November 20, 2013

Pulled Pork

Pulled Pork is the gift that keeps on giving, especially when it is made in the crock pot and ready to eat when you get home from a long day at work. I love pulled pork. Maybe it's because it is a vehicle for BBQ sauce (Sweet Baby Rays and Everett and Jones, to be exact) or because I'm really not a hamburger lover, and this is such a delicious alternative. Plus, you end up with so many leftovers to freeze or incorporate into other meals. I also love serving it at dinner parties since the prep is so easy but it makes a ton of food.

I've experimented with many recipes, and of course forgot to write them down. I've recently been using Tyler Florence's recipe for inspiration (Food Network). Brining the pork overnight really pays off.

What's in it
1 boneless pork shoulder (I think now it is called a picnic cut?) - be sure to get good quality
4 Tbl salt
1 Tbl fresh ground black pepper
1 1/2 C light brown sugar
1 Tbl paprika
4 sprigs thyme, leaves only
4 cloves garlic
1 Tbl cayenne
1 Tbl chile powder
1/4 C cider vinegar
3 Tbl extra virgin olive oil

How it's made
Place all ingredients except pork and olive oil in a food processor (or magic bullet if you're like me) and pulse until you have a paste, then add olive oil and pulse to combine. Rub paste all over the pork shoulder, marinate in fridge overnight. The next morning put it in a slow cooker on low for 8 hours. In the last hour take two forks and pull the pork apart to shred. You may need to also remove some fat at this point, depending on the cut of meat. Serve on buns with your favorite BBQ sauce and shredded cabbage with pickles. Enjoy for days on end! Or freeze some for later...

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