Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Tuesday, October 9, 2007

Pulled Pork Sandwiches

photo from Food Network

Well, two of you girls asked for my Pulled Pork Recipe. And while it's not my recipe, it's Tyler Florence's, I'm most happy to share. This recipe is, I believe, a deep south style pulled pork (as in Alabama-ish). You can use a variety of cuts of meat -- I usually use a bone-in shoulder, but any cut that results in stringy meat works. I would not recommend using a tenderloin -- just buy what's on sale.

You can also prepare this recipe in the crock pot, which I have done with great success. In fact, I would really prefer that method, as running the oven for six hours not only makes the kitchen darned hot (and we perimenopausal women do not need more heat!), but wastes a lot of natural gas. Just follow the directions, except instead of popping the roast in the oven, put it in the crock pot on low for 8 hours.

This past Sunday I cooked a pork roast using another recipe. Actually it was two pork loin roasts, and at least half was left over. So, after dinner, I shredded it (just pulled it apart with two forks -- or even just use your fingers) and froze it. When I serve it again, I will just prepare BBQ sauce (using the recipe below), reheat the meat and serve it on buns. Since I won't have the yummy seasoned drippings from the meat, I may add a little bacon fat and some extra seasoning. Or I might just saute some onion in butter and add my other ingredients to that.

This sauce recipe is my version of Tyler's. His was
very vinegary -- too much for my taste. So maybe this recipe is no longer deep south, but somewhere in between Alabama and Ohio.


Pulled Pork Barbeque

3 T. paprika
1 T. garlic powder
1 T. brown sugar
1 T. dry mustard
3 T. sea salt
5 - 7 lb. pork roast - shoulder or Boston Butt
¼ to ½ cup vinegar (to taste)
¼ cup yellow mustard
¾ cup ketchup
1 cup brown sugar
2 cloves garlic, crushed
1 t. kosher salt
1 t. cayenne pepper (or more to taste)
½ t. black pepper
pan drippings

Mix spices and rub over roast.
Cover tightly and refrigerate for one hour or overnight.
Heat oven to 300 degrees F.
Put roast in roasting pan and cover tightly with foil.
Roast in oven for 6 hours, or until pork is falling apart.
While pork is roasting, mix remaining ingredients in a saucepan (except pan drippings). Simmer for 10 minutes. Remove from heat.
When pork is finished cooking, de-glaze pan with 3/4 cup water add drippings to sauce.
Cook for 5 more minutes. Adjust ingredients to taste.
"Pull" pork with two forks and place in a bowl with about half the sauce.
Place on toasted buns and serve with cole slaw.
.

5 comments:

Deborah said...

That sounds incredible!!!

Mary in MN said...

Just a note about the pulled pork sandwiches... One time after cooking a pork roast in the crock pot (with a bit of salt and pepper and water), I forgot to drain out the juices before I put the "pulled" pork back in the pot. It was DELICIOUS!!! Make sure to keep those flavorful juices in there when you add the BBQ sauce (we just use a basic store bought BBQ sauce). Very yummy!

Your menus are very inspiring, too!

Anne said...

Hi Barbara. I'm thinking I want to make this for Charles' birthday party, but I probably won't get a chance to do a trial run (that's okay I trust you :o). So I was wondering if you could give me the crockpot directions, too?! Please?

scmom (Barbara) said...

Anne,
To make the pork in the crock pot follow the directions up to preheating the oven. Instead, put the pork in the crockpot and cook it for 8 hours on low. The meat should fall apart. You will have a lot more juice from the crock pot than you would from roasting, so just use about 3/4 c. of cooking liquid from the crock pot (don't add water) to add to your barbecue sauce ingredients.

For Faith's party, I'm going to roast it in the oven the day before and just reheat it in the crockpot.

Anne said...

Thanks! I suppose I could always do the same and roast it the day before...