I thought of something else....
Basic Pulled Pork
I know pulled pork sounds scary-hard to make, but it’s easy!! It’s more just the time and hanging around waiting than anything. I make mine in the oven and not the crock pot. Dry oven heat will provide more a textured pulled pork as opposed to the crockpot with moist heat and a more smooshy texture. Just personal preference! I like to make this in the night in the summer time, and then warm it up and serve it for dinner.
3 pound BONE-IN pork shoulder
3 tablespoons kosher salt (yes, must be kosher salt)
3 tablespoons sugar
Cooking pan of some sort that will snugly fit the pork
Marinating, don’t skip this step or cheat. This will help flavor and form a nice crust. Mix salt and sugar and rub all over the pork shoulder. Place the pork in a plastic bag or bowl covered with plastic wrap, there will be juices! Let it sit in the fridge for at least 6 hours, but no longer 24.
Heat the oven to 250 degrees.
Remove pork from the fridge. Cover cooking pan with foil and place pork in the pan, discard any accumulated juices. Tent the pork with foil. (Tent: cut a piece of foil a little larger than what you will need. Fold down the center and then open it back up. Cover the pork so that it literally looks like a tent. Only seal the long side, kinda like a roof for the pork.)
Put the tented pork shoulder in the oven for 6 hours. Flip the pork over every two hours to help keep it moist. The last hour or two, you can leave the foil off to form a crust on the pork.
After 6 hours, and this is the best part, get a fork! Stab into the pork and take a chunk out. Eat it. If it’s the texture that you like, then you’re done. If you would like the pork a little more soft, spoon some of the juices over the pork and leave it in for another 30 mins before checking again. Remember you can always soften it up in a pan later, after it has been shredded with its juices.
Once the pork is done, and this is the difficult part, allow it to rest for 30 mins. After 30 mins is up, shred with two forks. You must shred right away, because it won’t be as easy to pull if you wait. After you have pulled all the pork, spoon some of the juices from the cooking vessel over the pork. If you have a dog, don’t forget to give him the bone!
(If you like the pork smoky. You can finish it up on the grill after it’s done with indirect heat and smoke. Just make sure you don’t let it form too much of a crust in the oven.)
What I like to do with pulled pork…
Pulled Pork Hot Dog
Slice little slits into the sides of the hotdog to hold sauce. Sauté in butter (I didn’t say this was healthy!!), grill or broil and the little slits will spread open. Place in a lightly toasted or grilled bun. Top with BBQ pulled pork, cheddar and Dijon mustard. Also… a topping of bacon isn’t over kill, or a topping of onion rings.
Cleveland Pulled Pork Sandwich
Lightly toasted bun with BBQ pulled pork and coleslaw with classic mayo dressing.
Pulled Pork Grilled Cheese
Make a grilled cheese sandwich as you normally would, only adding the pulled pork with or without a little BBQ sauce. If you somehow find yourself with yeasted beer bread, this is great way to use it!
Asian Noodle Soup
Dark chicken stock heated with a one inch piece of fresh ginger, soy sauce and green onions. In a bowl place warmed pulled pork (no sauce), cooked Asian noodles (ramen or Asian egg noodles), thinly sliced green onions, thai basil, shiitake thinly sliced, thinly sliced carrots (if you need to feel like something healthy needed here). Ladle the very hot broth over the ingredients. I usually like to make pork or shrimp and pork wontons with this, but you don’t need it!
Beer Mac and Cheese with Pulled Pork
I haven’t tried this yet, but next time I make pulled pork… I’m sooo trying it! Beer Mac and Cheese is good btw! I might even try with hard cider mac and cheese… pork and apple that’s not too apple-y?
And… I should shush… I have written a lot and made myself hungry! X-)
Well, if you don’t want to make the pulled pork, you can always buy some and try the things I mentioned above.