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How To Make Pulled Pork

easy to make pulled porkEver go past the meat counter in your grocery store and pass by the ugly cuts of meat? Guilty as charged, however, it’s only the two of us so a big honking piece of meat such as a pork shoulder would go off before we ever finished it.

Having said that, I’ve been wanting to make pulled pork f-o-r-e-v-e-r!  The food stars aligned as we had a pot luck to attend and this was my opportunity to make it and not worry what to do with the leftovers.  I was delighted!  Pork shoulder, also known as pork butt, comes from the upper shoulder of the front leg of the pig.   The meat from this part of the pig gets a workout so it’s not a tender cut.  However, it is perfect for braising allowing you, the cook, to go about your business without the need to hang around the stove.  This cut of meat is perfect to use on a budget as it feeds a crowd without breaking the bank, and the leftovers, if you have any, freezes well.

Serves 6 to 8
4 to 6 lbs pork shoulder
liquid (broth, water, beer, apple juice)
4 to 5 cloves of garlic
1 small onion, sliced
dried herbs
olive oil

pork shoulder roastPreheat oven to 325f.  Season pork with salt and pepper, add dried herbs and rub into meat. In a large dutch oven, add a splash of olive oil and place over medium-high heat. Add pork and brown on both sides. Add liquid so that it comes half way up the sides of the pork.  Place garlic in the liquid, cover, and bring to a boil.  Remove from heat and transfer to the oven to cook for 2 hours.  After 2 hours, remove lid and test meat with a fork.  If it pierces easily and comes away from the bone, it’s done.  If not, cook for another 30 to 45 minutes and don’t worry about over-cooking the meat.  The longer the meat cooks, the more tender it becomes.  pork shoulder roastRemove meat from liquid and place on a cutting board.  Use two forks to pull the meat away from the bone and shred.  Place shredded meat in a bowl and add some of the braising liquid to moisten the meat.  Add a splash of barbecue sauce and mix (optional).

pulled porkThe Culinary Chase’s Note:  Jazz up the meat with your favorite spice rub and massage all over before searing.  Pulled pork can be used in tacos, burritos, sandwiches, sliders, mixed in pasta, chili, with mac ‘n cheese, and as a pizza topping.  Enjoy!

How To Make Pulled Pork
 
Prep time
10 mins

Cook time
3 hours

Total time
3 hours 10 mins

 

Author: The Culinary Chase
Recipe type: pork
Cuisine: American
Serves: 4 to 6

Ingredients
  • 4 to 6 lbs pork shoulder
  • liquid (broth, water, beer, apple juice)
  • 4 to 5 cloves of garlic
  • 1 small onion, sliced
  • dried herbs
  • olive oil
Instructions
  1. Preheat oven to 325f. Season pork with salt and pepper, add dried herbs and rub into meat. In a large dutch oven, add a splash of olive oil and place over medium-high heat. Add pork and brown on both sides. Add liquid so that it comes half way up the sides of the pork. Place garlic in the liquid, cover, and bring to a boil. Remove from heat and transfer to the oven to cook for 2 hours. After 2 hours, remove lid and test meat with a fork. If it pierces easily and comes away from the bone, it’s done. If not, cook for another 30 to 45 minutes and don’t worry about over-cooking the meat. The longer the meat cooks, the more tender it becomes.
  2. Remove meat from liquid and place on a cutting board. Use two forks to pull the meat away from the bone and shred. Place shredded meat in a bowl and add some of the braising liquid to moisten the meat. Add a splash of barbecue sauce and mix (optional).
Notes
The Culinary Chase’s Note: Jazz up the meat with your favorite spice rub and massage all over before searing. Pulled pork can be used in tacos, burritos, sandwiches, sliders, mixed in pasta, chili, with mac ‘n cheese, and as a pizza topping. Enjoy!

 

The post How To Make Pulled Pork appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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