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...

Pork Loin with Honey Mustard Glaze

The closest we have to a picture of the pork loin! (Thanks for modeling it for us, John.)

We grilled this pork loin last weekend for Alexis' bachelorette party weekend, and it came together beautifully, considering Andy and I didn't have a specific plan for the loin. Luckily Alexis brought a generous jar of her homemade mustard, which reminded me of an article I read a month or so ago in Bon Appetit magazine about homemade mustards, and how they are delicious with pork. Because we assembled everything on the fly, I don't have exact measurements, so use your best judgement.

What's in it

one pork loin (size depends on how many people you are feeding)

equal parts: homemade mustard, honey, olive oil

salt to taste

homemade mustard for serving

How it's made

Whisk together enough glaze (mustard/honey/olive oil/salt) to cover your pork loin, which is probably about 1/4 C per pound. You'll want the glaze to be thick enough to spread over the roast without running off, so please adjust as necessary. Place the loin on a pan or plate, and brush on the glaze, covering the entire surface evenly. Let marinade 30 minutes.

Heat up your grill (BBQ), and clean it as necessary. Using high heat, sear the pork loin on all sides, in order to keep the juices in. Then turn the heat to low/medium low and cook for about 30-60 minutes, depending on size, turning every so often for even cooking. You can use a thermometer to check temperature to decide when it is done cooking, or use the jiggle test if you have experience BBQing. Jiggle test: With your tongs, poke at the loin, and if it gives only slightly, or doesn't jiggle a bunch, it is probably done. If it jiggles quite a bit, then it needs more time. When you poke the loin, it should feel like the part of your palm below the thumb.

When done grilling, remove the loin from heat and let it rest for 10-15 minutes. This will allow the loin to keep cooking a bit, and the juices will have time to reabsorb back into the meat fibers, so they don't run out when you slice it.

Slice the loin in 1/2" slices, and serve with homemade mustard on the side.

Recommended side dishes: Broccoli Salad, Baked Beans, Cornbread

Leta's Pozole

Andy's mom makes the best Pozole (also spelled Posole). Ok, it's pretty much the only Pozole I've ever had, but it's delicious! Last night we made it at Andy's new house and it was enough for me and three dudes.

What's in it

oil

1 lg yellow onion, chopped

2 lb (or so) pork shoulder/loin cut in small cubes

tall can of canned beer

cumin, ground coriander, red chili powder (sweet)

2 cans green chili, drained and chopped

1 lg can hominy, drained

1 small can corn, drained

steamed tortillas

mexican cheese, crumbled (Alexis, help me with the name here) or grated monterey jack

lime

chopped cilantro

How it's done

In a dutch oven, clear onions in oil on stovetop. Add pork and brown. Then add beer and spices, cover and simmer 45-60 minutes. Add cans of hominy, corn, chili. Simmer until warmed.

Serve topped with cheese, cilantro and lime. Eat with steamed tortillas (use them to pinch of pieces of the stew).

*We had this for dinner again tonight (July 2010) with Ngoc and Dave, and Dave's (mexican) grandma makes traditional pozole. He recommended adding a ham hock or pig's foot to the broth for stewing, and also recommended adding shredded fresh cabbage for garnish and sliced radishes.