Sunday, June 7, 2009

Pulled pork - the love of my life

After too many tries, I finally nailed a decent recipe for pulled pork. It took only four hours to make, and was worth every second. Now I just need to explain my excitement this to my vegetarian friends, and not have them hate my life.

As such...

Pulled pork (Adapted from Apartment therapy - kudos to them)

4 to 5 pound pork shoulder, bone-in
1 tbsp chipotle
1 tsp ancho
1 tsp cayenne
1/2 tablespoon salt
1 teaspoon pepper
1 tablespoon olive oil
2 medium yellow onions, peeled and cut into wedges
4 cloves of garlic, peeled
1 14-ounce can diced tomatoes
1 tall boy of beer (I used Grolsch)

A couple hours before you make this, give the pulled pork a good rubdown (intentionally dirty pun) with the spices mixed with the olive oil. Let it sit for a while in the fridge, then for about half an hour on the counter to warm up to room temp.

Preheat the oven to 325 degrees.

Put a cast iron dutch oven on mid-high heat for a while, until it starts smoking. Sear the pork on either side for about two minutes. Your apartment will smell amazing, and your neighbors will love you.

Remove the pork, pour in the beer, onions, garlic, and tomatoes. Bring this to a simmer for bit. Toss the pork back in, cover, and put in the oven for a good four hours.

Check the pork once or twice with a instant-read thermometer (aka why I've never given anyone food poisoning). When it's at 190F in the middle, it's done.

Remove to a pan, and shred with a couple of forks. Mix with your favorite barbecue sauce- I use and swear by Cattle Boyz, but you can use whatever. Don't skimp out here.

Put on nice fresh white bread with coleslaw, and rejoice in the fact that you've overcome your past failures at cooking and have made your barbecue-crazy dad a happy man.

Pics (with added links! because i'm bored and hungover):



In the big swim
Pre-shred (note the bbq sauce and container of liquid)

After shredding

My obvious reaction to the food

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