Manor Vail Lodge and Resort in Vail Colorado has shared their brined slow oven cooked pork shoulder roast recipe with me. Seared and roasted until savory and delicious, this is the most melt in your mouth, tender, remarkable tasting pulled pork. And it makes a mean Manor Vail Lodge Pulled Pork Slider sandwich.
A couple of weekends ago we attended Connor’s 1 year birthday party. As you can see, our guest of honor got to have his cake and smeared it too.
He was sporting a Bronco’s Jersey, but that was removed to reveal his cake-smearing shirt. Parents Greg and Cauleen rented the Pavillion at Northridge Park in Highlands Ranch and along with an unbelievable buffet of food, gorgeous fall weather, balloons, and lots of friends, we celebrated the first year of Connor’s life.
Greg uncovered a large tray of the most delicious looking pulled pork. I immediately asked “did you make that?” He said “yes”.
Not only did it look scrumptious, it was scrumptious, the most melt in your mouth, tender, wonderful tasting pulled pork that I have ever had. So full of many different flavors. Being the opportunistic blogger that I am, I asked for the recipe.
Greg is in the hotel management business. It seems he was in Vail visiting one of their properties, the Manor Vail Lodge Resort. He mentioned to the chef about cooking for Connor’s birthday party crowd and this recipe was offered up.
This dish is compliments Executive Chef, Richard Bailey, at Manor Vail Lodge Resort, Vail, CO. I did get permission from Chef Bailey to reprint this recipe and share it all with you. Thank you Chef Bailey.
Safeway had pork shoulder roasts on sale for 99 cents per pound, so let’s prepare Chef Richard Bailey’s pulled pork.
We start with the brine process. So what kind of meat to use for pulled pork? I brined two 4 to 5 pound pork shoulder roasts in this mixture. Use bone-in roasts for more flavor.
Pork tenderloin is one of America’s favorite choice for an easy and delicious pork dinner. Take a look at my recipe for Spice Rubbed Pork Tenderloin. It’s a “how to” and a tasty recipe all in one post.
Recipe for Manor Vail Lodge Resort Pulled Pork
In a huge soup kettle bring the brine mixture to a boil, turn down heat and simmer for 10 minutes. Remove from heat and let stand until liquid is at room temperature. This took over an hour to cool. Chef tells us that if you place the meat in the hot brine, it will toughen. When the brine has cooled, add the roasts, refrigerate and let cure for 24 hours.
The next morning at 0 dark thirty, preheat oven to 225 degrees. I ladled two big scoops of the brine in the bottom of the roaster pan, just to create a little steam bath (Greg’s idea, I’m telling ya, he’s not just another pretty face). Sear the roasts on each side. Place roasts in roasting rack, cover with foil and bake 10 hours.
Shred meat as soon as it is cool enough to touch.
As you can see, I had fun making little pulled pork slider sandwiches. Some with my favorite sweet and spicy pickles, some topped with my family’s Creamy Crunchy Cole Slaw Recipe and some topped with pepperoncini. Absolutely delicious little sandwiches.
Again, this pulled pork oven recipe is the most delicious, moist, tender recipe I’ve ever had.
Seared and roasted until savory and delicious, this is the most melt in your mouth, tender, remarkable tasting pulled pork.
- 10 pounds pork shoulder roasts 2 roasts, bone in
- 2 gallons water
- 2 cups brown sugar
- 1 cup salt
- 12 Tablespoon black pepper
- 6 cinnamon sticks
- 8 teaspoons sage
- 2 carrots
- 1 onion
- 2 celery
- 8 bay leaf
- 2 oranges
- 2 limes
- 2 lemons
- 24 hamburger buns or 3 packages of slider buns
In a huge soup kettle bring the brine mixture to a boil, turn down heat and simmer for 10 minutes. Remove from heat and let stand until liquid is at room temperature. This took over an hour to cool. Chef tells us that if you place the meat in the hot brine, it will toughen. When the brine has cooled, add the roasts, refrigerate and let cure for 24 hours.
The next morning at 0 dark thirty, preheat oven to 225 degrees. I ladled two big scoops of the brine in the bottom of the roaster pan, just to create a little steam bath. Sear the roasts on each side. Place roasts in roasting rack, cover with foil and bake 10 hours.
Shred meat as soon as it is cool enough to touch.
Manor Vail Lodge Pulled Pork Recipe … It’s what’s for Pulled Pork Sandwiches
Karen says
October 18, 2009 at 1:01 amI never had pulled pork until I moved to the US. This looks fantastic! I’m so glad you were able to get the recipe. The 10 hour cook time will also keep the kitchen nice and toasty as the weather cools down.
PS I like the way the little man eats his cake. It’s nice to get up close and personal with your food 😉
Wandering Coyote says
October 18, 2009 at 1:30 amOne of my goals this autumn is to make a pulled pork of some kind. I’ve seen too many around the blogosphere to NOT make one!
Who doesn’t have one of these obligatory 1 year birthday shots! You should see mine!
Chris says
October 18, 2009 at 2:01 amPulled pork is proof that god intended for us to eat meat! Looks like you did as good as possible without a smoker. And I’m glad you went with the slaw on top, that brings extra flavor and texture to the party. I never did slaw on top until we moved to Tennessee and now I love it! Nice job!
I’ll be smoking about 32 lbs of butts soon for a bbq event at the end of this week or next. Looking at your pics makes me want a sandwich now!
leaannbrown says
October 18, 2009 at 6:26 pmI agree Chris. I now kinda wish I had a smoker, however, that would mean one more bad habit with cooking. 🙂
Shelly W says
October 18, 2009 at 2:15 amI love me some pulled pork, and yours looks awesome, Lea Ann! I must admit I’ve never eaten a pulled pork sandwich with slaw on it. Guess I’ll have to rectify that real soon!
leaannbrown says
October 18, 2009 at 12:36 pmWell, I hadn’t either. It’s a “southern” bbq thing.
Thanks for stopping by
Lorraine @NotQuiteNigella says
October 18, 2009 at 10:27 amLOL that first pic is awesome! 🙂 And I’ve never had a slider before. Something I feel I should rectify!
leaannbrown says
October 18, 2009 at 12:38 pmSlider’s are pretty darn good, as long as you get the right bread. Plus there are so many combination possibilities.
Thanks for stopping by
Karine says
October 18, 2009 at 12:32 pmConnor is so cute!
I have never tried pulled pork.. it sounds delicious. I should try to make it sometimes 🙂
leaannbrown says
October 18, 2009 at 12:58 pmThis was my first attempt as well. It was fun.
Thanks for stopping by
Barbara says
October 18, 2009 at 12:39 pmThat photo of Connor is so cute! He is having such a good time.
Never have made pulled pork- this looks fantastic!
leaannbrown says
October 23, 2009 at 2:36 amConnor is a miracle of a young man. We were so happy to see him come into this world. A celebration indeed.
As always, thanks for stopping by
buffalo dick says
October 18, 2009 at 1:30 pmGood, solid recipe for this! Always a crowd-pleaser..
leaannbrown says
October 18, 2009 at 2:25 pmThanks BD – of course now I’m thinking about getting a smoker! Just one more bad habit 🙂
My Year on the Grill says
October 18, 2009 at 4:34 pmLOVE pulled pork, and love just learning the benefits of brine… This looks amazing….
AND YOU WON!
stop by here and send me an address
YearontheGrill@yahoo.com
http://yearonthegrill.blogspot.com/2009/10/winner-winner-chicken-dinner.html
Palidor says
October 18, 2009 at 10:45 amAwww, what a cute messy little guy! The meal looks really tasty. I haven’t eaten pulled pork in ages.
leaannbrown says
October 18, 2009 at 12:39 pmThanks for stopping by. After I made this, I kinda wish I had a smoker. That would be just one more “cooking bad habit”
Velva says
October 18, 2009 at 11:51 pmThese pulled pork sliders look fabulous! Love them with cole slaw. Love that photo 🙂
leaannbrown says
October 19, 2009 at 2:29 amThanks Velva for stopping by my blog. And yes, you would be the expert on cole slaw and pork. Good southern eats
buffalo dick says
October 19, 2009 at 1:16 pmGet one- I only have two right now, but have had many!
leaannbrown says
October 19, 2009 at 1:42 pmI wouldn’t know where to start to smartly purchase one.
I’d need help pretty quickly if I want it on the Christmas list.
Natashya says
October 19, 2009 at 10:53 amOh yum! That looks fantastic! I have never had a proper pulled pork sammie before.
leaannbrown says
October 19, 2009 at 12:12 pmWell, I don’t know if these are “proper” since I don’t have a smoker, but they sure were gooooood!
Thanks for stopping by
Katherine says
October 19, 2009 at 4:57 pmConnor is a total cutie! Look like he enjoyed his first cake.
Your pulled pork looks wonderful. Pulled pork sammies are a requirement for football season in our house!
buffalo dick says
October 19, 2009 at 7:58 pmDepending how big, look into the Masterbuilt 6 in 1 smoker.. stainless steel, can use propane or charcoal, or wood.. can be used as a grill also.. very versatile, and affordable…
leaannbrown says
October 21, 2009 at 12:59 amThanks BD – I’ll check it out.
donna says
October 19, 2009 at 8:08 pmHow delightfully delicious. Great idea to have this on sliders. And that coleslaw sounds wonderful GREAT party sandwich!
leaannbrown says
October 19, 2009 at 9:26 pmThanks for stopping by, I agree a great party sandwich. Two roasts made a lot – I have a freezer full of baggies of shredded pork.
sherri says
October 20, 2009 at 12:26 amGreat photos! The recipe looks delicious!
leaannbrown says
October 20, 2009 at 1:51 amThanks so much and thanks for stopping by.
Cauleen says
October 20, 2009 at 2:58 pmMust say this is my favorite of all your blogs.
Bob says
October 20, 2009 at 5:09 pmOh man do I ever love pulled pork. That looks wicked good. The slaw also looks awesome. Heh.
leaannbrown says
October 20, 2009 at 6:19 pmThanks for stopping by. I tried to visit your website, but couldn’t get in,
Katherine Dietz says
January 12, 2020 at 5:35 amThe photo of the sandwiches shows the pork covered in Bbq sauce, what kind, what flavor, or do you have the sauce recipe from Vail? Also what size pot is that?
Thanks
Katherine