Pleasingly Easy Pulled Pork
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 303
- Total Fat
- 22
- Saturated Fat
- 7
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 18
- Cholesterol
- 72
- Sodium
- 425
- Total: 4 hr (includes resting time)
- Active: 25 min
Ingredients
4 pounds boneless pork shoulder
About 1 tablespoon pimenton (smoked paprika)
About 1 tablespoon kosher salt
About 1 1/2 teaspoons (half a palm full) granulated garlic
About 1 1/2 teaspoons (half a palm full) granulated onion
About 1 1/2 teaspoons (half a palm full) dried oregano or marjoram
About 1 1/2 teaspoons (half a palm full) coarse black pepper
3 tablespoons neutral oil such as olive oil (NOT EVOO), safflower oil or canola oil
12 ounces (1 1/2 cups) lager, white wine or organic cloudy apple cider
1 1/2 cups chicken stock or bone broth
Barbecue Sauce, optional, recipe follows
Barbecue Sauce:
2 tablespoons neutral oil
1 small onion, finely chopped
1 jalapeno or serrano pepper, finely chopped
4 cloves garlic, chopped
Salt and pepper
1/2 cup cider or white vinegar
About 1 1/2 cups organic ketchup or tomato sauce
About 1/4 cup Worcestershire sauce
About 3 tablespoons light brown sugar
About 2 tablespoons cayenne pepper sauce, such as Frank's RedHot
Directions
- Preheat oven to 300 degrees F, rack 1 rung below center.
- Bring pork to room temperature, about 30 minutes, and pat dry.
- Combine paprika, salt, garlic, onion, oregano or marjoram and pepper in a bowl, then coat meat evenly, rubbing mixture into meat.
- Heat a large Dutch oven over medium-high heat with oil, 3 turns of the pan. When oil ripples and smokes, add the meat and brown on all sides, 8 to 10 minutes total. Add beer, wine or cider and reduce a minute or so, then add stock. Cover and place in oven. Cook 3 hours until very tender, then shred meat with tines of 2 forks, removing larger pieces of fat or connective tissue as you work. Stir meat and drippings together with Barbecue Sauce, if using.
Barbecue Sauce:
- Heat oil in medium saucepot or skillet over medium to medium-high heat. Add onions, chile, garlic, salt and pepper, then soften 5 to 6 minutes. Add vinegar and reduce 1 to 2 minutes, then add ketchup or sauce, Worcestershire, brown sugar and hot sauce. Simmer over low heat for flavors to combine. Add to pork and drippings and combine.
Cook’s Note
Here are three ways to serve pulled pork. Pulled Pork Sandwiches: Pleasingly Easy Pulled Pork Soft rolls, such as Martin's Potato Rolls, Big Marty's or brioche rolls Sliced bread and butter pickles Chopped white onion Pickled sliced jalapeno peppers Barbecue Sauce Pile pulled pork on rolls and top with pickles, onion, peppers and Barbecue Sauce. Pulled Pork Tacos: Pleasingly Easy Pulled Pork Charred corn tortillas Shredded savoy, white or red cabbage Sliced or matchsticks of radishes Salsa Verde, homemade or store-bought Crumbled queso fresco or Cotija Pickled jalapeno peppers Lime wedges Pile pulled pork on tortillas and top with cabbage, radishes, Salsa Verde, queso or Cotija and pickled jalapenos. Serve with lime wedges. Pulled Pork Ragu: One 28-ounce can crushed Italian tomatoes 2 tablespoons aged balsamic vinegar Pleasingly Easy Pulled Pork Polenta or pasta, for serving Grated pecorino, for serving Add tomatoes and vinegar to pork and drippings. Serve pork ragu over polenta or combined with sturdy cuts of pasta and topped with grated pecorino (sheep's milk) cheese.