Chris' Recipes

Bon Appetite!

Pulled Pork

Written By: Chris - Feb• 05•13

I was hosting a group of old “cronies” (friends) over recently for a casual get together.  Although we decided everyone would bring an appetizer to share, I thought I would prepare something substantial since there would likely be some drinking involved.  I decided to make the good old go to of pulled pork sandwiches.  Although you need time to prepare this dish as low and slow is the key to moist and tender pork, (I cook mine for 24 hours) it’s also a very economical dish.  Typically pork shoulders that you find at the grocery store will average about eight to 12 pounds and it usually costs around a dollar to a dollar and a half per pound.  I figure if I’m going to go through all the fuss and trouble of preparing, I may as well do plenty because it freezes just fine.  If I’m having a large party its always pulled pork and everyone looks forward to it.

Who doesn’t’ like pulled pork?  It’s so tender and delicious.  Bill isn’t a fan of BBQ sauce, so I prepare mine without sauce an then offer a couple condiments along side so people can top their own with what they prefer!  I usually offer a mild creamy horseradish sauce, some barbeque sauce and a honey mustard option.  I personally like to pile the pulled pork high on a hamburger or wheat bun, add a dollop of horseradish sauce and then a bit of barbeque on top of that!  Mine are usually so moist and dripping that I then eat it with a fork!

This was a picture of my daughters… she doesn’t pile hers as high as I do!

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Ingredients:

12 lbs. Pork shoulder
3 Cans Light Beer (sometimes I add an ale or dark beer)
2 Onions
1 Bulb Garlic Cloves
Salt/Pepper
Pesto
Johnny’s French Dip Concentrated Au Jus Sauce
Better than Bullion, Pork
Soy Sauce
Herbs Provence Spice Blend

This is one of those dishes where I simply “dump’ a bit of this and a bit of that!  Start by chopping up the pork into large chunks.  (Mine are about the size of my hand) No need to remove the fat.  Place them in a slow cooker or large roasting pan.  Add the entire bulb of garlic, peeled.  Also add the onion, which has been chopped into large chunks.  (These items usually almost dissolve by the time the pork is cooked).  Add the beer so that the meat is covered.  It may float a bit at first.

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Turn on the slow cooker to a LOW temperature!

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Cover and WAIT!  This is what the meat looks like at around 18 hours.  I give it a stir once in a while.  Don’t fret it when the meat feels tough!

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Allow the meat to cook for about 24 hours.  You will know that the meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot with a slotted spoon.  Set aside to rest and cool.

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Pull meat apart with two forks, removing the fat and discarding.  Mash any garlic cloves and pull any onions that may remain in large pieces.  I use a gravy separator to remove the fat from the liquid.  Combine the pork with some of the liquid.  Season with additional salt and pepper, about a cup of pesto, 1/2 cup of Johnny’s French Dip Concentrated Au Jus Sauce, 1/2 cup of Better than Bullion, Pork flavored, a few splashes of Soy Sauce and a couple tablespoons of Herbs Provence Spice Blend.

It is all about YOUR taste.  Mix and heat through before serving.  Serve on dollar sandwich rolls, or any bun you desire.

Enjoy!

Cheers!
~Chris

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