Pumpkin Spice Pulled Pork Tailgaters

Here are some dee-luscious pumpkin spice BBQ sandwiches for your next tailgate! The addition of coconut extract adds a secret something you can't quite put your finger on, but is impossible to resist. Highly recommended.  🐷 🥥 🏈 This dish takes a little time but believe me, it's worth it!

This recipe is a website exclusive. You might see it in an upcoming cookbook. Meanwhile, there are dozens of other original, tempting main dishes and autumn-appropriate recipes to choose from in my first best-selling cookbook. Order your copy today. 

Pumpkin Spice Pulled Pork Tailgaters

Makes 4 servings

2 tablespoons olive or canola oil

3 1/2 to 4 pound pork butt, cut in 4 pieces

Coarse salt and freshly ground black pepper

1 can (6 ounces) tomato paste

1 heaping tablespoon pumpkin spice seasoning (cinnamon, ginger, cloves, nutmeg)

1 teaspoon coconut flavor extract

1/4 cup apple cider vinegar

1 can (15 ounces) tomato sauce

8 ounces beef broth or stock

1/4 cup pure maple syrup

Juice of one lemon

1 tablespoon Worcestershire sauce

1 large yellow onion, quartered and separated

Lightly salt and pepper pork and let stand for 20 to 30 minutes to season.

Heat oven to 375°F.

To large, heavy, oven-safe lidded pot or Dutch oven over medium high heat, add oil till shimmering.

Sear pork on all sides till lightly browned, set aside. Drain any significant amount of remaining oil/juices.

Reduce heat, add tomato paste. Top paste with pumpkin spice and coconut extract. Stir together and "toast," or caramelize mixture for about 5 minutes to release flavors, do not burn.

Add cider vinegar, stir, cook 1 minute.

Add tomato sauce, combine thoroughly. Increase heat to medium high and stir in beef broth and 1/2 to 1 teaspoon coarse salt as desired.

Add syrup, lemon juice, Worcestershire, stir well.

Stir in onion slices. Add back the pork and submerge in sauce.

Cover pot, place in oven and bake, turning pork pieces after 1 hour. Bake till pork falls apart and can be easily pulled, about 2 hours.

Let cool, pull pork apart. Push sauce through a large mesh strainer if you'd like it less chunky. Serve on open-faced toasted buns with the hot sauce poured over. Bread and butter pickles on the side. Whip up some of my sweet 'n sour picnic slaw to go with!

Pro tip: If you need to freeze the pork and the sauce, and do so separately, thaw over low heat mixing sauce into pork, adding 1/4 cup water if necessary, then serve together, hot.

Then, dig in !!!  🐷 🥥 🏈