honey

1 tablespoon molasses

1 tablespoon maple syrup

4 cloves garlic, crushed

For The Barbecue Sauce

1 tablespoon vegetable oil

5 cloves garlic, minced

2 cups ketchup

1/2 cup honey

2 tablespoons hot pepper sauce

tablespoons molasses

5 tablespoons cider vinegar

salt and pepper to taste

Directions

1. Combine brown sugar, garlic powder, onion powder, 2 tablespoons black pepper, red pepper flakes, 2 tablespoons salt, and paprika in a bowl.

2. Rub the spice mixture over pork butt, cover, and refrigerate for at least 5 hours. You can leave overnight.

3. Pour beef stock and 1/2 cup hot sauce in a pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon molasses, maple syrup, and 4 crushed garlic cloves.

4. Place the pork butt in the pressure cooker, seal the lid, and bring up to low pressure over high heat.

5. Reduce the heat to low, and maintain low pressure, and cook for 2 hours.

6. Turn off the heat and let the pressure reduce naturally; remove the lid and let the pork rest for 5 minutes.

7. Test the meat by shredding it gently with a fork. The meat should shred easily with a fork; if it doesn’t fall off the bone, reseal the lid, turn on the heat, return the pressure cooker to low pressure, and cook for another 30 minutes.

8. Remove meat from the pressure cooker, reserving 1/4 cup of the cooking liquid. Shred the meat using two forks and set aside.

9. Heat vegetable oil in a saucepan over medium heat. Stir in 5 cloves of garlic; cook and the garlic about 3 minutes.

10. Again, you can use this meat to make sandwiches, tacos or you can just eat the meat as is.