MSU Corporate Chef Kurt Kwiatkowski shared his methods with us today for dishing up some delicious pulled pork.  You can listen to the interview here (and get his prediction on the MSU Homecoming game) and the instructions are below.


Chef Kurt's Game Day Pulled Pork



5-7 pounds pork roast (preferably shoulder or Boston butt)


1 T. olive oil


¼ cup, plus 3 T. BBQ rub seasoning (see below)


1½ cups BBQ sauce



Place the pork in a roast pan with the fat side 'up'.


Rub the olive oil all over the pork, and then rub the ¼ c. of seasoning all over the pork.


Cover pork with a piece of parchment paper and then foil and let pork marinate for 12 hours or overnight.


Preheat your oven to 300 degrees and cook roast for about 6 hours or until the pork is falling apart


Remove the pork roast from the oven and place roast into a large mixing bowl or pan of the same size (we do not need all the liquid that is in the roasting pan). Allow the meat to rest for about 15-20 minutes. While still warm, take 2 forks and "pull" the meat to form shreds.


After pork is “pulled” apart, mix in a half cup of the roasting liquid, the remaining BBQ rub seasoning and the BBQ sauce, making sure it's mixed throughout. Wrap and keep warm until you're ready to serve.


You may want to have additional BBQ sauce on hand, for those who like it extra saucy! We also like to add some deep-fried onion rings on top of the sandwich at Smokestack Barbeque inside Spartan Stadium.



Game Day Pork rub mix


3 tablespoons paprika


2 T. chili powder


2 T. brown sugar


2 T. coarse salt


1 T. cumin, ground


1 T. dry mustard


1 T. granulated garlic or garlic powder


1 t. black pepper


1 t. curry powder


1 t. dried oregano


1 t. dried thyme


½ t. cayenne powder



**Please note you can use this rub mix, or go into any grocery store and buy a premade mix. McCormick’s has a good BBQ spice blend as do a couple of other companies.